Fried Razor Clams Recipe

Recipesfull introduces to you: Seafood Recipes. (Fried Razor Clams Recipe). A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me!

Brief

Prep 20 mins

Cook: 1min

Additional: 4 mins

Total: 25 mins

Servings: 4

Yield: 4 servings

Fried Razor Clams Recipe

Ingredients

½ cup oil for frying

or as needed

1 (4 ounce) packet saltine crackers

finely crushed

½ teaspoon ground black pepper

¼ teaspoon ground cayenne pepper

¼ teaspoon paprika

¼ teaspoon garlic powder

2 eggs

beaten

4 large razor clams

cleaned and dried

Easy Garlic-Lemon Scallops

Appetizer and Snack

Directions

Step 1

Heat the oil in a large skillet over medium heat.

Step 2

In a bowl mix crushed crackers with black pepper cayenne pepper paprika and garlic powder. Place eggs in a separate bowl. Dip clams into eggs then into cracker mixture to evenly coat.

Step 3

Fry clams in the hot oil until golden brown. Do not over cook.

Nutritional Information

Fried Razor Clams Recipe

Servings Per Recipe:4

Calories: 215

% Daily Value *

Protein: 7.6g 15%

Carbohydrates: 25g 8%

Dietary Fiber: 1.2g 5%

Sugars: 0.5g

Fat: 9.2g 14%

Saturated Fat: 1.7g 9%

Cholesterol: 96.3mg 32%

Vitamin A Iu: 272.9IU 6%

Niacin Equivalents: 3.6mg 28%

Vitamin B6: 0.1mg 6%

Vitamin C: 1.4mg 2%

Folate: 60.8mcg 15%

Calcium: 42.6mg 4%

Iron: 3.9mg 22%

Magnesium: 12.4mg 4%

Potassium: 127.9mg 4%

Sodium: 405.3mg 16%

Thiamin: 0.2mg 22%

Calories From Fat: 83.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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