FRIED CLAMS WITH TARTAR AND COCKTAIL SAUCES
Provided by Valerie Bertinelli
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 25
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 SPICY IPSWICH CLAM ROLLS
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.
FRIED IPSWICH CLAMS WITH FRIED LEMONS
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.
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
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
More about "ipswich fried clams shipped recipes"
FRIED WHOLE BELLY CLAMS - GARLIC & ZEST
Web Jan 31, 2019 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 …
From garlicandzest.com
4.4/5 (13)Total Time 40 minsCategory Appetizer, Main CourseCalories 519 per serving
From garlicandzest.com
4.4/5 (13)Total Time 40 minsCategory Appetizer, Main CourseCalories 519 per serving
- In a medium bowl, combine the flour, corn flour (or fine cornmeal), salt and cayenne pepper and whisk to combine. Set aside.
- 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.
CLAM SHACK-STYLE FRIED CLAMS – LEITE'S CULINARIA
Web Jul 17, 2016 1 1/2 pounds of shucked whole belly steamer clams About 6 cups peanut, canola, or other vegetable oil for deep-frying 1 cup …
From leitesculinaria.com
Ratings 21Calories 448 per servingCategory Mains
From leitesculinaria.com
Ratings 21Calories 448 per servingCategory Mains
- Combine the flours, salt, and both peppers in a large mixing bowl and mix well. You’ll have more than you need for this recipe, so whatever is left over you can store in an airtight glass container in the refrigerator for several weeks or more.
- In many cases, you will be frying in batches to avoid the problems that can happen if you overcrowd your fryer. In anticipation of this, line a baking sheet with paper towels and preheat the oven to 250ºF (121°C).
ORDER FRIED CLAMS ONLINE - SEAFOOD SHIPPED | WOODMAN'S
Web Step by Step Cooking Instructions. Clam Boxes. Reusable Gel Packs & Styro-Cooler. Delivery Info. 3 days notice needed for shipment. Deliveries available Wednesday through Saturday. Saturday deliveries are an …
From woodmans.com
From woodmans.com
FRIED IPSWICH CLAMS WITH FRIED LEMONS : RECIPES
Web 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").
From cookingchanneltv.com
From cookingchanneltv.com
FRIED CLAMS - NEW ENGLAND FRIED CLAMS RECIPE | HANK SHAW
Web May 29, 2014 1 pound shucked clams cherrystones, littlenecks, Western littlenecks or Manila clams 1 cup corn flour, as in "fish fry" mix 1 cup all-purpose flour 1 teaspoon of salt 1 teaspoon of freshly ground black …
From honest-food.net
From honest-food.net
FROZEN WHOLE BELLY FRYING CLAMS — INTERSHELL SEAFOOD
Web Intershell’s #1 Best Seller Made from shucked steamer clams, Intershell’s whole belly frying clams are sourced from local clam harvesters who “hand scratch” steamers (soft shell clams) fresh from sand flats off the coast of …
From intershellseafood.com
From intershellseafood.com
ORDER ONLINE – IPSWICH FISH MARKET
Web Clam Frying Kit with "The Clam Box" Secret Recipe. Lobster Express. Lobster Pie. Clam Chowder. Steamers Express. Clambake Express. Shucked Clams. Ready to Order? 978-356-6941; ... 8 Hayward Street, …
From ipswichfishmarket.com
From ipswichfishmarket.com
FRIED CLAMS WITH TARTAR DIPPING SAUCE RECIPE - FOOD NETWORK
Web In two batches, drop the breaded clams into the hot oil and fry until golden brown and crisp, 1 to 2 minutes. Remove to a paper towel-lined rimmed baking sheet and season with …
From foodnetwork.com
Author Michael SymonSteps 6Difficulty Intermediate
From foodnetwork.com
Author Michael SymonSteps 6Difficulty Intermediate
IPSWICH FRIED CLAMS — EDIBLE BOSTON
Web Jul 19, 2019 Words and Photo by Kelsey Tenney In 1914, for the very first time, an Ipswich clam was dunked into a bowl of evaporated milk, dusted in corn flour and then …
From edibleboston.com
Author Kelsey Tenney
From edibleboston.com
Author Kelsey Tenney
FRESH FRYING CLAMS SHIPPED | THE FRESH LOBSTER CO
Web Fresh Frying Clams Shipped | The Fresh Lobster Co Fresh Frying Clams – Raw / Shucked Whole Soft Shell Steamer Whole Clam Belly’s (16 oz – Flash Frozen) $ 36.50 Add to …
From thefreshlobstercompany.com
From thefreshlobstercompany.com
DEEP FRIED CLAMS RECIPE - THE SPRUCE EATS
Web Dec 1, 2021 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, …
From thespruceeats.com
From thespruceeats.com
HOW TO MAKE FRIED CLAMS AT HOME WITH CHEF TIPS
Web Aug 20, 2015 First-Place Fry Mix The real game changer in your dry mix probably isn't in your pantry. "Corn flour is the only dredge," Gaudet says. "It should be a thin and crispy …
From tastingtable.com
From tastingtable.com
OUR BEST WHOLE BELLY IPSWICH CLAMS SHIPPED - RECIPESDATA.COM
Web Whole Belly Ipswich Clams Shipped Intershell's #1 Best Seller. Price Per Pound: $20.00/lb. Made from shucked steamer clams, Intershell's fresh whole belly frying clams …
From recipesdata.com
From recipesdata.com
STEAMERS (SOFT SHELL STEAMED CLAMS) RECIPE - SIMPLY RECIPES
Web Mar 24, 2023 Elise Bauer. Cover the pot. Bring the water to a boil. Let the clams cook in the steam from the boiling water for about 5 to 10 minutes, until the steamer clam shells …
From simplyrecipes.com
From simplyrecipes.com
WHOLE BELLY SHUCKED FRYING CLAMS – SHIPPED FRESH OVERNIGHT
Web What is the difference between the small (select) and the large (regular) size clams? The small clams are around 2 - 2.5 inches long and the large size clams are 3 - 3.5 inches …
From intershellseafood.com
From intershellseafood.com
THE BEST FRIED CLAMS IN IPSWICH (UPDATED APRIL 2023) - TRIPADVISOR
Web 1. Choate Bridge Restaurant 239 reviews Closed Now American, Bar $$ - $$$ “Good hamburger, generous portions of...” “Good Food - Cash Only” 2022 2. Clam Box of …
From tripadvisor.com
From tripadvisor.com
RECIPE: NEW ENGLAND-STYLE FRIED CLAMS - TASTINGTABLE.COM
Web Jan 13, 2022 Canola oil, for frying; 1 cup corn flour; ¼ cup all-purpose flour; 1 teaspoon kosher salt, plus more to taste; 1 cup whole milk; ½ cup buttermilk; 1 large egg
From tastingtable.com
From tastingtable.com
You'll also love