Actually, there's two things I do. The diggers are always batter and fried. We always made clam fritters. Yummm. But they key to the siphon and body is to grind it. This softens it up. Not grind as into pieces, but like hitting steak with tenderizer. As above, make sure that grease is super hot, and toss in the pan.

Usually though, we will save diggers for the eating. The rest we truly grind into pieces for homemade clam chowder.