FRIED RAZOR CLAMS
A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me!
Provided by SALMONSNAGGER
Categories Appetizers and Snacks Seafood
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 215 calories, Carbohydrate 25 g, Cholesterol 96.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 1.7 g, Sodium 405.3 mg, Sugar 0.5 g
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Hiba Ahmed
[email protected]I'm not sure what I did wrong, but my clams were tough and chewy.
Anup “Phyco” Chhetri
[email protected]The recipe was easy to follow and the clams turned out great. I served them with a side of rice and vegetables.
Tayyab Jani
[email protected]These were delicious! I will definitely be making them again.
Masum Shak
[email protected]I'm not a big fan of seafood, but I actually liked these clams. They were very flavorful.
shepon hossain
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it.
afrin ritu
[email protected]I love razor clams and this recipe did not disappoint. They were cooked perfectly.
Agolla Nyagonya
[email protected]These were so easy to make and they tasted amazing! Thanks for sharing the recipe.
Kester Bright
[email protected]The clams were a little sandy, but the flavor was good. I'll try cleaning them better next time.
axmad walii
[email protected]I've never had razor clams before, but I'm glad I tried this recipe. They were so good! I'll definitely be making them again.
Jerry JerryBensontoussaint
[email protected]These fried razor clams were a hit at my party! They were crispy on the outside and tender on the inside. The dipping sauce was also delicious.