Razor Clams

Posted July 6, 2014 by admin
Posted in : Cuisines :
  • Recipe By :
  • Prep Time :
    10 min
  • Cook Time :
    3 min
  • Ready Time :
    13 min




  • 8 whole razor clams
  • 3 large whole eggs, whites only
  • 1/2 cup Wondra flour
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 2 Cups Panko bread crumbs
  • 1/4 cup parmesan cheese, grated
  • 1/2 cup vegatable oit


Good friends Leona and David Weedman took us clamming recently on the Long Beach peninsula with much success and fun but then the challenge began! I've watched Leona cook clams several times and it looks easy---hah! Our first challenge was cleaning the little beggars, theirs look like nice whole clams, ours looked like---well nothing I've ever seen before. This recipe is made up of what I saw Leona do and bits from the web and what I found lying around in the back of my mind.


I try to lay the clams out in a shape I think a clam should look like and tenderize them with a pitchfork and ballpeen hammer.  Donna has since taken pity on the clams and gotten me a meat tenderizing hammer, yikes!  Season with salt, pepper and garlic powder, sprinkle with Wondra.  Whip the egg whites a bit and then dredge the clams through the egg whites, then into the Panko crumbs with the Parmesan mixed in and lay out on a tray to dry for one hour.

Heat a quarter inch of vegetable oil in a large skillet to shimmering, almost smoking hot and be ready to hustle!  Lay the clams in one at a time in a single layer and not too crowded.  Since I tenderize the little beggars to within an inch of their lives, oops I forgot they’re already dead, all I want is for the Panko to lightly brown, about 45 seconds, turn for another 45 seconds and get them out to a paper towel covered plate.  Repeat til done and enjoy.

I’m still wondering what the state biologist thought of the Gentlemen Jack sitting on the tail gate!

Thanks to the Weedmans for a great experience!