Fried Razor Clams (or Steamers)

1. 1

   In a large bowl, dissolve 1 cup of salt in 3 quarts water.

2. 2

   Add the clams.

3. 3

   Sprinkle 2 tablespoons cornmeal over water.

4. 4

   Soak for at least 1 hour.

5. 5

   Rinse the clams thoroughly, then shuck and clean them.

6. 6

   (For help, go to www.razorclams.com.)

7. 7

   Slice the clams into 1-inch pieces.

8. 8

   (For steamers, pierce the bellies to prevent them from popping when fried.)

9. 9

   In a deep pan, heat oil to 360 degrees.

10. 10

    Strain the reserved clam juice, then combine with the milk and cayenne.

11. 11

    Add the clams to this mixture.

12. 12

    In a bowl combine the flour, remaining cornmeal and 2 teaspoons salt.

13. 13

    Dredge clams in the flour.

14. 14

    Shake off excess flour and deep-fry for about 1 minute.

15. 15

    As soon as the sound of the frying quickly lowers, remove the clams to a paper-towel-lined plate.

16. 16

    Season with salt.

17. 17

    Serve with tartar sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.