Click for Cookbook LOGIN
"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Fried Razor Clams with Pan Sauce Recipe

  Tried it? Rate this Recipe:


This recipe for Fried Razor Clams with Pan Sauce is from Mais fica, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 cup AP flour
1 Tbl. Kosher salt
1 tsp. freshly ground black pepper
1 Tbl. garlic powder
3 eggs (beaten)
1 cup panko crumbs
1 pound shelled, cleaned razor clams
1 cup canola oil

1/4 cup minced shallots or yellow onion
1 medium tomato (chopped)
1/2 cup dry white wine
juice of 1 lemon
3 Tbl. butter
Kosher salt (to taste)

Chopped parsley, basil, thyme or chives, or a combination (garnish)

Place the flour in a pie pan and season with salt, pepper and garlic powder.
Whisk the eggs in a second pan or bowl and place panko crumbs in another pan.
Tenderize the clams by pounding with the textured side of a meat mallet; pay particular attention to the tough siphon end.
You can also use a rolling pin.
Dredge a clam in seasoned flour, dip in beaten egg, then coat both sides with panko.
Place breaded clam on a rack or plate and repeat with the rest of them.
Let clams stand for 20 minutes to let the breading set.
Preheat the oven to 200║. put two wire cooling racks over a baking sheet and plate in oven.
Heat oil in a heavy 10 inch skillet (cast iron is ideal), or stainless steel works also over medium high heat.
When oil just begins to smoke (400 TO 425║) use tongs or a spatula to carefully add clams.
Do not overcrowd; there may be room for only two, depending on the size of the clams. Fry for no more than 30 seconds, then flip clams and cook for another 30 seconds.
Transfer to warming rack in the oven.

Remove all but 1 tablespoon from the pan. Reduce heat to medium. Add shallot and tomato; sautÚ until softened.
Deglaze pan by adding wine and lemon juice and scraping up any brown bits of food.
Bring to a boil; cook until liquid is reduced to a thin syrup. Add the butter to pan; whisk to emulsify.
Season with salt and pepper.
Place clams on a platter and drizzle with pan sauce and sprinkle with fresh herbs.

Number Of Servings:
Number Of Servings:
3 to 4
Preparation Time:
Preparation Time:
1 hour start to finish
Personal Notes:
Personal Notes:
This is a great recipe when the razor clams are in season. Very simple but so good!




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!