Panko-Breaded Fried Razor Clams Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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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Cooking Level: Intermediate

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Reviewed: 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!!!
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Reviewed: 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.
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Reviewed: Sep. 21, 2011
Have to spice these up, My husband and I found this recipe bland.
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Cooking Level: Intermediate

Home Town: Doylestown, Pennsylvania, USA
Living In: North Pole, Alaska, USA
Reviewed: Feb. 12, 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!
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Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA
Living In: Seattle, Washington, USA

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Reviewed: 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!
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Cooking Level: Expert

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