Instructions: Chef de cuisine Adam Sappington says the secret is buttermilk. The razor clams are marinated in buttermilk to tenderize them before cooking. Sappington and Wildwood owner and executive chef Cory Schreiber were happy to share the secret of these tender morsels.

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. Portland Oregonian

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.