Pan Fried Razor Clams

The first recipe that you need to know, is how to cook a razor clam the old school way.  There are several ways to do it, from deep-frying to bbq.  However, I am going to teach you the old school way and I guarantee that you will love them.

Shay’s Pan Fried Razor Clams

• 10 razor clams, body and feet
• two eggs
• 1 teaspoon of old bay seasoning
• 2 cups of Pride of the West batter mix (This is important)
• salt and pepper
• 3 tablespoons of butter
• 3 tablespoons of olive oil
• 1/ cup of quality parmesan regano cheese
• 1 fresh lemon

Whip up the two eggs really good and fast, and add old bay season.  Take a plate of clams, and dip each one into the egg mixture, then into the Pride of the West flour, and set on another plate.

Set all the clams on a plate, but do not stack them.

I salt and pepper them on the plate, then put Saran wrap on top of the plate and put in the fridge for an hour.  This is really important, this is called “the set”.   It allows the flour, egg, and the clam to set up and bind to each other.

I like to use cast iron, but you can use any pan I suppose.  Get your pan to medium high heat and add the butter and olive oil.  Then lay in your clams in the skillet, sprinkle each with parmesan cheese and cook until brown.

Once lightly browned turn them, should take about 4 minutes each side.

Remove from skillet and start the progress over again, you may have to add a little more butter and oil if your skillet looks too dry.  Check to see if you want to add more bay seasoning, sprinkle with lemon if you like and serve.

Now if you are like my family and friends, you really cannot do this without adding fresh oysters that you just bought up the street.  The only difference is that you do not use an egg wash or parmesan cheese.  Sprinkle with a little bay seasoning once they are in the skillet.

There is nothing like eating your hard work with a little fried oyster kicker on the side that makes the beer taste better.

Enjoy

Hunting Chef

One Comment on “Pan Fried Razor Clams”

1. I have tried razor clams and found them tough. How can I prevent this? Is it the way I clean them? I dip in hot water then cold then clean?

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