October 9, 2013 at 3:08 PM
Pan fried panko razor clams is just one delicious way for serving them as the fall coastal season gets underway
In honor of what has been one the best and earliest starts to the coastal razor clam season, I decided to bring back one of my old time favorite ways to serve up these mighty tasty shellfish.
Digging was excellent for 15-clam limits on all four coastal beaches that were open this past weekend, and that carried on into this past Monday (a little bit of a rough surf caused a dip in success) and Tuesday. The next digs are tentatively set for Oct. 17 at Twin Harbors; Oct. 18-19 at Long Beach, Twin Harbors, Copalis and Mocrocks; Oct. 20 at Long Beach, Twin Harbors and Mocrocks; Oct. 21 at Twin Harbors and Mocrocks; and Oct. 22 at Twin Harbors. State shellfish managers are finalizing more digs for the remainder of the year into December, and those will likely be an every other week schedule.
Seattle chef and restaurateur Tom Douglas is also a contributor of some of his tasty cooking advice and recipes for the Reel Time Fishing NW blog in our Catch of the Week each Wednesday through October 30, and will then debut again in early Spring of 21014. Catch of the Day will also include recipes from other local chefs, tackle shop owners and fish-market owners.
Here is my suggestion on how to dish up razor clams, and below is a link to the state Fish and Wildlife website on other serving tips:
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.
For other recipes, go tohttp://wdfw.wa.gov/fishing/shellfish/razorclams/recipes.html.
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