Panko Fried Razor Clams

May 11, 2012 • Alaska Eats, Alaska from Scratch, Fish & Seafood, Main Dishes, Recipes, Seasons, Spring, Summer

Panko Fried Razor Clams via Alaska from Scratch

It’s clamming season here in Alaska. Clamming has quickly become one of the adventures we look forward to every year as a family. We don our mud boots, grab our buckets and clam gun, and trudge out in the wet sands of low tide searching for these succulent beauties.

Clamming is hard work and it’s a muddy business, but it’s oh so fun and rewarding. Especially when you get to come home to a plate full of fresh-off-the-beach, juicy, sweet razors. There’s really nothing else like it.

This is my favorite method of cooking razor clams that I’ve tried. Razors become very chewy if overcooked, but this recipe produces a perfect crunchy coating while leaving the clams tender and juicy. A sprinkle of sea salt, a squeeze of lemon, and could someone please pass the homemade tartar sauce?

Panko Fried Razor Clams

  • 1lb razor clams, cleaned
  • 1/2c flour
  • 3 eggs, beaten
  • 2c Panko crumbs
  • oil for frying
  • sea salt
  • lemon wedges
  • tartar & cocktail sauces

You'll want to set out a shallow dish/plate with the flour, another dish with the beaten eggs, and another with the Panko. Have a large sheet pan nearby. Begin by coating the clams in the flour, then the egg, followed by a coating of Panko. Place breaded clams onto the large sheet pan. Repeat process until all the clams have been floured, egged, and breaded.

Place the sheet pan into the freezer for 30-60 minutes to adhere the coating and prevent the clams for overcooking when frying.

To a dutch oven over medium-high heat, add 1-2 inches of oil. You'll want your oil good and hot (around 375 if you have a thermometer) so that the breading is golden and crisp within 60 seconds. Test the oil to make sure it's hot enough by dropping a small bit of leftover breading into the pot. If the oil rapidly bubbles around the edges, it's ready. If it splatters and pops severely, turn it down a smidge.

Set a plate with paper towels on it beside your stove and have a slotted spoon ready. Drop 4-5 clams into the pot at a time, removing when golden brown, after about 60 seconds, being careful not to overcook (or they will become very chewy). Place the clams on paper towels to drain and season with sea salt. Repeat with the remaining clams.

Serve hot with lemon wedges and tartar/cocktail sauces.