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Wildwood Restaurant's Razor Clams

Source of Recipe


Chef Adam Sappington, Wildwood Restaurant (Portland, OR)






List of Ingredients



• 6 razor clams
  
• Meat tenderizer
  
• 2 cups buttermilk
  
• 1 tsp kosher salt
  
• 1/2 tsp 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
  
• Tartar sauce
  






Instructions



1. Sprinkle the neck of the razor clams with meat tenderizer and pound with a meat mallet 4 or 5 times.
   
   
2. In a flat dish, stir together the buttermilk, salt and pepper. Lay the clams in the buttermilk and refrigerate for several hours.
   
   
3. 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.
   
   
4. Preheat the oil in a deep pot or wok to 375� F.
   
   
5. 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 two before adding more clams. Serve hot, with tartar sauce.
   
   Makes 3 appetizer servings,
   or 2 main-course servings.