“One large frying pan. Twenty cleaned razor clams. Peanut oil. Flour. Saltines. Eggs. Milk.” So begins Eat and Get Gas, in 1972, with a recipe for Grandma’s Fried Razor Clams. This is ironic ...

The corn for this dish can be served hot, warm or at room temperature, but the clams should be served straight out of the fryer. I love the contrast between the crunchy, sweet corn, the delicate ...