Panko Breaded Fried Razor Clams Recipes
PANKO-BREADED FRIED RAZOR CLAMS
I grew up on the West Coast where these tasty little treats are found. You can vary the amount of ingredients used in the recipe according to the number of clams you have, but be sure to use real Parmesan cheese and only panko crumbs, not regular bread crumbs. Pound the necks with a meat tenderizer, or deep fry them, if desired. These are delicious!!!
Provided by Danielle Harbold
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 2h20m
Yield 3
Number Of Ingredients 9
Steps:
- Place a sheet of wax paper on a flat baking sheet sized to fit in your freezer; set aside.
- Beat eggs together in a bowl. Stir together the four, salt, pepper, and garlic powder in a second bowl. Mix together the panko and Parmesan cheese in a third bowl. Flour the clams well, shaking off any excess. Dip clams into the eggs, then into the panko mixture, pressing it evenly onto the clams. Place on prepared baking sheet, cover with wax paper; freeze until firm.
- Heat oil in a skillet over medium-high heat. Fry clams until lightly browned, about 1 minute on each side. Do not overcook or they will become tough. Place on paper towels to drain.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 60 g, Cholesterol 158.8 mg, Fat 10 g, Fiber 1.2 g, Protein 25.8 g, SaturatedFat 3 g, Sodium 373.3 mg, Sugar 0.5 g
STUFFED RAZOR CLAMS WITH ALASKAN KING CRAB RICE FILLING AND PANKO-CRUSTED RAZOR CLAM STRIPS ON CABBAGE SLAW
Steps:
- For the stuffed clams: Heat a wok over high heat. Add 2 tablespoons of oil and swirl to coat the pan. When the oil shimmers, add the garlic and ginger, and stir-fry about 2 minutes until soft. Add the chopped razor clam meat, scallions, and cilantro. Season with salt and pepper, to taste, and mix lightly. Fold the mixture into the rice with the chopped crabmeat.
- Divide the filling among 6 razor clam shells. Pour the sea water mixed with the kelp into a wok fitted with a steamer. Bring the water to a boil and place the stuffed clams in the steamer. Cover the steamer and cook until heated through, about 10 minutes.
- For the Cabbage Slaw: Whisk together the olive oil, lemon juice, lime juice, salt and pepper. Toss the cabbage in this mixture.
- For the Fried Clam Strips: Heat the oil in a wok or other deep frying vessel to about 350 degrees F.
- Dip the clam strips, first in flour, then egg, then panko, to coat. Drop into wok and deep fry 2 to 3 minutes until crisp and brown. Drain on paper towel lined plate, then salt immediately with coarse salt.
- Plating: Mound cabbage slaw on plate. Top with steamed stuffed clams. Surround with deep fried clam strips and garnish with scallions.
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- You'll want to set out a shallow dish/plate with the flour, another dish with the beaten eggs, and another with the Panko. Have a large sheet pan nearby. Begin by coating the clams in the flour, then the egg, followed by a coating of Panko. Place breaded clams onto the large sheet pan. Repeat process until all the clams have been floured, egged, and breaded.
- Place the sheet pan into the freezer for 30-60 minutes to adhere the coating and prevent the clams for overcooking when frying.
- To a dutch oven over medium-high heat, add 1-2 inches of oil. You'll want your oil good and hot (around 375 if you have a thermometer) so that the breading is golden and crisp within 60 seconds. Test the oil to make sure it's hot enough by dropping a small bit of leftover breading into the pot. If the oil rapidly bubbles around the edges, it's ready. If it splatters and pops severely, turn it down a smidge.
- Set a plate with paper towels on it beside your stove and have a slotted spoon ready. Drop 4-5 clams into the pot at a time, removing when golden brown, after about 60 seconds, being careful not to overcook (or they will become very chewy). Place the clams on paper towels to drain and season with sea salt. Repeat with the remaining clams.
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