Panko-Breaded Fried Razor Clams

Panko-Breaded Fried Razor Clams

9
danigirl 6

"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

2 h 20 m servings 405 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

9
  1. 11 Ratings

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Most helpful positive review

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 cooke...

Most helpful critical review

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

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 cooke...

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 m...

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...

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

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/...

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!

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 li...

My family loves to go razor clamming down on the coast of Washington State. This is our go to recipe when catching our limit. We made a big batch of fried razor clams for dinner that night with ...

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 ou...