Fried Ipswich Whole Belly Clams With Tartar Sauce Recipes

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FRIED WHOLE BELLY CLAMS



Fried Whole Belly Clams image

Crispy golden fried clams are crunchy, chewy and a little bit briny -- all in one bite. Great with homemade tartar sauce and fries.

Provided by Lisa Lotts

Categories     Appetizer     Main Course

Time 40m

Number Of Ingredients 22

72 whole belly clams in their shell ((aka: steamers, Maine clams or Ipswich clams) (about 18 clams per person))
1 cup corn flour ((also sold as fish fry or use fine ground cornmeal))
1 cup all purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon salt (plus more to season after frying)
1 cup milk
1/2 cup buttermilk
1 large egg
1/2 cup mayonnaise
2 tablespoons finely chopped dill pickle
1 teaspoon chopped capers
1 teaspoon whole grain Dijon mustard
1/4 teaspoon lemon zest
1 1/2 teaspoons lemon juice
3/4 teaspoon chopped fresh dill
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1/2 teaspoon sugar
peanut oil for frying
lemon wedges
tartar sauce ((recipe given))
french fries

Steps:

  • In a small bowl combine all the ingredients and whisk together. Cover and refrigerate.
  • We tried several methods to shuck the clams and by far, this was the easiest for us....
  • Place the clams in a large bowl and rinse them several times with cold water to wash away the grit and sand on their shells. Cover the clams with fresh cold water and let them sit for 20 minutes so that they can expunge any excess grit in their siphons.
  • Bring a pot of water to a boil. Drain the clams and add them to the pot. Blanch the clams for 20 seconds, then immediately drain the water off of them. Transfer the clams to a fresh bowl filled with cold water to stop the cooking.
  • Pry the shell open with your fingers (this would be impossible to do if you didn't blanch them first.) Remove the clam and locate the black protruding neck (actually a siphon that they use to filter their food).
  • Go to the base of the "neck" and pull the outer layer or membrane from the clam and discard. Cut the tip of the black siphon off and discard. Transfer the shucked clam (this includes the neck, belly and strip) to a bowl of fresh water. Continue to shuck the clams in this fashion.
  • Change the water several times to make sure the grit has been removed from the clams and set aside.
  • In a medium bowl, combine the flour, corn flour (or fine cornmeal), salt and cayenne pepper and whisk to combine. Set aside.
  • Use another medium bowl to combine the milk, buttermilk and egg with a whisk until well blended.
  • Heat 2-3 inches of peanut oil in a deep fryer to 375°. Line a baking sheet with craft paper, newspaper or brown paper bags to soak up the oil.
  • Dip the clams into the egg mixture and then toss them individually in the corn flour blend to coat.
  • Fry the clams in batches with no more than 8-10 clams per batch. Cook each batch for 1-2 minutes or until the clams are crispy and golden. Using a spider, transfer the clams to the paper lined baking sheet to cool. Sprinkle with a pinch or two of salt. Continue frying and seasoning the clams in this manner.
  • Serve the clams with simple tartar sauce and a wedge of lemon. Most New England clam shacks also serve them with french fries... I used a frozen bag of Alexia fries and crisped them in a convection oven... worked great!

Nutrition Facts : Calories 519 kcal, Carbohydrate 60 g, Protein 12 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 1285 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

