Homemade fried clam strips are bomb! Emphasis on the homemade. Something as delicate as seafood being fried in large quantities tends to make it, well, not so great. When you have fresh beauties like these, you're in for a Northwest treat. They aren't rubbery and have this wonderfully subtle, almost sweet, smell that is delicious. These particular clams are from the last entry where I showed you how to clean them. Now it's time to eat 'em up!
Ingredients front and center: Razor Clams, Panko crumbs, flour, beaten egg, vegetable oil for frying and drizzling over the fries, potatoes, parsley, garlic powder, sliced lemon, salt and pepper.
Turn on the oven to 425 degrees and chop the parsley up for the wedges.
These are the easiest rustic fries you can make. Wash them and slice with the skins on. Start in half then quarter lengthwise. Really make them into any chunks you want, just make them all the same size.
Cover the wedges with a couple tablespoons of vegetable oil. Sprinkle them with salt and pepper and they are ready for the oven. These are going to cook for 40 minutes, but they are fine to set aside if you still need time for the clams.
Ok, let's get to the clams. First beat an egg. In a separate plate, mix in some salt with the flour. Put panko crumbs in another plate and you're ready to bread 'em!
Real talk time: I totally said to use the other part of the clam in the cleaning post. But. I like using this part because it's more delicate. Both are delicious, and neither will steer you in the wrong direction. Cut them into whatever pieces you'd like. Some like to fry as one whole piece, but I need breaks in between eating my clams with my fries.
Pat these dry so there's not a lot of moisture going into the flour.
Now we're going to start the production line. Flour the pieces on both sides ...
... dunk them into the egg on both sides, shaking off any excess ...
... then cover the pieces with Panko crumbs. Continue with the rest of the pieces before heating up the skillet. Set aside on a plate.
Get your oil nice and hot on medium high. Your goal is to fry these, without over cooking, and still cooking the whole surface of the strips. Instead of using all the vegetable oil at once, I'm using about 2 tablespoons in between fry batches.
Add the breaded strips to the hot oil and cook about cook about 2 minutes each side.
They should slightly be kissed golden brown.
Put them on a cooling rack to keep the crisp and season right away with coarse salt when they come out of the skillet.
Get your (freaking gorgeous) potato wedges ready.
Sprinkle with garlic powder and chopped parsley when the potatoes are hot so they stick. Totally cool to eat one ... or two ... to taste if they need a little more salt and pepper.
Slice your lemon wedges for some freshness.
And BAM, homemade fried clam strips served with potato wedges, lemon and tarter sauce. If you're in the mood, and who isn't amiright?!, pair it with a lager.
I know it's all about the pumpkin in October, but don't these razor clams deserve some love during their season? Yes, yes they do. Cheers!
Crispy Fried Razor Clam Strips | About 4 servings
Razor Clam Strips
15 Razor clams cleaned
1 cup unseasoned Panko crumbs
2 beaten eggs
1/2 cup flour
1 Tablespoon salt
8 Tablespoons vegetable oil for frying
Sliced lemon for serving
2 Russet potatoes, sliced lengthwise into wedges
2 Tablespoons vegetable oil
1 Tablespoon garlic powder
Handful chopped parsley
Salt and Pepper to taste
- Turn oven onto 425 degrees. Coat sliced potatoes in vegetable oil. Put on foil lined baking sheet and sprinkle with salt and pepper. Bake for 40 minutes, then toss chopped parsley and 1 Tablespoon of garlic powder.
- Heat skillet without oil on medium high. Use a paper towel to pat cleaned razor clams dry. Cut into desired pieces.
- Mix salt into 1/2 cup flour. Coat a piece of clam in the flour, then egg, then Panko crumbs, shaking off excess with each step. Repeat for the rest of the clams.
- Add about 2 Tablespoons of vegetable oil to the skillet. When oil is hot, add breaded clams and fry for about 2 minutes on each side. The goal is to get a little color on the breading and not overcooking the clams. Repeat adding about 2 Tablespoons of oil for each batch.
- After they are fried, put on a cooling rack or paper towel while you're cooking the rest of the batch. Serve with tarter sauce, sliced lemons and baked fries.