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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

April 30, 2014 at 9:08 AM

Seafood Recipe of the Week looks at tasty pan-fried razor clams

20razor2013This has been one of the best coast razor clam seasons seen in a longtime, and don’t think it is too late for you to get in on some of this fun action on the coast.

Plenty of digging dates are happening in the days ahead including: Thursday, May 1, low tide is 8:43 a.m. at a minus-1.0 feet low tide at Twin Harbors and Long Beach; Friday, May 2, low tide is 9:23 a.m. at a minus-0.7 feet low tide at Twin Harbors, Long Beach and Mocrocks; Saturday, May 3, low tide is 10:04 a.m. at a minus-0.3 feet low tide at Twin Harbors, Long Beach ad Mocrocks; Sunday, May 4, low tide is 10:47 a.m. at a plus-0.1 feet at  Twin Harbors, Long Beach and Mocrocks.

When those digs are finished, state Fish and Wildlife shellfish biologists will assess the digs, and will make a determination to see what beaches can reopen later in May.

Once you’ve gotten home with that limits of clams there are a wide range of recipes, and one of my favorites is pan fried razor clams with a gob of tartar sauce! There are also more delicious recipes on the state Fish and Wildlife’s web site at http://wdfw.wa.gov/fishing/shellfish/razorclams/recipes.html.

This season we have weekly recipes and advice from April through October on how to cook up and dish out a wide variety of local seafood by experts like Chef Tom Douglas; Anthony’s Restaurant; Tiffany Haugen, Outdoor Cooking expert/author; tackle shop owners; local seafood-market owners; and fishing guides and charter services.

Yuasa’s Pan Fried Clams

15 cleaned razor clams

3 eggs

1 cup of flour

1 cup of panko (Japanese cracker crumbs)

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

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

The dip clam pieces into the flour, then into the egg, 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 less than two minutes 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.

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