Pan-Fried Razor Clams with Lemon Herb Butter

Digging razor clams on the long sandy beaches of the Washington and Oregon coasts is a beloved Pacific Northwest ritual. Locals head out at low tide with their clam guns, and the reward is one of the ocean's sweetest, most delicate bivalves. Pan-fried golden in butter with garlic and herbs, razor clams need very little embellishment.

Serves: 4

Ingredients

• 12 razor clams, cleaned and opened flat (about 700g / 1.5 lb meat)
• 120g (1 cup) all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp fine sea salt
• 1/2 tsp black pepper
• 2 large eggs, beaten
• 60ml (1/4 cup) whole milk
• 60g (4 tbsp) unsalted butter, divided
• 2 tbsp (30ml) olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 large lemon
• 3 tbsp fresh flat-leaf parsley, finely chopped
• 1 tbsp fresh tarragon, finely chopped
• Crusty sourdough bread, to serve

Instructions

1. Pat razor clam meat thoroughly dry with paper towels. If the clams are very large, score them lightly with a knife to prevent curling during cooking.
2. Mix flour, garlic powder, smoked paprika, salt, and pepper in a shallow dish. In a second dish, whisk eggs and milk together.
3. Dredge each clam in seasoned flour, shake off excess, dip in egg wash, then dredge in flour again for a light double coat.
4. Heat 30g (2 tbsp) butter and the olive oil in a large cast-iron skillet over medium-high heat until the butter foams and begins to brown.
5. Working in batches, fry clams 60-90 seconds per side until golden brown and just cooked through — overcooking makes them rubbery. Transfer to a wire rack.
6. Reduce heat to medium. Add remaining 30g butter and garlic to the skillet; cook 30 seconds until fragrant. Add lemon juice and zest, swirling the pan. Stir in parsley and tarragon.
7. Pour herb butter over the clams and serve immediately with crusty sourdough to soak up the pan sauce.

Cook's Notes: The single biggest razor clam mistake is overcooking — 60-90 seconds per side is genuinely sufficient. If your clams were frozen (common outside of digging season), thaw overnight in the refrigerator and pat extremely dry before coating.