Razor clam recipes, supplied by the Washington Department of Fish and Wildlife.
Razor clams are delicious and, in my humble opinion, doing anything with them other than a quick fry and serving them piping hot with potato salad, french bread and maybe a cold beer, borders on blasphemy. You can make a very decent clam chowder out of clams purchased at Safeway, if you like, but you can’t purchase razor clams at Safeway.
Fried Clams
1 limit, 15 clams; 3 eggs; 1 cup flour; 1 cup cracker crumbs; salt and pepper to taste.
Rinse clams, drain, dip in flour, egg, and roll in cracker crumbs. Using high heat, fry in 1/4-inch oil in pan. Brown quickly for one minute or until golden, per side. Don’t overcook unless you enjoy chewing rubber bands. Take out and lay on paper towel briefly, then serve hot. Some folks vary the recipe by running cheese flavored goldfish crackers through a food processor and substituting them for the cracker crumbs. I don’t.
If you can’t control the urge to whack your clams, here’s the next-best way to serve them:
Razor Clam Fritters
1 cup chopped razor clams (reserve the liquid); 1 bottle flat beer; 1 1/2 cups pancake mix; 6 green onions, cut very thin, including greens; 1/2 green pepper, cut very thin.
Mix onions, celery, green pepper and pancake mix together. Add clams and juice to other ingredients, then add beer until you have a very thick mixture that can be dropped from spoon into hot oil at 375 degrees. You may not need all the beer because of the clam juice. Drop spoonfuls in oil, cook 2 minutes per side, test and if not cooked, drop by smaller spoonfuls.
And finally, if you’ve lost all sense of propriety, you might as well try this one:
Best Darn Razor Clam Dip Ever
Two 8-ounce packages of cream cheese (reduced fat variety works fine); 8 to 10 ounce chopped razor clams (gently cooked, below); a little or a lot of clam nectar from the cooked clams, depending on how clammy you like it; 1 Tbs Worcestershire Sauce (use the brown variety only); 1Tbs. lemon juice; 1 Tbs garlic powder; salt to taste; a little sugar to taste if you like; 3-4 shots tabasco.
If desired: 1 tsp lemon zest for flavor and garnish; or 1-2 finely chopped green onions for flavor and garnish; or chili powder or paprika for kick and color.
Finely (or not so finely) chop razor clams in processor or by hand. Cook on power 8 (saute) for 1 1/2 to 2 minutes in microwave, in container with vented lid. Cool clams quickly after cooking (perhaps in freezer for 5-10 min). Mix all above ingredients, adjusting salt, sugar, garlic, lemon, tabasco, zest to taste. Mix in clams and nectar (all or some). Garnish and serve.
Note: For thinner consistency, add or substitute sour cream, cottage cheese or plain yogurt for some of the cream cheese.
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