Fried Razor Clam Po’Boy with Kimchi Remoulade

If you’re looking for a new and exciting way to enjoy freshly harvested razor clams, look no further than this Fried Razor Clam Po’Boy with Kimchi Remoulade. This dish is the perfect blend of spicy, sweet, and savory flavors, and it’s sure to please everyone at your next beach picnic or seaside potluck.

Razor clams are named for the sharp edges on the sides of their shells and are best caught at low tide. Pacific Razor clams can be found from Alaska down the coast to California. These bivalves are meatier and have a slightly more “seafood flavor” than their Atlantic cousins.

Digging for razor clams is most successful at low tide. Look for “shows,” or a dimple in the sand, on the beach where the clam extends its neck toward the surface. Once you find a spot, dig quickly, as razor clams are known as fast diggers and can easily escape your efforts.

Where to Dig for Razor Clams on the West Coast

• California // Razor Clams can be found in California all the way south to Pismo Beach. However, for your best chances, try the beaches in Humbolt County, around Crescent City, in Northern California.
  
• Oregon // Nearly all Razor Clams found in Oregon are harvested along the 18-mile stretch of Clatsop Beach. The sandy beaches there provide a habitat perfect for a dense razor clam population.
  
• Washington // My favorite spot to search for razor clams in Washington is just north of the Columbia River Gorge in an area called Long Beach near Cape Disappointment State Park. Note clamming is only legal there a few weeks a year, so check local websites to plan your trip well in advance.

There are several different ways to prepare razor clams ranging from ceviches to chowders to breaded with chips. In this recipe, we are making a po’boy with a bit of a twist!

For those of you who have never had one, po’boys are a traditional New Orleans sandwich served on bread that has a crispy crust and a fluffy, soft center. Typically, these sandwiches feature fried seafood and a spicy remoulade sauce.

I’m giving my po’boy a personal Pacific Northwest spin by using crispy, fried razor clams as my protein and adding kimchi made with a crunchy Washington apple for the remoulade sauce. The kimchi in the remoulade sauce gives it a little bit of funk along with the heat, and the apple adds a bit of sweetness and crunch.

Fried Razor Clam Po’Boy with Kimchi Remoulade FAQs

• What type of bread is best for this Fried Razor Clam Po’Boy?
  You will want a soft French baguette or a hearty sandwich roll. In Bend, I love to use the hoagie rolls from The Sparrow Bakery for this tasty sandwich.
  
• Can you use other seafood for this recipe?
  Yes! Substitute with another type of seafood like oysters, calamari (squid), or shrimp.
  
• I do not live near the coast. Where can I purchase razor clams?
  Many high-end and specialty markets carry razor clams in their freezer section. And if you can’t source them locally, you can order them online from Pike Place Fish Market. Use your time on the way to camp to defrost!
  
• What is kimchi?
  Kimichi is a traditional Korean dish of fermented cabbage seasoned with a spicy chili paste known as Gojuchang. There are many recipes online to make your own, but if you are short on time, you can purchase this at most grocery stores in the produce section by the tofu.

Now while this all may seem a bit exotic, honestly, this is easy to make! And if you love this recipe for Fried Razor Clam Po’Boy with Kimchi Remoulade, check out some of my other tasty recipes featuring Pacific Northwest seafood, including Sesame Seared Sea Scallops with Black Ramen and Spot Prawn Tacos with Wild Strawberry Hot Sauce.

4.80 from 5 votes

Razor Clam Po’Boy with Apple and Kimchi Remoulade

Servings 4 people

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinating Time 30 minutes mins

Total Time 1 hour hr

Equipment

• Dutch Oven

Ingredients

For the Remoulade…

• 1/2 cup mayonaise
• 4 tbsp kimchi homemade or store-bought, chopped
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tsp dried mustard

For the Clams…

• 1 lb razor clams
• 1 cup buttermilk
• 1 cup panko
• 2 tbsp seasoning salt such as Momofuku Spicy Seasoned Salt
• neutral oil for frying

For the Sandwich…

• 4 sandwich rolls
• 1/2 English cucumber thinly sliced
• 1/2 Granny Smith apple halved and then thinly sliced

Instructions

For the Remoulade…

• In a small bowl, combine ingredients for the remoulade and stir well. Chill until ready to assemble the sandwiches.

For the Clams…

• Pat clams dry with paper towel. Soak in buttermilk for 30 minutes.
• In a Dutch Oven or heavy bottom pan, heat 2 inches of oil to approximately 375 degrees.
• Mix together panko and seasoning salt. Dredge clams in panko mixture. Working in batches fry for approximately 30-45 seconds a clam.
• Place cooked clams on a towel-lined plate to drain excess oil.

For the Sandwich…

• Cut each sandwich roll in half. Lay slices of cucumber and apple on the bottom half. Top with a generous portion of clams. Spread remoulade on roll tops and enjoy.

Notes

Momofuku Spicy Seasoned Salt is available online at https://shop.momofuku.com/pages/collections.

Course: Main Course

Cuisine: Asian, Fusion, Seafood

Keyword: Camp Stove, Fish, On the Go

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.