Beer-battered Razor Clams


Among the world's sweetest, most flavorful clams, razors shine in just about any preparation, and deep-frying in beer batter remains a Northwest tradition. Add zing with spices and lemon zest—and make sure to use a simple lager, since more complex microbrews can overwhelm the flavor. Unlike littleneck clams or mussels, razors require quite a bit of cleaning, but it's worth it. Langdon Cook, blogger and author of Fat of the Land, serves them with sweet potato fries, cole slaw, and cold beer.

What you will need

Vegetable oil for frying

1 large egg

1 1/2 cups flour

Zest of 1 lemon

1/2 teaspoon paprika

1/2 teaspoon cayenne

About 1 tsp. salt

1/2 teaspoon pepper

1 bottle (12 oz.) lager beer such as Rainier or Heineken, at room temperature

3 pounds razor clams in the shell*, cleaned; or use 1 1/2 lbs. cleaned razor clam meat or other clam meat, or calamari tubes (cut into rings) and tentacles

Lemon wedges


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