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Northwest Fried Razor Clam Fillets

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."

Rate/Review | Read Reviews (1)

What to Drink?
	Sparkling Wine

Prep Time:
25 Min

Cook Time:
5 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 clams

Ingredients

4 eggs
1 tablespoon hot pepper sauce (such as Tabasco®)
salt and ground black pepper to taste
2 cups panko bread crumbs
1 1/2 teaspoons dried tarragon
2 cups all-purpose flour
8 razor clams, cleaned and dried
2 tablespoons butter

Directions

Beat eggs, hot pepper sauce, salt, and pepper together in a bowl. Mix together the panko and tarragon in a second bowl. Place the flour in a third bowl. Dip a razor clam into the egg, then into the flour, then back into the egg, then press the clam into the panko. Gently toss between your hands so any breading that hasn't stuck can fall away. Place the breaded clams onto a plate while breading the rest; do not stack.
Heat butter 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. Serve immediately.

Footnotes

Editor's Note
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.