Fried & crispy
Cornmeal-Crusted Clams
Southern crunch meets the Northwest
- 15 min
- Easy
- Serves 2–3
Ingredients
- 12 cleaned razor clams
- 3/4 cup fine cornmeal, 1/4 cup flour
- 1/2 cup buttermilk
- 1 tsp Old Bay or Cajun seasoning
- Oil for frying
- Hot sauce
Method
- Soak clams in buttermilk 10 minutes.
- Mix cornmeal, flour and seasoning.
- Lift clams from the buttermilk, dredge in the cornmeal mix.
- Fry in hot oil 60–90 seconds a side until crisp and deep gold.
- Serve with hot sauce and a squeeze of lemon.
Tip. Fine cornmeal, not coarse polenta — coarse burns before the clam cooks.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.