Recipe by danigirl
"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!!!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
razor clams, cleaned and dried
salt to taste
black pepper to taste
garlic powder to taste
panko (Japanese bread crumbs)
shredded Parmesan cheese
vegetable oil for frying
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!
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 cooked the clams for 60 seconds on each side and they came out perfect. Will definitely be making again!
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.
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!!!
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Panko-Breaded Fried Razor Clams
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 90
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make garlicky chicken breasts cooked chicken fried steak-style.
Chef John’s buttermilk fried chicken is impossibly crispy and tasty.
Watch how to make this top-rated classic.