Fried Razor Clams (or Steamers)

Name: Fried Razor Clams (or Steamers)
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: new england
Ingredients: 1 cup plus 2 teaspoons salt; 20 razor clams or 32 soft-shell clams (steamers); 1/2 cup plus 2 tablespoons cornmeal; 2 quarts frying oil; 2 cups milk; 1/2 teaspoon cayenne; 1/2 cup flour

Recipe from Prune

Adapted by Gabrielle Hamilton

Total Time: 30 minutes, plus 1 hour soak
Rating: 4(18)
Comments: Read comments

Featured in: Eat, Memory; Line of Sight

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Ingredients

Yield:Serves 4

1cup plus 2 teaspoons salt
20razor clams or 32 soft-shell clams (steamers)
½cup plus 2 tablespoons cornmeal
2quarts frying oil
2cups milk
½teaspoon cayenne
½cup flour

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, dissolve 1 cup of salt in 3 quarts water. Add the clams. Sprinkle 2 tablespoons cornmeal over water. Soak for at least 1 hour.
Step 2
Rinse the clams thoroughly, then shuck and clean them. (For help, go to www.razorclams.com.) Slice the clams into 1-inch pieces. (For steamers, pierce the bellies to prevent them from popping when fried.)
Step 3
In a deep pan, heat oil to 360 degrees. Strain the reserved clam juice, then combine with the milk and cayenne. Add the clams to this mixture.
Step 4
In a bowl combine the flour, remaining cornmeal and 2 teaspoons salt. Dredge clams in the flour. Shake off excess flour and deep-fry for about 1 minute. As soon as the sound of the frying quickly lowers, remove the clams to a paper-towel-lined plate. Season with salt. Serve with tartar sauce.