FRIED CLAMS

FRIED CLAMS image

Yield 4 to 6 people as appetizer

Number Of Ingredients 10

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 eggs, lightly beaten
2 tablespoons whole milk or cream
1 cup Panko breadcrumbs, cornmeal, or cracker crumbs (such as oyster crackers)
3 to 4 cups vegetable oil for frying
40 steamers, cleaned and shucked
Tartar Sauce for serving
Lemon wedges for serving

Steps:

Line several baking sheets with a double layer of paper towels. Line another baking sheet with waxed paper or plastic wrap. Place the flour in a shallow bowl and stir in the salt and pepper with a fork. Mix the eggs and cream together in a second shallow bowl. Place the crumbs in a third shallow bowl. Pour 3 cups of the oil into a heavy saute pan set over medium-high heat. Dip the clams, one at a time, into the flour to coat well. Dip them next into the egg mixture and finally into the crumbs to coat completely. Set the coated clams on the waxed paper or plastic-lined baking sheet. When the oil registes 375, use a slotted spoon to carefully slip no more than 6 clams at a time into the hot oil - if you crowd the pan, the cooking temperature will be reduced and the clams will get soggy. Cook for 1 1/2 minutes, then use the slotted spoon to turn them over and cook for another 1 1/2 minutes - only until they are golden brown. Immediately remove to the paper towel-lined baking sheet. Repeat with the other clams, adding more oil if necessary, and serve them as soon as humanly possible, with tartar sauce and a squeeze of fresh lemon juice.