Razor Clams Oregon Style
Cook Time: 5 minutes
Prep Time: 15 minutes
Total Time: 20 minutes
Recipe Category: < 30 Minutes
Keywords: Easy, Quick, Seafood
Description
This delightful Razor Clams Oregon Style recipe was passed down through the pages of a newspaper, offering a simple yet sophisticated way to prepare razor clams. Crisp on the outside and tender on the inside, these clams are the perfect quick dish to impress guests or enjoy on a weeknight. Serve alongside tender asparagus tips, fluffy rice pilaf, and a chilled glass of Sauvignon Blanc for a refreshing, well-balanced meal. The combination of fresh lime juice, buttermilk, and crispy panko breadcrumbs creates a beautifully light breading that enhances the delicate flavor of the clams.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lime juice | 1/4 cup |
| Buttermilk | 4 tbsp |
| Panko breadcrumbs | 1/4 cup |
| Unsalted butter | 2 tbsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 351.9 kcal |
| Fat Content | 36.8 g |
| Saturated Fat Content | 16.9 g |
| Cholesterol Content | 70.9 mg |
| Sodium Content | 20 mg |
| Carbohydrate Content | 3.4 g |
| Fiber Content | 0.1 g |
| Sugar Content | 0.5 g |
| Protein Content | 4.1 g |
Instructions
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Prepare the Clams: Begin by drizzling the razor clams with fresh lime juice, ensuring each one is lightly coated. Next, dip each clam into buttermilk, allowing any excess to drip off before dredging them in the panko breadcrumbs for a crunchy exterior.
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Chill to Set the Breading: Place the breaded clams on a tray and refrigerate them for about 10 minutes. This helps the breadcrumbs adhere properly, ensuring a crispier result when frying.
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Heat the Pan: In a large pan (large enough to hold the clams without them touching), heat a combination of oil and unsalted butter over medium-high heat. Wait until the butter has melted and the mixture starts to foam, signaling it’s ready for frying.
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Cook the Clams: Season the breaded clams with salt and pepper to taste. Gently place them in the hot pan and sauté for about 1 minute on each side, or until the breading is golden and crispy. Be careful not to overcrowd the pan—cook in batches if needed.
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Drain and Serve: Once cooked, remove the clams from the pan and drain on a paper towel to remove excess oil. Serve immediately, pairing with asparagus tips and rice pilaf, and enjoy with a glass of Sauvignon Blanc for the perfect meal.
Serving Suggestion
This dish is best served immediately after cooking. Pair it with light sides such as crisp, sautéed asparagus or a fresh salad, and enjoy the refreshing contrast of flavors. A glass of Sauvignon Blanc complements the lightness of the dish perfectly, making it an ideal meal for a warm evening.
Enjoy this easy, flavorful seafood recipe and let it become a go-to for impressing guests or enjoying a quick weeknight dinner!
