Best 5 Panko Breaded Fried Razor Clams Recipes

FRIED RAZOR CLAMS

Steps:

• Heat the oil in a large skillet over medium heat.
• In a bowl, mix crushed crackers with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat.
• Fry clams in the hot oil until golden brown. Do not over cook.

STUFFED RAZOR CLAMS WITH ALASKAN KING CRAB RICE FILLING AND PANKO-CRUSTED RAZOR CLAM STRIPS ON CABBAGE SLAW

Steps:

• For the stuffed clams: Heat a wok over high heat. Add 2 tablespoons of oil and swirl to coat the pan. When the oil shimmers, add the garlic and ginger, and stir-fry about 2 minutes until soft. Add the chopped razor clam meat, scallions, and cilantro. Season with salt and pepper, to taste, and mix lightly. Fold the mixture into the rice with the chopped crabmeat.
• Divide the filling among 6 razor clam shells. Pour the sea water mixed with the kelp into a wok fitted with a steamer. Bring the water to a boil and place the stuffed clams in the steamer. Cover the steamer and cook until heated through, about 10 minutes.
• For the Cabbage Slaw: Whisk together the olive oil, lemon juice, lime juice, salt and pepper. Toss the cabbage in this mixture.
• For the Fried Clam Strips: Heat the oil in a wok or other deep frying vessel to about 350 degrees F.
• Dip the clam strips, first in flour, then egg, then panko, to coat. Drop into wok and deep fry 2 to 3 minutes until crisp and brown. Drain on paper towel lined plate, then salt immediately with coarse salt.
• Plating: Mound cabbage slaw on plate. Top with steamed stuffed clams. Surround with deep fried clam strips and garnish with scallions.

BAKED RAZOR CLAMS

Steps:

• Heat oven to 450 degrees. Line a baking sheet large enough to hold clams in a single layer with foil. Use a paring knife to gently pry apart the clamshells and then cut the meat away, discarding any gritty dark parts and a half-inch of the dark, hard siphon. Place clam meat in the better-looking shell half.
• Pour oil into 10-inch skillet over medium heat. Add garlic and ginger, sauté until softened. Add parsley, sauté briefly, then stir in bread crumbs. Sauté, stirring, until bread crumbs are uniformly moistened with oil and starting to color. Season generously with pepper. Remove from heat.
• Using a teaspoon, cover each clam with bread crumb mixture, patting it on with the back of the spoon. Do this over the skillet so that any crumbs that fall go back into the pan and are used. Place clams on baking sheet and bake 8 minutes. Transfer to serving platter and garnish with lemon wedges.

BEST BROILED RAZOR CLAMS

Steps:

• 1. Combine crackers, panko, lemon pepper and garlic in a breading pan.
• 2. Beat the eggs and water to make the eggs wash and place in another breading pan.
• 3. Place a wire rack that has been spray with cooking spray on large cookie sheet.
• 4. Dip clams in egg wash and then in the breading and place on rack close together but not touching until the sheet if full. May have to do two rack depending of the size of the razor clams. Set in the fridge for 30 minutes so the breading has a chance to set.
• 5. Start broiler .
• 6. Melt the butter and bring clams out of the fridge and bush liberally with the melted butter.
• 7. Place under broiler for 2-3 minutes until lightly browned. Turn, repeat and ENJOY !

FRESH PANKO

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Push torn pieces of bread through the shredding disk of a food processor to make coarse crumbs. Spread the crumbs on a baking sheet.
• Bake in preheated oven until crumbs are dry but not toasted, 6 to 8 minutes. Shake the sheet twice during baking in order to evenly dry crumbs. Remove from the oven and cool completely.