With the abundance of fresh clams available in New England, the region has many delicious recipes for preparing them. Quahog, cherrystone, and littleneck clams are popular kinds commonly used in recipes. Despite having different names they are the same species—it is simply their size that differentiates them. Fried clams are enjoyed with tartar sauce, malt vinegar, cocktail sauce, hot sauce, ketchup, or a squeeze of fresh lemon juice.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb shucked clams
- 1 cup corn flour
- 1 cup all purpose flour
- 1 tsp salt
- 1 tsp freshly ground black pepper
- ½ tsp cayenne pepper
- 1 cup buttermilk (or evaporated milk)
- 1–2 cups frying oil (any kind
Directions
- Preheat oven to 200°F. Set a rack over a baking sheet and place in oven.
- Rinse clams and set aside on paper towels.
- Mix together corn flour, all purpose flour, salt, pepper, and cayenne pepper in a bowl.
- Immerse clams in the buttermilk.
- Heat about 4 cups of oil, or just enough for the clams to float, to about 360°F.
- Coat some clams in the flour mixture as the oil is heating up. Only coat as many as the pan can hold.
- Fry clams until golden brown, about 1½–2 minutes.
- Remove cooked clams to oven rack to keep warm and repeat the above steps to fry remaining clams.
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