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
CLAM BOX FRIED CLAMS, IPSWICH MASS
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
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
NEW ENGLAND DEEP FRIED CLAMS
Make and share this New England Deep Fried Clams recipe from Food.com.
Provided by Steve P.
Categories Lunch/Snacks
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg white until stiff.
- Add milk, salt, and melted butter to egg yolk and beat together.
- Add flour and stir.
- Fold into stiffly beaten egg white.
- Drain clams and dip each into batter and fry in deep fat at 375F until golden.
- Drain on paper towels.
SHEILA'S BATTER FOR CLAMS, SHRIMP, SCALLOPS, ONION RINGS
It's hard to say how many this serves, because it depends on what your making and how lg. the pieces being covered are, so the servings may be off. You can use this batter for just about anything you want deep fried... Cooking time is per batch that you are frying. This is my cousin Sheila's recipe that she kindly shared with me! Enjoy!
Provided by Lindas Busy Kitchen
Categories Onions
Time 8m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Add salt and pepper to flour and baking powder.
- Mix egg and milk together.
- Combine all, and mix well.
- Dip seafood in batter, and then deep fry in hot oil, at 350, until seafood is no longer opague color in the middle, and/or batter is a golden brown, approximately 3-5 minutes.
- Drain on paper towels, and serve hot.
LINDA'S NEW ENGLAND FRIED CLAMS
This is a really TASTY Fried Clam recipe. Try it and see for yourself... It's a WINNER! You can also use this same recipe for scallops, oysters, and any other fish...
Provided by Lindas Busy Kitchen
Categories Healthy
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to its lowest setting.
- Line a lg. cookie sheet with double thickness of paper towels, and place it in the oven.
- Pour vegetable oil into a deep fryer, or a lg. heavy saucepan, to a depth of about 3".
- Heat oil to 375°F.
- In a bowl, beat the eggs until well blended, then stir in the milk and salt.
- Spread the flour on a lg. strip of wax paper.
- Drop the clams into the egg-milk mixture, and let them soak for 1 minute.
- Pick up a handful of the soaked clams, and roll them in the flour until well coated. Shake off any excess flour before dropping in the oil.
- Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown.
- As they brown, transfer them to the towel-lined pan, and keep them warm in the oven, while the rest are cooking.
- Serve with lemon wedges, tarter sauce, and ketchup.
Nutrition Facts : Calories 674.5, Fat 21.1, SaturatedFat 8.9, Cholesterol 417.7, Sodium 3450.7, Carbohydrate 47.8, Fiber 2.1, Sugar 0.5, Protein 70
FRIED RAZOR CLAMS
A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me!
Provided by SALMONSNAGGER
Categories Appetizers and Snacks Seafood
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium heat.
- In a bowl, mix crushed crackers with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat.
- Fry clams in the hot oil until golden brown. Do not over cook.
Nutrition Facts : Calories 215 calories, Carbohydrate 25 g, Cholesterol 96.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 1.7 g, Sodium 405.3 mg, Sugar 0.5 g
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- Pick through the clams to make sure there are no bits of shell or obvious grit. Mix all the dry ingredients together in a bowl. Submerge the clams in buttermilk.
- Preheat the oven to 200ºF and put a rack set over a baking sheet inside the oven. Heat enough oil to float the clams, about a quart or so. What oil? Anything you feel like, but I prefer peanut oil or, well... fresh lard. You want the oil hot, about 360ºF.
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