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Crispy on the outside, tender on the inside, these fritters are packed with sweet, briny razor clams. A beloved classic from the Pacific Northwest coast, perfect as an appetizer or a light meal with a squeeze of fresh lemon.
Prepare the Fritter Batter
Shallow Fry the Fritters
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Crispy on the outside, tender on the inside, these fritters are packed with sweet, briny razor clams. A beloved classic from the Pacific Northwest coast, perfect as an appetizer or a light meal with a squeeze of fresh lemon.
This pacific_northwest recipe takes 30 minutes to prepare and yields 4 servings. At 275.73 calories per serving with 16.73g of protein, it's a beginner-friendly recipe perfect for appetizer or lunch or snack.
Serve and Enjoy
Add 1/4 teaspoon of cayenne pepper or a finely minced jalapeño to the batter for a spicy kick.
Incorporate other fresh herbs like dill or chives along with the parsley for a more complex flavor profile.
Fold in 1/4 cup of fresh or frozen (and thawed) corn kernels or finely diced bell pepper for added sweetness and texture.
Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend for a gluten-free version.
Razor clams are an excellent source of high-quality, lean protein, which is essential for muscle repair, immune function, and overall body maintenance.
These clams are packed with iron, a vital mineral for producing red blood cells and preventing anemia, which can cause fatigue and weakness.
Razor clams contain beneficial omega-3 fatty acids, which are known to support heart health and reduce inflammation throughout the body.
Vitamin B12 is crucial for nerve function and the formation of DNA and red blood cells. Razor clams are a significant natural source of this important nutrient.
While razor clams themselves are a healthy source of lean protein, iron, and omega-3s, these fritters are shallow-fried, which adds fat and calories. They are best enjoyed in moderation as a treat or appetizer.
A typical serving of four fritters contains approximately 280-350 calories, depending on the exact size and amount of oil absorbed during frying.
Yes, both work well. If using frozen clams, ensure they are fully thawed and patted very dry. If using canned clams, drain them thoroughly and pat dry before chopping and adding to the batter.
A simple squeeze of lemon is classic. They are also excellent with tartar sauce, cocktail sauce, a garlic or chipotle aioli, or a remoulade sauce.
The key is to maintain the correct oil temperature (350-375°F / 175-190°C). If the oil is too cool, the fritters will absorb it instead of crisping up. Also, don't overcrowd the pan and drain them on a wire rack, not paper towels.
You can make the batter up to 2 hours ahead and store it covered in the refrigerator. However, for the lightest, crispiest results, it's best to fry it soon after mixing as the baking powder will start to lose its potency over time.