with Preserved Lemon and Caper Remoulade
In a large, heavy bottomed pot heat oil to 375 degrees. Pour buttermilk in shallow bowl. Combine flour and Salty’s Seasoning Salt in a separate shallow bowl. Toss to combine. Place razor clams in buttermilk and soak for 30 minutes. Next, dredge razor clam in seasoned flour. Next, using tongs and being very careful, place razor clams one at a time in hot oil and fry 30-45 seconds. Remove and place on paper towel to drain. To serve place a big dollop of remoulade on plate, stack the clams high and serve with warm orange marmalade and dill sprig.
Combine all ingredients in a small bowl and stir to combine. Set aside.