Tacos & hand food
Baja Fried Clam Tacos
Crispy clam, crunchy slaw, warm tortilla
- 30 min
- Easy
- Makes 8 tacos
Ingredients
- 10 razor clams, fried crispy (beer batter or panko)
- 8 corn tortillas, warmed
- 2 cups shredded cabbage + lime + pinch of salt
- Crema: 1/2 cup sour cream, 1 chipotle, lime
- Cilantro, pickled onions, hot sauce
Method
- Toss the cabbage with lime and salt; blitz the crema.
- Fry the clams last so they hit the tortilla hot.
- Warm tortillas over a flame until spotted.
- Build: crema, cabbage, clam, cilantro, pickled onion.
- Two hands, no plate needed.
Tip. Double tortillas if they’re thin — a taco should never fail structurally.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.