By Marcus Weiner
Razor clams are a delicious mollusk that can be found up and down the West Coast. We’ve been harvesting razors and enjoying a wide range of preparations. Chuck’s Classic Clam Roll is fast to make and easy to feed to your kids. And if they like eating clams, then get them involved in digging and cooking them, and not only will you enjoy a meal together, but you’ll have a fun hobby for the whole family.
Recipe makes one Clam Roll
1 hoagie roll
2 pieces romaine lettuce
3 large razor clams
3 tbsp clam dredge (I use Louisiana Fish Fry Products New Orleans Fish Fry in the yellow package)
32 ounces peanut oil
3 tbsp tartar sauce
Slice the clams into strips. I aim for 1/2” x 2”. Place the strips in a large Ziploc bag with the clam dredge and shake bag for about 10 seconds until the clams are completely coated. Remove clams, and lay them flat on a baking sheet. Place in refrigerator for an hour to allow the coating to set.
Heat peanut oil to just shy of smoking. I use a Camp Chef Pro 90x stove and cook the clams outside. Fried food, and especially fried seafood, can leave lingering odors, so cook outside if possible. I use the same 3-quart nonstick pot for frying seafood and have dedicated it to just that purpose.
Split the clams into four batches. Fry each batch for about 15 seconds; you are looking for a golden brown, crispy coating, paying heed to the fact that the longer they cook, the tougher they become. Place on paper towels to soak up excess oil.
Slather 1½ tablespoons of tartar sauce on each side of the hoagie roll. Rip each romaine-lettuce leaf in half and place on each side of the bun. Pile clam strips on the bun. Serve with coleslaw, pasta salad, potato salad or soup. We paired it with corn chowder, also a family favorite.
6 slices bacon
1 yellow onion, coarsely chopped
4 cloves garlic, minced
20 oz corn
1 c half and half
24 oz chicken stock
1/8 tsp cayenne pepper
1/8 tsp paprika
1 tsp salt
6 green onions
Cook bacon in large pan. Remove from pan and add 2 tbsp bacon grease to a 6-quart Dutch Oven or similar size pot. Sauté onions in grease for about five minutes. Add garlic and cook for two more minutes. Add paprika and cayenne and cook for one more minute.
Add corn, half and half, and chicken broth. Bring to a boil. Reduce to simmer and cook for 15 minutes. Remove half of the batch and blend the remaining batch until mostly smooth using a stick blender. Add the reserved portion back into the soup. Add the salt.
To serve, place soup in a bowl, add one tablespoon of chopped bacon and one tablespoon of green onion.
Looking for more delicious seafood recipes? Check out all of Fish Alaska’s recipes here.