Recipe by Jolynn Moshner
"This dish is a definitely a treat after a cold night's dig for these delicious clams. You'll want to serve them up hot as clams can get rubbery if you let them set for a while. They are great served with tartar sauce or with nothing at all."
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hot pepper sauce (such as Tabasco®)
salt and ground black pepper to taste
panko bread crumbs
1 1/2 teaspoons
razor clams, cleaned and dried
First I have to thank my dear brother for bringing us fresh razor clams from the Pacific Northwest to the desert. I miss this PNW delicacy. This recipe was very nice with the crunchy panko though I do prefer my clams cooked for a few minutes on each side. (I like them chewy) I used half butter and half oil to avoid burning the butter. Yummy....Thanks for sharing to the submitter and my bro!
mmm yummy...i love makin clams especailly after a long dig in the rain and wind!!
Good simple recipe, but the butter can burn quickly, I used some olive oil with the butter, keeps the butter from burning and can reach a higher temp. Love the little bit of tabasco in the mix! Found that the faster you cook them, the more tender they are.
* Percent Daily Values are based on a 2,000 calorie diet.
Northwest Fried Razor Clam Fillets
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 126
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