Panko Breaded Fried Razor Clams Recipes

PANKO-BREADED FRIED RAZOR CLAMS

Panko-Breaded Fried Razor Clams image

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

Ingredients

6 razor clams, cleaned and dried
2 eggs
1 cup all-purpose flour
salt to taste
black pepper to taste
garlic powder to taste
1 cup panko (Japanese bread crumbs)
¼ cup shredded Parmesan cheese
⅓ cup vegetable oil for frying

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

Stuffed Razor Clams with Alaskan King Crab Rice Filling and Panko-Crusted Razor Clam Strips on Cabbage Slaw image

Provided by Ming Tsai

Categories appetizer

Time 2h10m

Yield 4 servings

Number Of Ingredients 24

Ingredients

2 tablespoons oil
1 tablespoon finely chopped fresh garlic
1 tablespoon finely chopped fresh ginger
6 shucked and cleaned razor clams chopped, about 1 cup chopped clam meat, shells reserved
1/2 cup scallions, white and green parts, sliced 1/4-inch thick
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper
1 cup short grained sushi rice, washed, cooked and cooled, as for sushi (about 2 cups cooked)
1 cup coarsely chopped Alaskan King crab meat
1 1/2 quarts sea water, mixed with 1 cup Bull kelp**
1/4 cup olive oil
l lemon, juiced
l lime, juiced
1 tablespoon chopped chives
Salt
Pepper
1/2 cabbage, shredded
3 to 4 cups canola or peanut oil, for frying
6 shucked and cleaned razor clams
1 1/2 cups flour
2 eggs, beaten
1 1/2 cups panko bread crumbs
1 tablespoon coarse or kosher salt
8 scallions, green and white parts, finely chopped

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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