Fried & crispy
Parmesan-Crusted Clams
Savory crust, no breadcrumbs needed
- 15 min
- Easy
- Serves 2
Ingredients
- 8 cleaned razor clams
- 3/4 cup finely grated parmesan
- 1/4 cup flour, 1 egg
- Black pepper, lemon
- Butter for the pan
Method
- Mix parmesan with a heavy grind of pepper.
- Flour the clams, dip in egg, press into the parmesan.
- Melt butter over medium (not high — parmesan burns fast).
- Cook about 75 seconds per side until the crust is deep gold and lacy.
- Finish with lemon; serve immediately.
Tip. Grate the cheese fine like sand — coarse shreds fall off in the pan.
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.