It is such an honor to have a recipe named after me on the state Fish and Wildlife razor clam web site.
And with the first dig of the fall season set to begin this weekend (Oct. 13-14) on Long Beach, Twin Harbors, Copalis and Mocrocks, I thought I would revisit this simple way of fyring up these delicious clams for those bringing home a nice batch of razors.
Additional digging dates will also be at Long Beach and Twin Harbors on Monday, Oct. 15; and Twin Harbors only on Oct. 16-18.
Mark’s 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
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.
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.
(Photo by Ryan Nakata)