Saturday, June 23, 2012

Fried Alaskan Razor Clams

Alaskan razor clams are huge in size and full of sweet, briny flavor.  After our recent razor clam digging trip on the Kenai Peninsula we tested a bunch of recipes and tried new ways of cooking our clams.  Here's a pan fried recipe that adds a little kick that you're sure to love as much as we do. ~Patti & Audrey  
 Vegetable or canola oil for frying
1/2 package of saltines (about 20 crackers) finely crushed
1 teaspoon coarse ground salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
2 teaspoons dried parsley
2 eggs, plus 1 tablespoon water, beaten
4 large razor clams (about 1 pound) cleaned and dried

Gather your ingredients.  These go quick, so once your oil is hot, the clams need to be breaded and ready to fry.

Mix crushed crackers with all seasonings. 

Dip clams into beaten egg and then dredge with the 
cracker mixture to coat evenly.

Heat oil in large skillet over medium high heat. 
When ready, add clams and fry until golden brown. 
Be careful not to overcook or else they will get tough. 
These only take about 1 minute per side. 

 Let drain on paper towel for a few minutes, then serve with a wedge of lemon, some spicy cocktail sauce and a nice cold Alaskan Amber beer! 

Patti & Audrey after a successful day of razor clam digging on the Kenai Peninsula, Alaska.