Ipswich Fried Clams Shipped 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 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 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.

CLAM BOX FRIED CLAMS, IPSWICH MASS



Clam Box Fried Clams, Ipswich Mass image

I love fried clams any time of year, and these are really good! From the Clam Box in Ipswich Mass. Courtesy of www.Newenglandcooking.com

Provided by CookinNEatinGal

Categories     Healthy

Time 11m

Yield 3-4 serving(s)

Number Of Ingredients 10

1/2 cup evaporated milk
3/4 cup whole milk
1 egg
1/2 teaspoon vanilla
1 dash salt
1 dash pepper
4 dozen freshly shucked clams
1/2 cup cake flour
1 1/2 cups yellow cornmeal
oil, for frying

Steps:

  • Combine evaporated and whole milk, egg, vanilla, salt, and pepper.
  • Soak clams in liquid for a few mins., then dredge in combination of cake flour and cornmeal, fluffing them in the flour mix for light, but thorough coverage.
  • Shake off excess flour.
  • Heat oil to 375*F.
  • Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown.

Nutrition Facts : Calories 622.4, Fat 11.4, SaturatedFat 4.4, Cholesterol 149.9, Sodium 1562.3, Carbohydrate 80.4, Fiber 4.8, Sugar 3.7, Protein 47.7

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