After a successful coastal razor clam dig last Saturday to Mocrocks Beach, and taking what seemed like hours to clean four-limits of 60 clams, now comes the fun part.
How many ways can I prepare them, and the first is the all-time favorite that my kids just love.
Pan fried razor clams with a gob of tartar sauce! This is the best way because the sweet and tender razor clams must be cooked fast, and if overcooked, they become tough.
The razor clam gets its name because their shells are razor sharp. They are found on sandy Pacific ocean beaches from California to Alaska.
And don’t think it is too late for you to get in on some of this fun action on the coast. As we speak state Fish and Wildlife shellfish biologists are taking assessments of the most recent digs, and will make a determination to see what beaches can reopen in May.
Once that is announced you too can jump into and prepare this yummy dish.
Pan Fried Panko Clams
15 cleaned razor clams
1 cup of flour
1 cup of panko (Japanese bread crumbs)
Dash (or two or three or four depending on your taste) of sea salt and pepper
How to prepare
First rinse clams, drain and pat dry with a paper towel
The dip clam pieces into the flour (I add the salt and pepper into the flour), then into the beaten eggs, and roll in the panko.
Using on medium high heat, fry the clams in quarter-inch of oil in a pan.
Brown the clams for about one minute and then flip them over to brown the other side for just as long.
Take out and lay out on paper towels to absorb the grease and serve.
(Photo taken by Mark Yuasa, Seattle Times staff reporter)