Fried & crispy
Crispy Clam Katsu
Japanese-style cutlet with tonkatsu sauce
- 20 min
- Easy
- Serves 2
Ingredients
- 8 large razor clams, butterflied flat
- 1 cup panko, flour, 1 egg
- Tonkatsu sauce (or ketchup + Worcestershire)
- Shredded cabbage
- Oil for shallow frying
Method
- Press the butterflied clams flat and dry.
- Standard breading: flour, egg, panko.
- Shallow-fry 60–90 seconds a side until golden.
- Slice into strips like a cutlet.
- Serve over shredded cabbage, sauce zigzagged on top.
Tip. Slicing after frying keeps the crust intact — use your sharpest knife.
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.