Panko-Breaded Fried Razor Clams Recipe - Allrecipes.com
Panko-Breaded Fried Razor Clams Recipe
  • READY IN ABOUT hrs

Panko-Breaded Fried Razor Clams

Recipe by  

"I grew up on the West Coast where these tasty little treats are found. You can vary the amount of ingredients used in the recipe according to the number of clams you have, but be sure to use real Parmesan cheese and only panko crumbs, not regular bread crumbs. Pound the necks with a meat tenderizer, or deep fry them, if desired. These are delicious!!!"

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Ingredients Edit and Save

Original recipe makes 3 serving Change Servings
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  • PREP

    15 mins
  • COOK

    5 mins
  • READY IN

    2 hrs 20 mins

Directions

  1. Place a sheet of wax paper on a flat baking sheet sized to fit in your freezer; set aside.
  2. Beat eggs together in a bowl. Stir together the four, salt, pepper, and garlic powder in a second bowl. Mix together the panko and Parmesan cheese in a third bowl. Flour the clams well, shaking off any excess. Dip clams into the eggs, then into the panko mixture, pressing it evenly onto the clams. Place on prepared baking sheet, cover with wax paper; freeze until firm.
  3. Heat oil in a skillet over medium-high heat. Fry clams until lightly browned, about 1 minute on each side. Do not overcook or they will become tough. Place on paper towels to drain.
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Footnotes

  • Editor's Note
  • The nutritional analysis for this recipe reflects the full amount of the coating and breading. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Feb 20, 2009

My boyfriend and I loved this recipe! I used more like a cup and a half of panko, omitted the Parmesan, and added a generous measure of Old Bay and cayenne pepper to the flour mixture. I cooked the clams for 60 seconds on each side and they came out perfect. Will definitely be making again!

 
Most Helpful Critical Review
Sep 21, 2011

Have to spice these up, My husband and I found this recipe bland.

 
Aug 31, 2008

Living in Alaska, we have tried numerous clam preparation methods and recipes. This is by far the best ever. It does take a bit of preparation, but it is totally worth it. I share this with my special friends. We use the necks and diggers for chowder; so with this recipe, only use the "steaks". I like a squeeze of fresh lime on mine, and we all love some fresh, homemade tartar sauce. We are very blessed to have the opportunity to dig and enjoy these razor clams on a regular basis. I should also add that where we live, a hungry man can eat no more than four of these enormouse clam steaks...okay, maybe five. So you may want to adjust the recipe accordingly. Thanks for the recipe; it is exceptional!

 
Dec 29, 2011

Living in Western WA gives us opportunity to enjoy clams for dinner almost all year round. After cleaning the clams, we use our Food Saver to vaccuum seal the clams and freeze. When we fry our claims we substitute cornmeal for the flour and add a little cajun seasoning to the Panko bread crumbs.

 
Sep 25, 2012

We've been cooking razor clams for years and this is by far our favorite recipe!!! I cut the clam into 3 or 4 pieces, you want them good sized and instead of fresh parmesan, I use the parmesan/romano mix in the can with green lid. It isn't as chunky, it blends nicely with the panko. It is a bit time consuming, but once you've had them it doesn't seem like all that much work. Each time we make them, the pieces get bigger and bigger so it doesn't take so long to fry them. I like them with fresh lemon squeezed on and them dipped in a little bit of tartar. They are also delicious just by themselves!!!

 
Dec 02, 2014

We absolutely love this recipe! My husband never really cared for the clams until we tried this. Now he loves them! It's the only recipe we ever use. Thanks for sharing your recipe!

 
May 25, 2014

First time I ever ate razor clams!! Love the recipe!! Razor clams? Not s'much. LOL I'm not a huge fisher lover. They were alright, I guess, as long as I didn't look at them. LOL I feel like a little kid!! After digging them up, all I could see was their squidgey little bodies and I just couldn't swallow. To those of you who eat these... break them like Danigirl and you got yourself a winner!! :D

 
Apr 10, 2013

Used just seasoned flour (Mike's fish batter), the egg wash, and the panko. Tricky getting the oil temperature just right to brown it without over or undercooking, but once I got that figured out the results were excellent.

 

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Nutrition

  • Calories
  • 405 kcal
  • 20%
  • Carbohydrates
  • 60 g
  • 19%
  • Cholesterol
  • 176 mg
  • 59%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 502 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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