Local chef offers clam recipes: Pacific Fried Razor Clams, Italian Razor Clams

Folks drive hours to dig for razor clams at Long Beach. For Michael Lalewicz, the razor clams are a short stroll beyond his front yard. He's also a chef.

Razor clams? Yeah, he's had a few.

Lalewicz lives in Ocean Park, near the peninsula's northern end, not far from some of the best clam-digging spots. His wife, Nancy, often digs clams and the couple cooks them up at home when they aren't working in their restaurant, The Depot, in Seaview -- one of the best restaurants on the peninsula.

At our request, he shared these recipes.

PACIFIC FRIED RAZOR CLAMS

Locals like to coat their clams with crackers and fry them. Michael Lalewicz prefers Ritz crackers for a more buttery and salty finish. Here is his take.

4 medium-to-large cleaned, fresh razor clams

Seasoned flour (1 cup all-purpose flour, 1 teaspoon sea salt, ¼ teaspoon cayenne pepper, 1 teaspoon sweet paprika)

Egg wash (2 beaten eggs, 1 tablespoon water)

2 cups crushed panko breadcrumbs or finely crushed Ritz crackers

4 tablespoons butter

1 lemon, cut into wedges

Dredge razor clams in seasoned flour, then in egg wash, then in panko or Ritz crumbs. In medium-size heated frying pan, melt butter. Add clams and fry for two to three minutes per side or until golden brown. Serve with lemon wedges.

ITALIAN RAZOR CLAMS

Lalewicz's favorite razor-clam recipe. A much more herbaceous and flavorful dish.

2 tablespoons butter

2 tablespoons light olive oil

4 medium-to-large cleaned, fresh razor clams

Seasoned flour (see above recipe)

1 tablespoon chopped garlic

1 tablespoon capers

Juice of ½ lemon

3 tablespoons dry white wine

salt and pepper

2 tablespoons fresh, chopped parsley

Place sauté pan on medium heat. Add olive oil and one tablespoon of butter. Dredge clams in seasoned flour. Cook 2 minutes. Turn and cook until golden brown, another 2 minutes. Add garlic, capers, lemon juice, wine, parsley and a dash of salt and pepper. Cook on high heat until liquid is reduced. Remove from heat. Melt one tablespoon of butter in pan and swirl until melted to finish golden brown. Serve immediately.

Note: Clean and gut razor clams, removing the intestines, preferably within an hour or two of digging. A few locals shop will do it for you.