Fried & crispy
Clam Croquettes
Creamy centers, golden shells — great for leftovers
- 45 min
- Hard
- Makes ~10
Ingredients
- 8 cooked razor clams, finely chopped
- 2 tbsp butter, 3 tbsp flour, 1 cup milk (a thick béchamel)
- 1 tsp Dijon, pinch nutmeg
- Flour, egg, panko for coating
- Oil for frying
Method
- Make a thick béchamel; stir in clams, Dijon and nutmeg. Chill 2 hours until firm.
- Scoop and roll into small logs.
- Coat: flour, egg, panko.
- Fry at 360°F for 2 minutes until deep gold.
- Rest a minute — the centers are molten.
Tip. The chill is not optional; warm filling bursts in the fryer.
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.