Pan Fried Razor Clams

This is a treat I haven't had in far too long. Especially considering how easy they are find, and dig up.

I recently got down to the coast during a weekday dig. Check out video from that day, and the video version of the recipe on my Youtube Channel.

I got lucky as the weather was perfect, and the late afternoon low tide allowed me to take my time and have a leisurely drive to the shore.

As I write this, we are at a time when we need to keep space from each other. That wasn't an issue on Copalis beach that day. I had plenty of beach all to myself.

It was just a matter of looking for the tell-tale dimples in the wet sand that show where the clams were hiding.

Then it's digging time!

And that's pretty much the process. After that you just need to clean them and eat them. I'm going to skip the cleaning procedure right now, and jump right to the recipe.

Pan Fried Razor Clams

See the recipe video here.

Seasoned Flour

3/4 cup flour 1/2 tsp salt

1 tsp Old Bay Seasoning

1/2 tsp black pepper

1/4 tsp granulated garlic

1/4 tsp chili powder

Crumb Coating

1 cup panko

1 cup crushed Ritz crackers

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp granulated garlic

1 Tbs chopped fresh oregano

Egg Wash

2 eggs, beaten

1 Tbs water

Assembly & Cooking

4 razor clams, cleaned, cut into sections, and patted dry on paper towels

2 Tbs butter

1 Tbs cooking oil: canola, peanut, etc.

Coat each piece of clam with seasoned flour.

Dip in egg wash, making sure each piece is thoroughly coated.

Then coat each piece well with the crumb mixture.

Put the clams in a single layer on a plate, and refrigerate for 30-40 minutes.

Note: While the clams are resting in the fridge, which sets the coating in place, I make the sauces for them. Recipes for those are below.

Heat the butter and oil in a sauté pan over medium heat.

Cook the clams until golden brown on each side, about 4 minutes a side.

Drain on paper towels before plating

These clams will be delicious with either one of the condiments I have below. Hell, they are great without any sauce. I was munching on them straight out of the pan. If you're feeling ambitious though, try the double topped presentation I did. It is pretty wonderful.

Harissa Tartar Sauce

3/4 cup mayo

1/4 cup chopped pickles ... I like Bread & Butter pickles for this

1 Tbs chopped red onion

1 tsp chopped fresh garlic

1/4 tsp salt

1/8 tsp black pepper

1 - 2 Tbs harissa paste: vary depending on how much spice you like

1 Tbs chopped fresh parsley or cilantro

1 Tbs pickle juice

Avocado Salsa

2 avocados, diced

1 tomato, diced

1/4 cup diced red onion

1/4 cup chopped cilantro

1/2 tsp salt

1/4 tsp pepper

juice of 1/2 a lime

Dinner is served!