Crispy Fried Razor Clam Recipe

These crispy fried razor clams are everything you love about classic seafood comfort food, but lighter, crunchier, and absolutely irresistible. With a perfectly crispy outside and a juicy and tender clam on the inside. All with more "good for you" ingredients that won't slow you down! Enjoy them with this 4 ingredient tartar sauce!

Course Appetizer, Main Course

Cuisine Pacific Coast, Pacific Northwest, Seafood

Keyword fried pacific razor clam, Fried Razor Clam recipe, Pacific razor clam recipes

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 730kcal

Equipment

1 deep skillet you can also use a large pot that isn't too tall.

Ingredients

For The Clams

6 whole razor clams digger and neck
1 tablespoon salt
1-2 cups flavorless oil for frying I used avocado oil for no inflammation
wooden skewers
½ cup rice flour

For The Batter

1 cup + 2 tablespoons of rice flour
1 cup of beer anything but dark beer
1 tablespoon baking powder
1 sprinkle salt and pepper

Instructions

Prepare The Clams

Pat the clams dry and cut the necks and diggers in half down the center. If the clams were large in size, make another cut between the neck and the zipper.
Skewer 3 or 4 clam pieces per stick, placing them in a zippered (back and forth, like a swirl) pattern.
Once all the clams are skewered, sprinkle them with a good helping of salt and place them in the fridge to keep cool.
In a large, deep skillet or large pot, heat about 3 inches of oil over medium-high heat until it reaches 375°F.
Pour the 1⁄2 cup of rice flour in a large plate and set aside.

Battering The Clams

Mix the rice flour, beer, baking powder, salt and pepper until combined in a loaf pan, 8x8 square baking dish, or similar-shaped dish for the skewers to fit well.
Working in batches, roll each skewer in the rice flour, then immediately dredge in the batter until the clams are completely covered.

Frying The Clams

Fry one or two sticks at a time for roughly 1 to 2 minutes or until they’re golden brown. They must be flipped every 20-30 seconds to ensure all sides are cooking evenly.
Allow to cool on a paper towel-lined plate or a cookie rack. Enjoy warm with homemade tartar sauce.

Notes

you can use just the diggers if you prefer them. Use 12 clams at that point and reserve just the diggers for this recipe. Use the clam necks in this clam chowder or jalapeno poppers!
keep the clams cold to avoid overcooking.
comment below and let me know how you liked it!

Nutrition