Best Fried Ipswich Clams With Fried Lemons Recipes

FRIED CLAMS

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.

FRIED IPSWICH CLAMS WITH SORREL AIOLI

Steps:

• Fill a deep, heavy pot with 3 inches of canola oil and heat to 350°F.
• Combine the flour and cornmeal on a shallow plate and season with salt and pepper. Dip each clam into the milk, then dredge in the flour mixture.
• Fry the clams in batches until golden brown, about 4 minutes. Remove to a paper towel-lined plate and season with salt while hot. Serve with the aioli for dipping.
• Place the egg yolk, water, mustard, lemon juice, and sorrel in a food processor. Pulse a few times to combine. With the motor running, add the oil in a slow, steady stream. Season to taste with salt.

LINDA'S NEW ENGLAND FRIED CLAMS

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.

CLAM BOX FRIED CLAMS, IPSWICH MASS

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.

FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE

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 CLAMS WITH TARTAR AND COCKTAIL SAUCES

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.