I would like to know how to remove the black rubbery "tube" of skin from raw soft shell caolms (steamers) to prepare them for frying. The skin is easily removed once they are steamed - it slips off. I have tried sharp knives of all shapes, and even razor blades, but the end product is a mess. Steamers do not have the somewhat solid body that hard shell clams do. All chefs on Cape Cod I have asked are also puzzled; they universally buy their clams for frying pre-shucked and skinned. Soft shell clams in the shell are only used as steamers or steamed and then added to various dished - not for frying.