Ludmilla came home from the store the other day with an armful of goodies and throws one down on the table. “What is that” I asked, she said “I don’t know….cook something with it!” This happens to me ALL THE TIME lol!!! So, I looked at the bag and there it was….a beautiful bounty of razor clams!! Ludmilla had never had them before and I was excited to cook them! I decided on a classic dish which I knew she would love…Fried razor clams!
Razor clams here in the Northwest are highly desireable and edible.
They can be found from Alaska along the Pacific coast of Washington, Oregon and down to California. Harvesting razor clams happens several times a year and must be announced by state officials depending upon currents and toxin levels in the ocean. If you’ve never tried them, you’re in for a treat! Don’t be surprised by their appearance.
We bought ours already shelled, although most people harvest them and shell them themselves. We hope you enjoy it!!
P.S. These clams make a DELICIOUS linguine if you decide not to fry them all!!!
- 1 cup mayonnaise (I made my own aioli with egg yolks and olive oil, but feel free to use store-bought mayonnaise)
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon grated lemon zest
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 T. champagne vinegar
- 1 T. honey
- ¼ cup minced fresh tarragon
- Kosher salt
- Freshly ground black pepper
- 12 razor clams, cleaned, rinsed, and patted dry
- ¼ cup all-purpose flour
- 3 large eggs
- 2 ½ cups panko breadcrumbs (you can use crushed crackers, farina or flour..whatever you have)
- 1/2 t. garlic powder
- 1/2 t. paprika
- 1/2 t. cayenne
- 1/2 t. onion powder
- Canola oil, for frying
- 4 tablespoons (½ stick) unsalted butter
- lemon wedges for serving
Whisk together the mayonnaise, lemon juice, lemon zest, mustard, garlic, honey, champagne vinegar and tarragon in a small bowl and season to taste with salt and pepper.
Whisk together the eggs in a large, shallow dish. Mix together the panko and a generous pinch of salt and pepper , garlic powder, paprika, cayenne and onion powder in another large, shallow dish.
Season the flour with salt and pepper to taste. Season the clams generously with salt and pepper. Dip each clam into the flour to coat and shake off any excess, then into the egg wash, and then into the panko mixture to coat, patting so that it adheres.
Arrange the clams in a single layer on a plate and let rest for about 15 minutes.
Add enough oil to a very large, heavy frying pan to come to a depth of 1/8 inch. Add the butter and heat over high heat until a pinch of the breadcrumb mixture sizzles immediately when added. Add half of the clams and fry without disturbing for 1 to 2 minutes, or until golden brown.
Using a fish spatula, turn the clams and fry for another 1 to 2 minutes, or until just cooked through and golden brown. Remove the clams to a paper towel-lined plate and drain for about a minute. Fry the remaining clams in the same manner. Arrange the clams on individual plates, divide the sauce among them, and serve immediately with lemon wedges.
And don’t forget to grab a nice glass of wine to pair with this delicious lemony appetizer!!
Beijos e Tchau!