Does anyone know how they remove the thick black neck skin from raw soft shell clams to prepare them for frying??
The skin is easily peeled when softshell clams are steamed, but when they are raw.... I have tried sharp knives - even a razor blade but I end up with a mess.
I have asked countless fish market and clam shack owners but none seem to know; they buy them all ready shucked. And fried steamed "steamers" are terrible.