Panko Breaded Fried Razor Clams Recipe

Razor clams: These are the star of the dish, offering a tender and slightly sweet flavor. Panko breadcrumbs: These Japanese-style breadcrumbs provide a light and crispy coating. Flour: Used to dredge the clams, helping the egg and breadcrumbs adhere. Eggs: Beaten eggs act as a binding agent for the breadcrumbs. Salt: Enhances the natural flavors of the clams. Pepper: Adds a touch of heat and depth to the seasoning.

When preparing razor clams, make sure to thoroughly clean them by removing any sand and grit. To achieve an even coating, gently press the panko breadcrumbs onto the clams after dipping them in the egg mixture. This ensures a crispier texture when fried. Additionally, use a thermometer to maintain the oil at a consistent temperature of around 350°F to prevent the clams from becoming greasy or overcooked.

• razor clams - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good alternative for razor clams in fried dishes.

• razor clams - Substitute with calamari rings: Calamari rings offer a similar chewiness and can be breaded and fried in the same manner as razor clams.

• panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used if panko is unavailable, though they may not provide the same level of crispiness.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes can mimic the crunchiness of panko breadcrumbs and add a slightly different flavor.

• flour - Substitute with cornstarch: Cornstarch can be used as a coating for frying, providing a lighter and crispier texture.

• flour - Substitute with rice flour: Rice flour is a great gluten-free alternative that also yields a crispy coating when fried.

• eggs - Substitute with buttermilk: Buttermilk can be used to help the breadcrumbs adhere to the clams, adding a slight tangy flavor.

• eggs - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can be used as a vegan alternative to eggs for binding the breadcrumbs.

• Allow the fried razor clams to cool completely at room temperature before storing or freezing.
• For storing in the refrigerator:
  • Place the cooled clams in an airtight container or wrap them tightly in plastic wrap.
  • Store in the refrigerator for up to 2 days.
  • To reheat, preheat your oven to 350°F (175°C). Place the clams on a baking sheet and heat for about 10 minutes or until warmed through and crispy.
• For freezing:
  • Arrange the cooled clams in a single layer on a baking sheet lined with parchment paper.
  • Freeze for about 1-2 hours or until the clams are solid.
  • Transfer the frozen clams to a freezer-safe bag or airtight container, separating layers with parchment paper to prevent sticking.
  • Label the container with the date and store in the freezer for up to 3 months.
  • To reheat, preheat your oven to 375°F (190°C). Place the frozen clams on a baking sheet and bake for 15-20 minutes or until heated through and crispy.
• For best results, avoid microwaving as it may make the panko breading soggy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the fried razor clams on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the clams with a bit of olive oil to help them crisp up.
  4. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the fried razor clams in a single layer in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the fried razor clams in the skillet and cook for 2-3 minutes per side, until they are heated through and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the fried razor clams on the toaster oven tray.
  3. Heat for 8-10 minutes, flipping halfway through, until they are warmed and crispy.

• Microwave Method (least recommended):

  1. Place the fried razor clams on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent them from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through, until they are heated through. Note: This method may not retain the crispiness as well as other methods.

• Knife: To clean and prepare the razor clams.

• Cutting board: A surface to clean and prepare the razor clams.

• Three bowls: For setting up the flour, beaten eggs, and panko breadcrumbs.

• Tongs: To handle the clams during the dredging and frying process.

• Frying pan: To heat the oil and fry the clams.

• Paper towels: To drain the excess oil from the fried clams.

• Plate: To serve the hot, fried clams.

• Measuring cups: To measure the flour, panko breadcrumbs, and other ingredients.

• Whisk: To beat the eggs.

• Oil thermometer: To ensure the oil is at the correct temperature for frying.

Prepare ingredients ahead: Clean and prepare the razor clams in advance to save time during cooking.

Organize your workspace: Set up your bowls with flour, beaten eggs, and panko breadcrumbs before you start.

Use a thermometer: Ensure the oil is at the right temperature to fry the clams quickly and evenly.

Batch cooking: Fry multiple clams at once to reduce overall cooking time.

Preheat oil: Start heating the oil while you prepare the clams to save time.