WILDWOOD RESTAURANTS RAZOR CLAMS
An exceptionally meaty shellfish with a wonderful coating.
Makes 3 appetizer servings or 2 main-course servings
6 razor clams
2 cups buttermilk (this is the secret for lovely, tender razor clams)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
1/2 cup fresh toasted bread crumbs
1/2 cup uncooked polenta (corn grits)
1/2 cup cornmeal
Vegetable oil for deep-frying
Sprinkle the neck of the razor clams with meat tenderizer and pound with a meat mallet 4 or 5 times.
In a flat dish, stir together the buttermilk, salt and pepper. Lay the clams in the buttermilk and refrigerate for several hours.
In a flat dish, stir together the flour, bread crumbs, polenta and cornmeal.
Lift the clams out of the buttermilk and let excess milk drain off.
Dredge the clams in the flour mixture and lay on a wire rack to dry for a few minutes.
Preheat the oil in a deep pot or wok to 375 degrees F. When the oil is hot, fry the clams, 2 at a time, for 1 minute. Lift from the hot oil with a slotted spoon and drain on paper towels. Let oil reheat for a minute or 2 before adding more clams.
Serve hot with tartar sauce.