STEAMED CLAMS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.
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 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.
FRIED SOFT-SHELL CLAMS
Provided by Jason Epstein
Categories dinner, lunch, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Rinse the clams under cold water and drain. Fill a pot large enough to hold all the clams half full of water and bring to a boil. Add the clams, reduce the flame to low and let the clams sit for 3 or 4 minutes. Drain and place the clams in a bowl of cold water. When cool, open each shell and remove the clam. Use a small knife to cut out any that adhere. Discard the black mantle covering the neck. Soak the clams in a bowl with evaporated milk or buttermilk.
- In a heavy skillet or deep fryer, heat the oil to 360 degrees. Meanwhile, remove the clams from the milk and drain. Combine the flour, masa harina, baking powder and salt. When the oil is hot, toss the clams in the flour mixture to coat. Shake off any loose flour and immediately put the clams into the oil. Do not let floured clams sit or they will not be crisp when fried. In a minute or two, when the clams are a little darker than cornflakes, remove them, drain on paper towels and serve with tartar sauce.
MAINE FRIED CLAMS
Make and share this Maine Fried Clams recipe from Food.com.
Provided by Ben Hooper
Categories Healthy
Time 42m
Yield 3 pints, 5 serving(s)
Number Of Ingredients 5
Steps:
- Take three large wide bowls and put flour in one, whip the eggs and milk in the second, and cracker meal in the third.
- Dip clams in the flour, then the egg wash and then the crackers. Deep fry at 375 until golden.
Nutrition Facts : Calories 657.2, Fat 14.7, SaturatedFat 5.2, Cholesterol 178, Sodium 615.9, Carbohydrate 96.4, Fiber 3.3, Sugar 0.6, Protein 31.7
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
GARLIC-STEAMED CLAMS
Jennifer's recipe for garlic-steamed clams. Serve with sourdough bread.
Provided by Danny
Categories Main Dish Clams
Time 30m
Yield 3
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy pot over medium-low heat. Add garlic and bouillon; saute for 5 minutes. Increase heat and add water and wine.
- Add clams and cover with a glass lid. Steam until clams open, shaking to pot gently to redistribute the clams, about 6 minutes; do not open the lid.
- Use a slotted spoon to remove clams to a serving bowl; discard any that did not open.
- Add parsley, salt, and pepper to the broth. Pour broth over the clams and serve.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 4.9 g, Cholesterol 17.7 mg, Fat 9.6 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 97.4 mg, Sugar 0.4 g
MEDITERRANEAN-STYLE STEAMED CLAMS
Steamed clams tossed with a bread crumb-based, Mediterranean-style topping.
Provided by Chef Rebecca
Categories Main Dish Clams
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine bread crumbs, pine nuts, and garlic on a baking sheet.
- Toast in the preheated oven until lightly browned, about 5 minutes.
- Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add clams, cover, and steam until open, about 5 minutes.
- Transfer toasted bread crumb mixture to a large bowl. Add basil and tomatoes and mix to combine. Toss clams in the bread crumb mixture and serve immediately.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 5.8 g, Cholesterol 22.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 5.4 g, Sodium 111.6 mg, Sugar 0.6 g
STEAMER CLAMS IN BEER AND GARLIC
Make and share this Steamer Clams in Beer and Garlic recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a big saucepan, combine the beer, broth, garlic, bay leaf, parsley, and salt/pepper.
- Bring to a boil; decrease heat to medium; simmer 5 minutes to blend flavors.
- Add clams; cover and simmer 4-5 minutes until clam shells open.
- Remove bay leaf and discard; remove any clams that did not open and discard.
- Place clams in 4 large individual bowls and ladle some of the liquid from the saucepan over the clams.
- Serve with individual bowls of melted butter for dipping; serve immediately.
More about "deep fried steamer clams recipes"
FRIED CLAMS - NEW ENGLAND FRIED CLAMS RECIPE | HANK SHAW
From honest-food.net
4.7/5 (23)Total Time 30 minsCategory Appetizer, Main CourseCalories 290 per serving
- 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.
- When the oil is almost ready, coat a few clams in the breading. Don't do more than your fryer can handle in one batch, as you want the clams to go right from breading into the fryer. If you want super-extra crispy clams, dip the breaded clams back in the buttermilk and again in the breading; I think this is too much, but some people like them that way.
- Fry the clams until they are golden brown, about 90 seconds to 2 minutes. Move them to the rack in the oven and repeat with the remaining clams -- make sure the oil gets back up to temperature between batches. Serve with homemade tartar sauce, malt vinegar, remoulade, ketchup or hot sauce.
