Fried & crispy
Nashville Hot Clams
Cayenne-oil brushed, sweet-hot and crunchy
- 25 min
- Medium
- Serves 2–3
Ingredients
- 10 razor clams, fried per the classic recipe
- 1/3 cup frying oil (hot, from the pan)
- 2 tbsp cayenne, 1 tbsp brown sugar
- 1 tsp garlic powder, 1 tsp smoked paprika
- White bread + pickles to serve
Method
- Fry the clams as in Classic Fried Razor Clams.
- Whisk the spices and sugar into the hot oil.
- Brush (don’t drench) each clam with the hot oil.
- Stack on white bread, pickles on top.
- Serve with something cold to drink.
Tip. Start with half the cayenne your instincts say — you can always brush twice.
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.