Best Fresh Fried Clams Recipes

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FRIED CLAMS



Fried Clams image

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

1-1/2 cups yellow cornmeal, divided
1/2 cup cake flour, divided
2/3 cup water
12 fresh cherrystone clams, shucked
Oil for deep-fat frying
1/2 teaspoon salt
Tartar sauce or seafood cocktail sauce, optional

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 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.

BATTERED FRIED CLAMS



Battered Fried Clams image

These fried clams are nothing like the ones you find frozen in the supermarket, these are the real McCoy. I like to serve them with my KFC Coleslaw Recipe #110948, chips, or onion rings and french fries and of course tartar sauce is an absolute must! AYUH thats the truth. Note:the cook time is 1-1/2minutes PER BATCH

Provided by lets.eat

Categories     No Shell Fish

Time 11m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/2 cup milk
1 egg yolk
1 tablespoon butter, melted and cooled
1/4 teaspoon salt
1/2 cup all-purpose flour
1 egg white
1 pint shucked clam, rinsed and well drained
oil (for deep frying)
tartar sauce, for dipping

Steps:

  • In a medium sized bowl mix milk, egg yolk, butter, and salt. Sift the flour into the milk mixture stir until smooth. In a small chilled bowl beat the egg white with an electric mixer until soft peaks form. (For best results: refrigerate the bowl, mixer blade and egg white prior to mixing) Fold the beaten egg white into the milk mixture.
  • In a large saucepan or deep fat fryer heat oil to 375'. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300' oven while frying the remaining clams.
  • Serve with tartar sauce.

LINDA'S NEW ENGLAND FRIED CLAMS



Linda's New England Fried Clams image

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

3 cups soft shell clams or 3 cups long-neck clams, drained, and shucked
vegetable oil, for deep frying
3 eggs
1 cup evaporated milk
1 teaspoon salt
1/2 cup cornflour (not cornmeal)
lemon wedge
tartar sauce
ketchup

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

FRESH FRIED CLAMS



Fresh Fried Clams image

Provided by Rena Coyle

Categories     dinner, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 quart shucked soft-shell clams, with reserved liquid
1/2 cup light cream
1 teaspoon red-pepper sauce
1 cup cornmeal
1/2 cup flour
1/2 cup oil for frying
1/2 cup butter
Tartar sauce (see recipe)

Steps:

  • Mix the cream with the red-pepper sauce and set aside. Combine the cornmeal with the flour and set aside.
  • Dip the clams into the cream mixture. Remove them and dredge through the cornmeal mixture.
  • Heat the oil and butter until hot, then add the clams. Cook for two to three minutes before flipping them over and cook for another one and a half minutes. Remove the clams and place them on a paper towel to drain. Add three tablespoons of the reserved clam liquid to the tartar sauce. Serve the clams, while hot, with the tartar sauce.

FRIED CLAMS



Fried Clams image

Provided by Joey Campanaro

Categories     Milk/Cream     Fry     Lemon     Cornmeal     Clam     Summer     Parsley     Gourmet

Yield Makes 8 servings

Number Of Ingredients 14

10 cups canola oil
2 pounds clam strips (about 4 cups)
1 cup buttermilk, well-shaken
1 cup cornstarch
1/2 cup cornmeal (preferably yellow, for color)
1/3 cup unbleached all-purpose flour
1 teaspoon curry powder
1/2 teaspoon celery salt
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
2 lemons
1 1/2 cups fresh flat-leaf parsley sprigs, well-dried and loosely packed
Kosher salt, to taste
Accompaniment: Lemon Coriander Aïoli

Steps:

  • Start by heating canola oil in pot over moderate heat until a deep-fat thermometer registers 380°F.
  • While oil is heating, rinse and drain clam strips in a colander and stir together with buttermilk in a large bowl. Drain clams well in a colander set over a bowl, at least 5 minutes (reserve drained buttermilk).
  • Stir together cornstarch, cornmeal, flour, curry powder, celery salt, cayenne, and kosher salt in a large bowl.
  • Dredge 1 handful of drained clams in flour mixture, then shake in a large sieve over flour bowl to remove excess flour. Transfer clams, one by one, shaking them again to remove any excess flour mixture, to a baking sheet. Wash and dry lemons and cut crosswise into 1/16-inch slices. Dip 3 or 4 slices in reserved buttermilk, let excess drip off, then dredge in flour mixture, shaking off excess (don't use the sieve).
  • Fry coated clams with coated lemon slices and 1/4 cup parsley sprigs per batch until clams are crisp and golden, about 1 1/2 minutes, then transfer with a slotted spoon to paper towels to drain. Sprinkle with kosher salt to taste. Return oil to 380°F between batches, removing any bits of fried batter with a fine sieve and coating next batch of clams and lemon slices. The batches will get progressively darker, but that won't affect the flavor.
  • Available at Wild Edibles (212-687-4255) and many fish stores with advance notice.

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