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Whisk Together The Eggs And Milk In A Bowl Until Evenly Blended. Mix In The Zucchini, Razor Clams, Onion, And Garlic; Set Aside. Stir Together The Bread Crumbs, Flour, Parsley, Salt, And Pepper In A Separate Large Bowl. Pour The Egg And Vegetable Mixture Into The Flour Mixture And Stir Until Well Combined. Heat Oil And Butter In A Large, Deep Skillet Over Medium-High Heat. Drop Fritter Batter By Spoonfuls Into The Skillet In Batches Of 4. Cook Until Golden Brown On The Bottom; Flip And Cook Until The Other Side Is Golden Brown. Drain The Fritters On A Paper Towel-Lined Plate.
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