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Fried Razor Clams

Fried Razor Clams With Homemade French Fries and Fry Sauce



Best Way To Cook Razor Clams

Most people in the Pacific Northwest prefer to fry their razor clams, and there are countless variations of this simple method of cooking clams. Just take into account the numerous oils (olive, canola, sesame, peanut, etc..) to use for frying, and frying pans (cast iron, steel, non-stick, deep-fryer, etc..), also washes (egg, milk, buttermilk, etc.), and finally coatings (flour, panko, ground Ritz, cracker meal, etc..)…. the variations are just endless! Of course, along with all Seaside, Oregon locals, my grandmothers recipe was absolutely the best, as listed in my cookbook; “Grandma’s Bacon Fat Fried Razor Clams”, along with variations for the health conscious; “Ken’s Fried, But Really Baked Razor Clams”; even gourmet recipes like, “Fried Razor Clams With Thai Gastric Sauce, and many more!

The good news is there is only one issue you need to really worry about when cooking razor clams, if you over cook them they become tough! So although in my book I review twenty oils in detail and why certain ones are best, along with ten cooking options (deep fat fry, cast iron, etc..), to keep it simple, below I recommend canola oil (just don’t use olive oil unless you have to, olive oil has a low smoke point which overcooks the clam). Along with any household frying pan, just make sure the oil is at it’s smoke point before adding the clams.

Here is one final tip,

if you follow most recipes you’ll be eating raw clams, and that’s just bad!

I’ve read hundreds of recipes, on the web and in books over the years, and all of them say cook 1 minute on each side. This might be true in a deep fat fryer, or using a cast iron pan with peanut oil, but for most set ups it just takes longer. A fried clam should not be like shoe leather, and it should not be limp (or raw), I like them when they are getting firm, but the necks are still not tough; so use a fork and test a neck if your uncertain.

  • 1-lb Razor Clams
  • 3-eggs mixed with 1/4 cup milk
  • 2 cups flour
  • 1/4 inch deep canola oil
  • tenderizer optional on necks
  • salt to taste
  • lemon slices
  • tarter sauce
  1. Prepare Egg Wash: Mix eggs and milk.
  2. Prepare Clams: Dry clams to ensure the egg wash and floor adhere to them, then dunk into the wash and into floor to coat.
  3. Rest Clams: Once floored well lay clams on aluminum foil and let rest for fifteen minutes (coating will adhere to clam).
  4. Season: Season with salt while resting, and then other side while in pan cooking.
  5. Prepare Your Pan: Add oil to pan, about 1/4 inch, heat to smoke pint, to keep oil hot don’t add to many clams at once.
  6. Cook Clams: Cook about 1 plus minutes on each side, make sure clams are not limp (to raw), or to stiff (to tough).
  7. Serve: Add lemon wedges and/or tarter sauce and enjoy!

Razor Clam Po Boy

Razor Clam Po Boy with Miso Mayonnaise and Cole Slaw.



Razor Clam Po Boy Recipe Sandwich

Sometimes being local to Seaside, Oregon makes change very difficult. I’ve eaten Po Boy sandwiches in New Orleans, Chattanooga, New york, and Portland Maine with everything from fried oysters and shrimp to lobster, but I still have not seen a local restaurant offer up a Razor Clam Po Boy. I will tell you this though, I started eating my grandmothers razor clams in Seaside, Oregon in 1964, and to this day there is only one thing better, that’s a Razor Clam Po Boy. I bet there will be a Seaside, Po Boy when this recipe gets out, it’s nothing less then fantastic!

Razor Clam

  • 4 to 6 – Medium to Large (follow the recipe above for Fried Razor Clams)

Miso Mayonnaise

  • 1/2 cup mayonnaise
  • 2 teaspoon white or red miso
  • 1 teaspoon Dijon mustard
  • 1 squeeze fresh lime juice
In a small bowl, add the mayonnaise, miso, and limejuice, mix until smooth. Check and season to taste. If you prefer a little heat, add a squirt of Sriracha Sauce, or Chili Paste. Taste and adjust seasonings (Miso is very salty, but I like two tablespoons). Keep Miso Mayonnaise covered in refrigerator and it will last as long as Mayonnaise (up to a year).

Cole Slaw

  • 4 cups finely diced cabbage (about 1/2 head)
  • 1/8 cup diced carrots (finely)
  • 2 tablespoons minced onions
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup milk
  • 1/2 cup mayonnaise
  • 1/4 cup sweet asian vinegar
Finely dice cabbage and carrots, add to large bowl and stir in minced onions. Prepare the dressing, add all ingredients to small bowl and mix until smooth and creamy. Pour over Slaw and mix thoroughly. Cover bowl and refrigerate several hours or overnight before serving.

4 French Sandwich Rolls


Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven and let sit.

Assembling the Sandwich


Liberally spread Miso Mayonnaise on both sides of the rolls. Add the Razor Clam and Cole Slaw, serve immediately.

Razor Clam Rangoons

Razor Clam Rangoons and Dipping Sauces



Razor Clam Rangoons

Razor Clam Rangoons Ingrediants

  • 8 ounces cream cheese
  • 8 ounces razor clam meat
  • 1 teaspoon onion
  • 1/2 teaspoon Lea & Perrins Worcestershire sauce
  • 1/2 teaspoon soy sauce
  • ground black pepper
  • 1 green onion
  • 1 teaspoon ginger
  • 1 large clove garlic
  • 1 package won ton wrappers
  • Oil for deep-frying, as needed
  • 2 egg whites for gluing wrappers

Prepare Stuffing and Cook

  1. Blend together the sour cream, cream cheese and soy sauce and sugar until smooth.
  2. Add all ingredients except clams and blend.
  3. Add clams last and blend briefly, not fine.
  4. Place a small bowl with egg whites on your work surface and lay out 6 wrappers, add rangoon mix (about 1 1/2 teaspoon).
  5. Moisten edges with egg white, bring up corners and pinch together, along with sides-you dont want filling to float away.
  6. Heat oil to med-high and you want it around 1 1/2-2 inches deep.
  7. Place about 6 at a time in hot oil and repeat process.
  8. Cook to a nice golden color.

Serve With Sauces

  • Sweet and Sour Sauce (or Orange Marmalade and Mustard)
  • Pot Sticker Sauce (or Soy Sauce, Sugar, Vinegar)
  • Hot Chili or Sriracha Sauce

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