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Northwest Fried Razor Clam Fillets

Northwest Fried Razor Clam Fillets

  • Prep

    25 m
  • Cook

    5 m
  • Ready In

    30 m
Jolynn Moshner

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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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 88.1g
  • 28%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 256 mg
  • 85%
  • Sodium:
  • 543 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Lil_MZ_JaZZy
3

Lil_MZ_JaZZy

6/11/2010

mmm yummy...i love makin clams especailly after a long dig in the rain and wind!!

mauigirl
2

mauigirl

5/2/2013

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!

RachelOx
2

RachelOx

6/27/2012

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.

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