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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

March 7, 2012 at 10:57 AM

Seafood Recipe of the Week digs into razor clams

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As thousands of people are expected to flock to the coast this weekend to dig up their daily share of razor clams (that is the first 15 clams regardless of size or condition), here are two simple recipes to enjoy one of the best tasting bivalves in our state:

Mark’s Pan Fried Panko Clams

Ingredients

15 cleaned razor clams

Three eggs

One cup of flour

One cup of panko (Japanese breadcrumbs)

Dash (or two or three or four depending on your taste) of sea salt and pepper

Instructions

First rinse clams, drain and pat dry with a paper towel.

Then 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.

Razor clams must be cooked fast, and if overcooked, they become tough.

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Razor Clam Chip Dip

Ingredients

6 ounces cream cheese

8 ounces minced razor clams

1 tablespoon clam broth

1 teaspoon lemon juice; fresh squeezed

1 teaspoon Worcestershire sauce

1 teaspoon garlic salt

½ teaspoon salt

½ teaspoon black pepper

Directions

Mix all the ingredients into a bowl and blend with a large spoon or spatula until it becomes a smooth and creamy texture. Serve with your favorite potato chips.

(Photos taken by Mark Yuasa)

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