Panko-Breaded Fried Razor Clams

Panko-Breaded Fried Razor Clams

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!!!"

Ingredients 2 h 20 m {{adjustedServings}} servings 405 cals

Serving size has been adjusted!

Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

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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.
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  • 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.
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Reviews 8

  1. 10 Ratings


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!

Lori in Alaska

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!


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.