FRIED CLAMS WITH TARTAR AND COCKTAIL SAUCES



Fried Clams with Tartar and Cocktail Sauces image

Provided by Valerie Bertinelli

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 25

2 cups corn flour
1 cup all-purpose flour
1 tablespoon seafood seasoning, such as Old Bay
1 tablespoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 cup milk
1 large egg
Canola oil, for frying
1 pound shucked frozen long-neck or soft-shell clam bellies, thawed, or freshly shucked clams
1 cup Tartar Sauce, recipe follows
1 cup Cocktail Sauce, recipe follows
Lemon wedges, for serving
1 cup mayonnaise
2 tablespoons dill relish
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
1 cup ketchup
1 tablespoon Calabrian chile paste, or more to taste
1 tablespoon prepared horseradish, or more to taste
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Combine the corn flour, all-purpose flour, seafood seasoning, salt and pepper in a large bowl. Whisk together the milk and egg in a small bowl and season with salt and pepper.
  • Add enough oil to a heavy-bottomed pot fitted with a deep-frying thermometer to reach 4 inches up the sides. Heat the oil to 365 degrees F and line a sheet tray with paper towels.
  • Dip the clams in the milk, then into the seasoned flour. Add 8 to 10 clams to the oil at a time and fry in batches until they are crispy and golden brown, 45 seconds to 1 minute. Remove the clams to the lined sheet tray. Continue frying the remaining clams.
  • Sprinkle the clams with salt and pepper and transfer to a platter. Serve with the Tartar and Cocktail sauces and lemon wedges.
  • Stir together the mayonnaise, relish, dill, lemon juice, salt and pepper in a medium bowl and refrigerate at least 1 hour and up to 2 days.
  • Stir together the ketchup, chile paste, horseradish, lemon juice, Worcestershire, salt and pepper in a medium bowl and refrigerate until serving, or up to 1 week.

FRIED IPSWICH CLAMS WITH FRIED LEMONS



Fried Ipswich Clams with Fried Lemons image

Provided by Food Network

Categories     appetizer

Time 4h

Yield 6 servings

Number Of Ingredients 24

3 lemons, cut into 1/8-inch thick slices
1 tablespoon salt
1 tablespoon sugar
48 Ipswich or other soft-shell clams (also known as steamers)
Peanut oil, for frying
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper or to taste
2 cups buttermilk
1 recipe Tartar Sauce, recipe follows
1 large egg yolk
1 small egg
1/2 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1/2 tablespoon Dijon mustard
1/2 teaspoon sugar
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup peanut oil
6 cornichons, finely diced
1 tablespoon drained capers, finely diced
1/2 small onion, minced (1/4 cup)
1/2 tablespoon chopped fresh chives

Steps:

  • Put the lemon slices on a tray and sprinkle both sides with salt and sugar. Transfer the slices to a rack and place in a dry area for 3 hours so the lemons can dehydrate. Rinse well in cold water and pat dry. Set aside.
  • Shuck the clams if you have purchased them in the shell. Slide an oyster knife into the unhinged side of each clam, carefully prying open the shells. Slice the knife around the margin of the clam meat, scraping the bottom of the shell to loosen the clam in 1 piece. Discard the shells. Slip off and discard the black sheath surrounding the siphon (the small "neck"). Rinse the shucked clams in running cold water.
  • Heat the peanut oil to 350 degrees F in a deep pot. Stir together the flour, salt, and peppers in a mixing bowl. Pour the buttermilk into a second, shallow bowl.
  • Fry the lemon slices first: dip each slice into the buttermilk and then into the seasoned flour. Fry the slices in small batches until they just turn golden brown, 1 to 2 minutes. Transfer to a tray lined with paper towels. The lemons can be fried 1 hour in advance and kept in a warm oven.
  • Remove any of the cooked lemon particles from the oil using a small metal strainer or a long-handled slotted spoon.
  • Dip each clam into the buttermilk and then into the seasoned flour. Place them in the hot oil individually (they tend to clump together). Cook in batches until crispy and brown, 3 to 4 minutes. Remove from the oil and transfer to a tray lined with paper towels. Sprinkle with salt and pepper, to taste.
  • Arrange the clams on a warm tray with a bowl of Tartar Sauce and the fried lemons.
  • Combine the yolk, egg, lemon juice, vinegar, mustard, sugar, and salt and pepper, to taste, in the bowl of a food processor. Process for 30 seconds. With the machine running, add a thin, steady stream of oil until the mayonnaise is emulsified (smooth, thick and creamy). Fold in the remaining ingredients, taste, and adjust the seasonings.

FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE



Fried Ipswich Whole Belly Clams with Tartar Sauce image

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

1 cup all-purpose flour
6 large eggs
3 cups cracker meal (see Notes)
1/2 cup fine dry bread crumbs
2 tablespoons cornmeal
2 teaspoons Old Bay seasoning
2 pounds (about 4 cups) Ipswich clams, drained (see Notes)
Canola oil for frying
Tartar Sauce

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.

FRIED SPICY IPSWICH CLAM ROLLS



Fried Spicy Ipswich Clam Rolls image

Provided by Emeril Lagasse

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 40

4 dozen Ipswich clams, shucked
1/2 cup hot sauce
1 cup milk
1 cup yellow cornmeal
1 cup all-purpose flour
Creole Seasoning, recipe follows
Tartar Sauce, recipe follows
4 white rolls (about 6 to 8 inches long), brushed with butter and toasted
2 cups Maw Maw's Slaw, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 large egg*
1 tablespoon Dijon mustard
1/2 cup chopped yellow onions
1 teaspoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley leaves
1 tablespoon capers
2 tablespoons chopped green onions
Salt
Cayenne
1 cup vegetable oil
1/2 pound white cabbage, shredded (about 2 cups)
1/2 pound red cabbage, shredded (about 2 cups)
1/2 pound assorted greens, such as mustard greens, collards, or spinach, trimmed, washed, and shredded (about 2 cups)
1 cup thinly sliced red onions
1 cup chopped green onions, green parts only
1/2 cup chopped parsley leaves
1 cup homemade mayonnaise
1/2 cup Creole or whole-grain mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
2 teaspoons sugar

Steps:

  • Preheat the fryer.
  • Season the clams with Creole seasoning. In a mixing bowl, add the clams, hot sauce and milk. Cover with plastic wrap and refrigerate for 1 hour. Remove and drain completely. In a shallow bowl, combine the cornmeal and flour. Season with Creole seasoning. Dredge the clams in the seasoned flour, coating each clam completely. Fry the clams, in batches until crispy and golden brown, 2 to 3 minutes. Remove the clams from the oil and drain on a paper-lined plate. Season with Creole Seasoning.
  • To assemble, spread the tartar sauce on both sides of each roll. Arrange 1 dozen clams on 1 side of each roll. Top the clams with Maw-Maw's Slaw and serve.
  • Combine all ingredients thoroughly.
  • Place the egg, mustard, onions, garlic, lemon juice, parsley, capers and green onions in a food processor and process until smooth. Season with salt and cayenne. With the processor running, pour the oil through the feed tube in a steady stream. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
  • Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly.
  • Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made 3 hours ahead.

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Top Asked Questions

How to cook clam bellies in deep fryer?
Bring the New England clam shack home with our recipe for classic fried clam bellies. In a large heavy-bottomed pot, pour enough oil to reach a depth of 2 inches. Heat the oil until it reaches 375° on a deep-fry thermometer. Over a medium bowl, sift together both flours. Stir in the salt.
How to cook clams in tartar sauce?
Arrange the clams on a warm tray with a bowl of Tartar Sauce and the fried lemons. Combine the yolk, egg, lemon juice, vinegar, mustard, sugar, and salt and pepper, to taste, in the bowl of a food processor.
What are Ipswich whole belly clams?
Sign in Ipswich whole belly clams are steamers that have been removed from their shells and had the necks and membranes removed. And while you can get Ipswich clams from Ipswich, Massachusetts—where we get ours—these days the majority of whole belly clams come from Maine.
How to cook clams on the stove?
Heat the oil to 365 degrees F and line a sheet tray with paper towels. Dip the clams in the milk, then into the seasoned flour. Add 8 to 10 clams to the oil at a time and fry in batches until they are crispy and golden brown, 45 seconds to 1 minute. Remove the clams to the lined sheet tray. Continue frying the remaining clams.

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