Fryed Razor Shell Recipe

If you’ve ever wondered how to transform fresh-from-the-sea razor shell clams into a crispy, golden masterpiece, let me take you on a delicious little journey to do just that!

I adore it when simple clams are transformed into crispy delights that burst with flavor. My recipe for fried razor clams expertly balances the tender bivalves’ delicate taste with the perfect blend of all-purpose flour, garlic powder, and smoked paprika.

The crunchy breadcrumbs coating, seasoned with salt and black pepper, creates a delicious contrast.

Fryed Razor Shell Recipe Ingredients

• Razor Shell Clams: High in protein, low in fat, and rich in omega-3 fatty acids.
• All-purpose Flour: Adds carbohydrates and helps create a crispy coating.
• Garlic Powder: Boosts flavor with a subtle, savory note; contains antioxidants.
• Paprika: Adds a slight smokiness and aids in vibrant color; contains vitamin A.
• Breadcrumbs: Provides a crunchy texture and additional fiber.
• Vegetable Oil: Used for frying; high in unsaturated fats, maintains high heat stability.

Fryed Razor Shell Recipe Ingredient Quantities

• 1 pound razor shell clams, cleaned
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 2 large eggs
• 1 cup breadcrumbs
• Vegetable oil, for frying
• Lemon wedges, for serving

How to Make this Fryed Razor Shell Recipe

1. In a medium mixing bowl, mix together flour, salt, and black pepper, garlic powder, and paprika.

2. Separate the eggs in a bowl and whip them until they are frothy and light if you want to prepare them for scrambled eggs.

3. Put the breadcrumbs in a third bowl.

4. Each cleaned razor shell clam should be dredged in the flour mixture, and any excess should be shaken off.

5. Submerge the floured clams into the beaten eggs and make sure they are completely covered.

6. Coat the clams in breadcrumbs, pressing gently to adhere.

7. Pour approximately one inch of vegetable oil into a large frying pan. Place the pan over medium-high heat and wait until the oil shimmers.

8. Fry the clams in batches. Turn them once, so they get golden brown and crispy on both sides. That should take 2-3 minutes per side.

9. Transfer the clams to a plate lined with paper towels to drain, using a slotted spoon.

10. The fried razor shell clams should be served hot, alongside lemon wedges that can be squeezed over the top.

Fryed Razor Shell Recipe Equipment Needed

1. Medium mixing bowl
2. Small bowl
3. Whisk or fork (for beating eggs)
4. Large frying pan
5. Slotted spoon
6. Plate
7. Paper towels
8. Measuring cups and spoons
9. Tongs

FAQ

• Can I use a different type of clam for this recipe?Definitely, even though razor shell clams have a special flavor and texture, this recipe can also work for other kinds of clams.
• What is the best oil for frying these clams?The recommendation is vegetable oil because of its high smoke point and neutral flavor, making it ideal for frying.
• Can I prepare these clams ahead of time?You can make the dredging ingredients ahead of time and fry clams to order. In this context, “order” means to serve them quickly and immediately, with almost no fluff.
• What dipping sauce pairs well with this dish?Fried clams are beautifully complemented by either a classic tartar sauce or a spicy aioli.
• How do I clean the razor shell clams properly?Wash them well in cold water, using your hands to scrub the shells and remove any grit, and then let them soak for about 30 minutes in salted water. This will make the sand inside the clams come out.
• Can these clams be baked instead of fried?Certainly! However, they may lack some crispness. Bake the items in a preheated oven at 400°F (200°C) until they achieve a golden brown hue, which should take around 10 to 15 minutes.
• What can I do with leftovers?Fried clams that have been cooked and not eaten can be kept in the fridge and warmed up in a regular or convection oven or an air fryer to make them crispy again.

Fryed Razor Shell Recipe Substitutions and Variations

Clams of razor shell

Clams of razor shell are a kind of bivalve mollusk that usually lives in sandy or muddy coastal habitats. They are long, thin clams that can grow to about 10 inches in length. They live in burrows and tend to congregate in large colonies. Razor shell clams are not considered endangered, although they are protected under different regulations in different states. They are not a common food choice, though they harbor proteins that are not harmful when consumed. Razor shell clams can be eaten raw or cooked; however, their shell shape makes them poorly suited to being stuffed in clam chowder.
All-purpose flour
→ Gluten-free flour, rice flour
Garlic powder -> Onion powder, minced fresh garlic

Substitutions for ingredients in recipes can help you make a dish when you don’t have the exact items it calls for. Here are some common substitutions for garlic powder.
Paprika -> Smoky paprika, hot paprika
Breadcrumbs are replaced by crushed cornflakes, also known as panko.

**Panko, crushed cornflakes**

Read labels; some brands are very high in sodium.

Pro Tips

1. Chill the Clams Before dredging, chill the cleaned clams in the refrigerator for about 30 minutes. This helps the flour mixture adhere better and results in a crispier coating.

2. Season the Breadcrumbs Add extra flavor by seasoning the breadcrumbs with a pinch of salt, pepper, or even some grated Parmesan cheese. This can enhance the overall taste of the clams.

3. Oil Temperature Use a thermometer to ensure the oil is at the right temperature (around 350°F or 175°C). This ensures the clams fry evenly and become crispy without soaking up excess oil.

4. Drying Rack Instead of draining the clams directly on paper towels, place them on a wire rack set over a baking sheet. This helps maintain their crispiness as the excess oil drips off.

5. Lemon Zest Before frying, add a bit of lemon zest to the flour mixture. This infuses a subtle citrus flavor, complementing the clams beautifully when served with lemon wedges.