DEEP-FRIED STEAMER CLAMS

Deep-Fried Steamer Clams image

Provided by Pierre Franey

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 pints shucked steamer clams
Salt to taste
1 teaspoon freshly grated black pepper
1/2 cup buttermilk
2 cups flour
2 cups corn, peanut or vegetable oil

Steps:

Put the clams in a mixing bowl and add salt, pepper and buttermilk.
Put the flour in a large flat dish and add the clams. Toss the clams to coat well. Shake off excess flour.
Heat the oil in a deep skillet or wok. When it is quite hot (365 degrees on a deep-fat thermometer) add about one quarter of the clams and cook, stirring so that they brown evenly, about 1 1/2 to 2 minutes. As the clams brown and become crisp, scoop them out with a perforated kitchen spoon onto absorbent paper towels. Add another batch of clams. Continue cooking until all the clams are crisp and browned.

Nutrition Facts : @context http, Calories 866, UnsaturatedFat 44 grams, Carbohydrate 58 grams, Fat 52 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 1424 milligrams, Sugar 2 grams, TransFat 0 grams