Fried & crispy
Salt & Pepper Clams
Wok-crisp, chili-flecked, dangerously snackable
- 20 min
- Medium
- Serves 2–3
Ingredients
- 10 razor clams, bite-size pieces
- 1/2 cup cornstarch
- 1 jalapeño or fresno chili, sliced
- 3 cloves garlic, sliced
- 2 green onions, cut in lengths
- Salt + white pepper mix, oil
Method
- Toss the clam pieces in cornstarch; shake off excess.
- Fry in hot oil 60–75 seconds until crisp; drain, reserve 1 tbsp oil.
- Stir-fry garlic, chili and green onion in that oil 30 seconds.
- Return clams, shower with the salt–white pepper mix, toss twice.
- Straight to the table.
Tip. White pepper is the signature here — do not swap in black.
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.