DEEP-FRIED STEAMER CLAMS
Provided by Pierre Franey
Categories dinner, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the clams in a mixing bowl and add salt, pepper and buttermilk.
- Put the flour in a large flat dish and add the clams. Toss the clams to coat well. Shake off excess flour.
- Heat the oil in a deep skillet or wok. When it is quite hot (365 degrees on a deep-fat thermometer) add about one quarter of the clams and cook, stirring so that they brown evenly, about 1 1/2 to 2 minutes. As the clams brown and become crisp, scoop them out with a perforated kitchen spoon onto absorbent paper towels. Add another batch of clams. Continue cooking until all the clams are crisp and browned.
Nutrition Facts : @context http, Calories 866, UnsaturatedFat 44 grams, Carbohydrate 58 grams, Fat 52 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 1424 milligrams, Sugar 2 grams, TransFat 0 grams
DEEP FRIED CLAMS
Steps:
- Gather the ingredients. Preheat the deep-fryer to 375 F or heat 3 inches of peanut oil in a Dutch oven.
- Measure cracker crumbs, poultry seasoning, salt, chipotle pepper, garlic powder, oregano, and dill weed into a large zip-top bag. Toss to combine. Set aside.
- Stir the clams into the beaten eggs. Using a slotted spoon, remove a few clams at a time and place them in the bag of herbed cracker crumbs. Shake to coat, remove clams, and place on a platter. Repeat until all clams are coated.
- Fry clams in batches, about 30 seconds, until golden brown. Take care not to crowd the clams while frying. Drain on paper towels and serve hot as an appetizer or entrée.
Nutrition Facts : Calories 416 kcal, Carbohydrate 26 g, Cholesterol 128 mg, Fiber 1 g, Protein 23 g, SaturatedFat 4 g, Sodium 548 mg, Sugar 0 g, Fat 24 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
FRIED CLAMS
The clam's crunchy, golden coating will truly melt in your mouth. One bite and you'll understand why these are considered a delicacy! Tim Connolly, Freeport, Maine
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour., Dip clams in batter; shake off excess. Coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt. , Serve immediately with sauce if desired.
Nutrition Facts : Calories 127 calories, Fat 4g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
FRIED RAZOR CLAMS (OR STEAMERS)
Provided by Gabrielle Hamilton
Categories appetizer
Time 1h30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve 1 cup of salt in 3 quarts water. Add the clams. Sprinkle 2 tablespoons cornmeal over water. Soak for at least 1 hour.
- Rinse the clams thoroughly, then shuck and clean them. (For help, go to www.razorclams.com.) Slice the clams into 1-inch pieces. (For steamers, pierce the bellies to prevent them from popping when fried.)
- In a deep pan, heat oil to 360 degrees. Strain the reserved clam juice, then combine with the milk and cayenne. Add the clams to this mixture.
- In a bowl combine the flour, remaining cornmeal and 2 teaspoons salt. Dredge clams in the flour. Shake off excess flour and deep-fry for about 1 minute. As soon as the sound of the frying quickly lowers, remove the clams to a paper-towel-lined plate. Season with salt. Serve with tartar sauce.
Nutrition Facts : @context http, Calories 697, UnsaturatedFat 44 grams, Carbohydrate 40 grams, Fat 52 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 6 grams, Sodium 655 milligrams, Sugar 7 grams, TransFat 0 grams
BATTERED FRIED CLAMS
These fried clams are nothing like the ones you find frozen in the supermarket, these are the real McCoy. I like to serve them with my KFC Coleslaw Recipe #110948, chips, or onion rings and french fries and of course tartar sauce is an absolute must! AYUH thats the truth. Note:the cook time is 1-1/2minutes PER BATCH
Provided by lets.eat
Categories No Shell Fish
Time 11m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sized bowl mix milk, egg yolk, butter, and salt. Sift the flour into the milk mixture stir until smooth. In a small chilled bowl beat the egg white with an electric mixer until soft peaks form. (For best results: refrigerate the bowl, mixer blade and egg white prior to mixing) Fold the beaten egg white into the milk mixture.
- In a large saucepan or deep fat fryer heat oil to 375'. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300' oven while frying the remaining clams.
- Serve with tartar sauce.
FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE
Provided by Sandy Ingber
Categories Shellfish Appetizer Fry Seafood Clam Summer Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Line a baking sheet with wax paper. Set up for what we call "standard breading procedure": Put the flour in a shallow bowl; put the eggs in a second shallow bowl and beat them with a fork; put the cracker meal, bread crumbs, cornmeal, and Old Bay in a third shallow bowl and whisk to combine.
- Spread the clams out on several layers of paper towels and blot them as dry as possible.
- Heat about 3 inches of canola oil in a large saucepan over medium-high heat to 360°F.
- Toss the clams in the flour and shake off any excess. Dip the clams into the egg, coating them completely. Lift them out by the handful and let any excess egg drip off, then put the clams into the breading mixture and toss to coat them completely. Keep one hand dry and use the other hand for wet. Transfer to the baking sheet. If the breading begins to clump, put it through a coarse sieve.
- Fry the clams in small batches-crowding the pan will lower the temperature of the oil and the clams will come out greasy-until golden brown and crisp, about 1 minute. Drain on paper towels.
- Pile the clams on 4 dinner plates and serve with individual bowls of tartar sauce-and some fries.
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