Fried Razor Clams (or Steamers)


  • 1 cup plus 2 teaspoons salt
  • 20 razor clams or 32 soft-shell clams (steamers)
  • ½ cup plus 2 tablespoons cornmeal
  • 2 quarts frying oil
  • 2 cups milk
  • ½ teaspoon cayenne
  • ½ cup flour
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      612 calories; 42 grams fat; 5 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 11 grams polyunsaturated fat; 39 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 17 grams protein; 33 milligrams cholesterol; 5092 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 4


  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.
  2. Rinse the clams thoroughly, then shuck and clean them. (For help, go to Slice the clams into 1-inch pieces. (For steamers, pierce the bellies to prevent them from popping when fried.)
  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.
  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.

30 minutes, plus 1 hour soak

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