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!

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