Fried Razor Clams (or Steamers)

• 1 cup plus 2 teaspoons salt
• 20 razor clams or 32 soft-shell clams (steamers)
• 1/2 cup plus 2 tablespoons cornmeal
• 2 quarts frying oil
• 2 cups milk
• 1/2 teaspoon cayenne
• 1/2 cup flour

1. In a large bowl, dissolve 1 cup of salt in 3 quarts water.
2. Add the clams.
3. Sprinkle 2 tablespoons cornmeal over water.
4. Soak for at least 1 hour.
5. Rinse the clams thoroughly, then shuck and clean them.
6. (For help, go to www.razorclams.com.)
7. Slice the clams into 1-inch pieces.
8. (For steamers, pierce the bellies to prevent them from popping when fried.)
9. In a deep pan, heat oil to 360 degrees.
10. Strain the reserved clam juice, then combine with the milk and cayenne.
11. Add the clams to this mixture.
12. In a bowl combine the flour, remaining cornmeal and 2 teaspoons salt.
13. Dredge clams in the flour.
14. Shake off excess flour and deep-fry for about 1 minute.
15. As soon as the sound of the frying quickly lowers, remove the clams to a paper-towel-lined plate.
16. Season with salt.
17. Serve with tartar sauce.

salt, razor clams, cornmeal, frying oil, milk, cayenne, flour

Taken from cooking.nytimes.com/recipes/9390 (may not work)