This big tasty Razor Clam Burger is a match made in Pacific coast heaven. Made with razor clams and a hint of all the right spices to bring this mouth-watering seafood recipe together while featuring the mild seafood flavor of the Pacific razor clam. You will definitely be full after this meal!
This razor clam burger recipe is one of our many go-to dinners during razor clam season. This seafood burger makes the best meal on it’s own, or made into sliders to share as a warm appetizer! It is just as delicious and a little healthier to put atop the very purple coleslaw for a less caloric meal.
FOR THIS RECIPE, YOU WILL NEED
- Food Processor
- A non-stick or cast-iron pan
- Measuring cups and spoons.
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INGREDIENTS FOR THE PERFECT TIDE RAZOR CLAM BURGER
- 4 whole pacific razor clams
- 2 eggs
- 1/2 cup bread crumbs
- ¼ cup fresh parsley packed
- 2 cloves garlic
- 1 tsp fresh squeezed lemon juice
- ¼ medium yellow onion no need to chop
- ½ tsp cumin
- ½ tsp smoked paprika
- 1 tsp Johnny’s seasoning salt
- pinch of cayenne pepper or to taste
- ¼ tsp black pepper
- 2 tbsp butter for frying
- ¼ cup panko optional, make it crispy by breading with panko
So much yum! This recipe is extremely versatile and so delicious. Eat it the traditional burger style, as sliders, or a bun-less burger atop our very purple coleslaw.
HOW TO MAKE THIS RECIPE
- In a food processor, blend onion, parsley, and garlic until finely chopped.
- Add razor clams, eggs, bread crumbs, lemon juice, spices, salt and pepper, and blend until Razor clams are chopped. Don’t over blend.
- Form into patties.
- To make crispy – pour panko in a shallow bowl. Dip the patties in the panko, coating the entire patty.
- In a saucepan set to medium-low, melt the butter and cook the patties for about 2 minutes on each side. I like to set a timer.
- Serve on a bun with the Perfect Tide dipping Sauce and our Very Purple Coleslaw, which is our favorite red cabbage recipe!
TO ASSEMBLE THE BURGER, YOU WILL NEED
- Hawaiian buns.
- Your favorite Tartar sauce.
- Our Very Purple Coleslaw (Such a bright coleslaw featuring red cabbage and so easy to make!)
SERVING SUGGESTIONS
- Sides: A great pairing for this seafood burger is extra coleslaw and French fries.
- Drinks: White wine is a great pairing with seafood dishes. I do find that a sweet red wine also pairs well. Good wine options to pair with razor clams, fish, crab, oysters and other seafood are typically Chardonnay, Champagne, Pinot Noir, and cold red wine slushie.
- Dessert: A light fruity dessert would be a great dessert option to pair with this seafood burger.
CAN YOU MAKE THIS RAZOR CLAM RECIPE IN ADVANCE
Yes! Here is how: You can easily mix all the ingredients per the recipe below and place the mixture is a covered container in the fridge until you are ready to cook.
How’s this for a BEFORE and AFTER?
OTHER WAYS TO MAKE THIS RECIPE
SLIDERS
CRUNCHY PATTY OVER COLESLAW
FAQ
When you live a catch-and-cook lifestyle, your kids end up seeing you harvesting your dinner more often than in a grocery store. Isn’t that such a beautiful thing?
Anytime we are using fresh caught seafood in our dinners, like this seafood chowder recipe, it feels like an extra special night at my house. We have so much more to talk over for dinner.
Our Pacific coast outdoor adventures really turn into such great learning lessons for our kids. As we’re enjoying our dinner together we often remanence over our catch of the day, the weather conditions, a funny moment, things that went well, things that we can improve on, etc. We are so blessed to have these activities in the PNW to share with our kids!
Here is a diagram that I put together to show the anatomy of Pacific Razor Clam. This is a quick way to understand what to use in a recipe.
For this recipe, I use every part of the razor clam because it all gets blended. The neck being tougher adds a little chew, and the digger is as soft as it gets. So, if you prefer to eat the digger, and don’t have a taste for the neck, then this recipe is the perfect way to enjoy every part of the razor clam. Simply substitute the diggers for a neck in this recipe.
The neck of a razor clam is the toughest part and the digger is the softest part. Besides being softer of a bite, many find the digger of the Pacific razor clam to be most desirable because it’s much more forgiving to cook than its counterpart. If you favor the digger, then this is the perfect recipe to use up your razor clam necks!
Aside from the digger, my other favorite part of a razor clam is the muscle. The muscle, which is sometimes overlooked or tossed, is exceptionally soft and buttery. The muscles remind me so much of a scallop.
There are two muscles per clam and they are often thrown out due to improper cleaning.
Read our guide on the Easiest Way to Clean Razor Clams to learn how to clean your clams correctly, you will be able to save these delicious pieces.
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For more information on how to dig razor clams, head to our Razor Clamming page, and go through our articles on everything you need to know before you go razor clamming on the Pacific coast. We have the best guides out there, specially made for families!
HOW LONG CAN YOU STORE THIS RAZOR CLAM RECIPE
Once cooked, Pacific razor clams can last up to 2 days. However, we typically eat them the day of and the day after at most.
Browse our many other amazing razor clam recipes to elevate your razor clam cooking this harvesting season!
HOW TO THAW FROZEN RAZOR CLAMS
In this razor clam recipe, you can use fresh or frozen razor clams. To thaw frozen razor clams, I place the frozen razor clams in the fridge overnight or the morning of to thaw. I have noticed that they thaw fairly quickly, taking just a few hours since they’re pretty thin.
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THE PERFECT TIDE RAZOR CLAM BURGER
Ingredients
- 4 razor clams neck and diggers
- 2 eggs
- ½ cup bread crumbs
- ¼ cup fresh parsley packed
- 2 cloves garlic
- 1 tsp fresh squeezed lemon juice
- ¼ medium yellow onion no need to chop
- ½ tsp cumin
- ½ tsp smoked paprika
- 1 tsp Johnny's seasoning salt
- pinch of cayenne pepper or to taste
- ¼ tsp black pepper
- 2 tbsp butter for frying
- ¼ cup panko optional, make it crispy by breading with panko
Instructions
- In a food processor, blend onion, parsley and garlic until finely chopped.
- Add razor clams, eggs, bread crumbs, lemon juice, spices, salt and pepper, and blend until Razor clams are chopped. Don't over blend.
- Form into 5 patties.
- To make crispy – pour panko in a shallow bowl. Dip the patties in the panko, coating the entire patty.
- In a saucepan set to medium-low, melt the butter. Once the saucepan is hot, cook the patties for about 2 minutes on each side and once the bottom is golden brown. I like to set a timer since seafood cooks fast.
- Enjoy warm. Serve on a bun with the Perfect Tide dipping Sauce and coleslaw.
Notes
- our Very Purple Coleslaw Recipe
- Hawaiian buns
- Your favorite Tartar Sauce