There are two recipes on this page, as well as information and pictures on how to clean razor clams at the bottom of the page.
- 1 tablespoon canola oil
- 6 sprigs fresh thyme
- 1/2 whole jalapeno, seeds removed and roughly chopped
- 6 cloves garlic, smashed
- 1 lemon, quartered lengthwise
- 1/2 cup white wine
- 1/2 teaspoon red chile flakes
- 2 tablespoons unsalted butter
- 3 pounds Pacific Northwest Razor Clams or littleneck or steamer clams, rinsed, cleaned
- 1 tablespoon butter
- 1/2 red bell pepper, 1/4-inch diced
- 1/4 cup finely chopped onion
- 1 teaspoon minced jalapeno
- 2 cloves garlic, minced
- 2 tablespoons minced Italian parsley, divided
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon baking powder
- 3/4 cup room temperature beer, such as Alaskan Amber or Guinness Stout
- 2 egg yolks
- 1/2 to 1 cup reserved clam broth
- 1 1/2 cups canola oil
- Lemon wedges, for garnish
Fritter Dipper Sauce:
- 1 egg yolk
- 2 tablespoons white wine vinegar
- 1 teaspoon prepared horseradish
- 1/4 teaspoon salt
- 1 cup extra-virgin olive oil
- 1 tablespoon capers
- 1/2 lemon, zested
- 1 teaspoon freshly ground black pepper
- 2 tablespoons roughly chopped fresh Italian parsley
1. For the clams: In a large pot over high heat, add the oil and when hot, add the thyme, jalapeno, garlic, and lemon. Cook for 1 minute, and then add the white wine, red chile flakes, and butter. Bring this mixture to a boil and then add the clams. Cover and reduce heat to medium-low and steam for 10 to 15 minutes. Remove the clams and strain over a bowl, reserving the cooking liquid. When clams are cool enough to handle, remove from their shells and chop.
2. For the fritter batter: In a medium saute pan over medium-high heat, add the butter and, when melted, add the red bell pepper, onions, and jalapenos. Saute for 3 to 4 minutes, and then add the garlic and 1 tablespoon of the parsley and cook for 1 minute more. Remove to a plate to cool.
3. In a large bowl, add the flour, cornmeal, 1 teaspoon salt, pepper, and baking powder. Mix well. Make a well in the center and add the beer and the egg yolks, and fold together with a rubber spatula until well combined. Add in the cooled vegetable mixture, the chopped clams, and 1/2 cup to 1 cup of the reserved, strained cooking broth. You are looking for the consistency of pancake batter.
4. In a large skillet over high heat, add the canola oil and when hot (200 degrees F) add the fritter batter in 1/3 cup amounts, careful not to crowd. Be cautious, these pop sometimes, splattering hot oil. Cook for 4 to 5 minutes, gently turn over and cook for an additional 3 to 4 minutes. Remove to a paper towel-lined plate, sprinkle with reserved salt and repeat. Can be held warm in a 275 degrees F oven for 15 minutes.
5. Serve with lemon wedges, the remaining 1 tablespoon minced parsley, and the Fritter Dipper Sauce.
Fritter Dipper Sauce:
1. In the small bowl of a food processor fitted with the bottom blade, add the egg yolk, vinegar, horseradish, and salt and pulse to combine. With the motor running, very slowly add in the olive oil in a fine stream.
2. Once mayonnaise is created, add the remaining ingredients, and adjust seasoning if needed.
If possible, cover and refrigerate 30 minutes.
Yield: 10-15 Fritters
- (2) 16 oz boxes of panko (Japanese bread crumbs)
- 12 eggs cracked and whipped
- 12 oz. Tempura flour
- 6 T fresh dill
- 3 T fresh thyme
- 6 T fresh lemon zest
- sea salt and fresh ground pepper to taste
- 5 stalks of green onions, chopped really fine
- 3 T Johnny’s seafood seasoning
- Enough olive oil to cover the bottom of your frying pan for each batch cooked. The clams will absorb the oil so you need to clean and re-oil each batch made (5-6 clams at a time)
Preheat your oven to 250* degrees and line a sheet pan with paper towels.
1. In three separate bowls place eggs, flour, and all mixed dry ingredients.
2. Place each clam one at a time into the Tempura flour coating each side well, then dip your clam into the egg wash and coat really well, then into the seasoned Panko. Repeat until finished. (I do find its easier to use one hand for the first two steps and the other hand for the last step, you will eventually need to wash and dry your hands a few times during this process)
3. Heat a large skillet over medium high heat with your olive oil. Place 5 to 6 clams into pan at a time. Cook each side golden brown for approx. 1 minute to a side. (Make sure your oil is real hot before placing clams into your pan.
Repeat process and hold clams in your preheated oven.
Serve with fresh lemon wedges, cocktail and tartar sauces.
First, how to clean and prepare your razor clams (2 limits, 30 clams):
In a large stock pot boil a few gallons of water, pour half into a large bowl. Place your clams, about 5 at a time in the hot water. The clams will open in about 30 seconds. Remove immediately and place into cold ice water (I use tongs), repeat steps again. Once water cools down after the first 15 or so pour the warm water out and replenish with more hot water.
Remove clams from their shells and follow the step below with the scissors.
Remove the clams stomach as pictured
Then using the scissors butterfly the stomach and clean the inside out. Now I reserve all of the stomachs and use for my razor clam chowder.
Three step breading process as pictured below.
Finished breading process
In the skillet frying for just long enough to brown each side (1 to 2 minutes)
Ready to eat!