Fried & crispy
Beer-Battered Razor Clams
Pub-style, shatter-crisp shell
- 25 min
- Medium
- Serves 3–4
Ingredients
- 12 cleaned razor clams
- 1 cup flour + extra for dusting
- 1 cup cold lager
- 1 tsp baking powder
- 1/2 tsp salt
- Oil for deep frying
- Malt vinegar or lemon
Method
- Heat 2 inches of oil to 365°F.
- Whisk flour, baking powder and salt; stir in cold beer until just combined — lumps are fine.
- Dust clams in flour, then drag through the batter.
- Fry 90 seconds to 2 minutes, turning once, until puffed and golden.
- Drain on a rack, not paper — keeps the shell crisp. Salt and serve.
Tip. Cold beer + hot oil is the whole game. Batter made ahead goes flat.
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.