FRIED STEAMER CLAMS: AN EASY AT-HOME WAY TO ENJOY THIS …
From cbc.ca
- Fill a large pot with a tight-fitting lid with ½ inch of water. Cover with the lid and bring to a boil over high heat. When the water starts to boil, carefully place all clams in the pot. Cover and cook until clams have opened widely and firmed up a bit, about 10 minutes. Discard any clams that didn’t open. Strain cooking liquid, let cool, and save for another day; it will keep for at least 4 days in the fridge (steamer “clam juice” is the most versatile and delicious clam juice — perfect for chowders and pasta dishes).
- Using your fingers, pluck out the clam meat. Pull off the “socks” (the black skin covering the siphons) and discard. Place clams on a baking sheet lined with paper towel and set aside to dry until ready to use.
- In a shallow bowl, combine flours, baking powder, and salt. Slowly whisk in beer or soda and mix just until smooth (don’t overmix, as you want to retain some of the fizziness). Stir in thyme. Set aside.
FRIED STEAMER CLAMS - HOUSE & HOME
From houseandhome.com
Estimated Reading Time 2 mins
CLAM SHACK-STYLE FRIED CLAMS | LEITE'S CULINARIA
From leitesculinaria.com
DEEP-FRIED WHOLE BELLY CLAMS - HONEST COOKING
From honestcooking.com
DEEP FRIED CLAMS | AQUACULTURE ASSOCIATION OF NOVA …
From seafarmers.ca
NEW ENGLAND STEAMED CLAMS | GUIDE & RECIPES
From newengland.com
STEAMED SPICY CLAMS - HONEST COOKING
From honestcooking.com
13 BEST STEAMER CLAM RECIPES IDEAS - PINTEREST
From pinterest.com
MEDITERRANEAN-STYLE STEAMED CLAMS - HOW TO COOK CLAMS | THE ...
From themediterraneandish.com
GUSTO TV - DEEP FRIED CLAMS
From gustotv.com
DEEP FRIED RAZOR CLAMS RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BEST DEEP FRIED CLAMS RECIPE: OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HOW TO MAKE FRIED CLAMS AT HOME WITH CHEF TIPS
From tastingtable.com
FRIED STEAMER CLAMS | STEAMER CLAMS, RECIPES, CLAMS
BEER-STEAMED CLAMS | JOHANNY'S KITCHEN
From johannyskitchen.com
RECIPE: NEW ENGLAND-STYLE FRIED CLAMS - TASTINGTABLE.COM
From tastingtable.com
A GUIDE TO CLAM TYPES AND WHAT TO DO WITH THEM - SERIOUS EATS
From seriouseats.com
DEEP FRIED CANNED CLAMS - RECIPES - COOKS.COM
From cooks.com
STEAMED CLAMS WITH FRIED BREAD AND BACON - RECIPE - FINECOOKING
From finecooking.com
DRAIN - GBL.UCZELNI3.PL
From gbl.uczelni3.pl
HOW TO PREPARE FRESH CLAMS FOR FRYING | EHOW
From ehow.com
STEAMED CLAMS IN GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
STEAMER CLAMS WITH GARLIC BUTTER AND WHITE WINE
From foodieandwine.com
HOW TO COOK STEAMER CLAMS - CRAZY LOBSTER & SHELLFISH CO
From crazylobstershellfish.com
HOW TO PROPERLY COOK STEAMER CLAMS | MAINE LOBSTER NOW
From mainelobsternow.com
DEEP FRIED CLAMS RECIPE - COOKEATSHARE
From cookeatshare.com
BUTTERY GARLICKY STEAMER CLAMS – ROGER’S KITCHEN
From rogerskitchen.com
STEAMED CLAMS WITH BACON AND BEER RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE THE BEST STEAMED CLAMS | FOODIECRUSH.COM
From foodiecrush.com
ULTIMATE GUIDE TO STEAMING CLAMS | SEAFOOD UNIVERSITY
From mylivelobster.com
FRIED CLAMS ......A TRADITIONAL MAINE FAVORITE - YOUTUBE
BEST WINE STEAMED CLAMS (TASTY & QUICK - BAKE IT WITH LOVE
From bakeitwithlove.com
BEER STEAMED CLAMS RECIPE | FISHEX SEAFOODS
From fishex.com
DEEP FRIED CLAMS – CHAWTIME
From chawtime.com
FRIED CLAMS RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
STEAMER CLAM RECIPES RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
You'll also love