Razor Clams Oregon Style

Total Time
Prep 15 mins
Cook 5 mins

I found this recipe in the newspaper several years ago. Serve with asparagus tips, rice pilaf, a glass of sauvignon blanc and a smile. Enjoy!

Ingredients Nutrition


  1. Drizzle lime juice on clams, dip in buttermilk, dredge in Panko.
  2. Refrigerate about 10 minute to set breading.
  3. In a pan large enough to hold clams without them touching, heat oil and butter on medium-high until foaming stops.
  4. Salt and pepper clams to taste and saute until golden, about 1 minute on each side.
  5. Drain.
Most Helpful

5 5

We love this dish! My husband will go digging and bring home fresh clams. We use Chicken and Biscuits Crackers instead of Panko for breading. And we serve them on a bed of dressed arugula and/or watercress. Wonderful meal! The kids even like it (without the "leaves").

5 5

My brother went clamming this morning, and we had to find a few ways to use them all up...this recipe worked out perfectly! I left the clams in the lime juice for a couple of minutes before dunking them in the buttermilk, and this really brought out an extra tangy flavor in the end. It was a great mix with the very light panko coating. Thank you!

5 5

Buttermilk and panko are the secrets. Very good. Here in Washington I've always used Progresso bread crumbs which are good also.