Source: allrecipes.com
By: SALMONSNAGGER 

Ingredients:
1/2 cup oil for frying, or as needed
1 (4 ounce) packet saltine crackers, finely crushed
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
2 eggs, beaten
4 large razor clams, cleaned and dried

Prep Time: 20 mins
Cook Time: 1 min
Total Time: 25 mins

Directions:
1. Heat the oil in a large skillet over medium heat.
2. In a bowl, mix crushed crackers with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat.
3. Fry clams in the hot oil until golden brown. Do not over cook.

Servings: 4

Source: Food.com
By Martini Guy

Ingredients:
1/4 cup lime juice (2 large limes)
4 razor clams
buttermilk, for dipping
panko, for breading
2 tablespoons peanut oil
1/4 cup unsalted butter (1/2 stick)
salt and pepper

Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins

Directions:
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.

Servings: 2

Source: Adapted from Food.com
By Uncle Dobo

Ingredients:
1 cup olive oil
3 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon celery salt
1/2-1 teaspoon agave syrup, to taste
1 teaspoon seasoning salt
2 cups cleaned and chopped razor clams
1/4 cup clam liquid
1/2 teaspoon paprika

Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins

Directions:
1. Preheat oven to 325 degrees F.
2. In a bowl combine all the ingredients except for the paprika and stir well.
3. Pour mixture info a shallow pan and sprinkle with paprika.
4. Bake at 325 degrees F for 90 minutes.
5. Serve immediately or cover and store in refrigerator until serving.
6. Note: you can substitute other kinds of clam meat if you don't have razor clams. Also, frozen clam meat is easier to chop than thawed, and frozen meat works just fine for this dish.

Servings: 4-6

Source: Food.com
By Ice Cool Kitty

Ingredients:
1/4 cup peanut oil
1 large shallot, sliced thin
kosher salt
4 garlic cloves, sliced thin
24 razor clams (1/1/2 to 2 lbs) or 24 littleneck clams, rinsed and scrubbed (1/1/2 to 2 lbs)
3/4 cup dry white wine
2 tablespoons sesame oil
4 limes
2 tablespoons honey
1 1/2 tablespoons sriracha sauce, more to taste
1 tablespoon sesame seed
fresh ground black pepper
2 green onions, sliced thin
crusty bread, for serving

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins

Directions:
1. In a small saucepan, heat oil over medium-high heat; cook shallots until lightly browned.
2. Drain on paper toweling and season with salt.
3. Strain oil into a large saute pan or skillet and cook garlic, over medium heat, about 30 seconds, then add clams and wine; after a minute, turn clams.
4. Cover pan and let steam until clams open, about 5 minutes; transfer clams to soup plates, draining juices back into pan.
5. Whisk sesame oil, lime juice, hone, sriracha, and sesame seeds into pan; season with salt and pepper.
6. Adjust sriracha, as desired, and bring to a simmer; pour over clams, then garnish with green onions and fried shallots.
7. Serve with crusty bread.

Servings: 3-6

Source: Food.com
By Ice Cool Kitty

Ingredients:
1 lb razor clams or 1 lb littleneck clams
1 pink grapefruit, peeled and segmented juices reserved
1 teaspoon pink peppercorns
12 fresh mint leaves, slivered
1 tablespoon extra virgin olive oil
kosher salt
tortilla chips, for serving (round)

Prep Time: 3 hrs
Cook Time: 0 mins
Total Time: 3 hrs

Directions:
1. Gently pry clam shells open and cut out meat; dice meat into 1/2 inch pieces, discarding any dark, gritty parts and the dark, hard siphon, and place diced meat into a bowl.
2. Dice grapefruit and add to bowl along with any reserved juice, the pink peppercorns, mint, and olive oil; stir to combine.
3. Cover, and refrigerate 3 hours.
4. After marinating, season the clam mixture with salt to taste.
5. Serve with tortilla chips or drain well and serve piled on individual chips like a canape.

Servings: 4

Source: Food.com
By love4culinary

Ingredients:
1 tablespoon extra virgin olive oil
4 cloves garlic, chopped
1/2 cup basil, chopped
1/4 cup white wine
1 cup vegetable broth
2 tablespoons unsalted butter
4 lbs fresh clams or 4 lbs mussels
fresh ground black pepper, to taste
fresh basil, enough to garnish

Prep Time: 10 mins
Cook Time: 13 mins
Total Time: 23 mins

Directions:
1. In a large stockpot, heat your oil very hot.
2. Add the garlic and saute quickly for 1 minute.
3. Add chopped basil, wine, broth, butter and bring to a boil.
4. Then add clams or mussels, cover with a lid, and cook for 4 to 5 minutes.
5. Remove lid, and stir well.
6. Replace lid and continue cooking til open.
7. With slotted spoon, remove clams/mussels and distribute them into 4 pasta bowls.
8. Season broth with salt and pepper, and pour hot broth over clams/mussels.
9. Garnish with fresh basil and serve warm.

Servings: 4