I tried this recipe I found on the WDFW website and I will be hard pressed to ever eat fried/battered clams again.

Pacific Razor Clams with Lemongrass

4 large Northwest razor clams

Pacific Rim Herb Paste
1 tablespoon finely minced fresh ginger
1 tablespoon finely minced fresh garlic
1 small stalk fresh lemongrass, end cut off, trimmed and finely minced
1/2 teaspoon chili paste (sambal olek)
2 teaspoons canola oil
1/4 teaspoon kosher salt

2 teaspoons canola oil
3 green onions, trimmed and cut into 1-inch pieces
1/2 small red bell pepper, cut into thin strips
1/2 teaspoon Asian fish sauce
1/4 cup light coconut milk (or use regular)

Garnish: 5–6 large cilantro sprigs, coarsely chopped; 1 lime, quartered, or 2 tiny Key limes, halved

Preparation:
Clean the clams and separate the belly from the neck part of the clam. Cut the neck part into bias strips.

Make the herb paste: Combine the ginger, garlic, lemongrass, chili paste, oil and salt together in a small bowl. If you have a food processor, then give it a quick pulse to combine. Toss with the clams.

Heat 2 teaspoons oil in a large non-stick pan over medium-high/high heat. Cook the belly part of the clam for 1 minute, turning as needed. Then add the remaining clam strips, green onions and bell pepper and sauté for about 1 minute more, moving ingredients around the pan as they cook. Add fish sauce and coconut milk and cook about 1/2 – 1 minute until heated through. Sprinkle with cilantro, and serve with limes for squeezing. Serve immediately.

*I followed these instructions to the T and couldn't have been more pleased. I will note. Where it says cook the belly for 1 minute be sure to watch your heat and turn when cooked on one side quickly. I cooked with the added sauce a little longer than recommended and will cook less next time. You don't want them over done.