Fried Clams (From the New England Clamshack Cookbook)

[Brooke Dojny]

Fried Clams (From the New England Clamshack Cookbook)

Serves 4 as Appetizer.

Reprinted with permission from The New England Clamshack Cookbook by Brooke Dojny, 2003

• Vegetable Oil or solid white shortening for frying, such as Crisco
  
• 2-1/2 pt shucked, medium-sized whole-belly soft-shell clams
  
• 1-1/2 c evaporated milk
  
• 1-1/2 c yellow corn flour
  
• 3/4 c pastry flour, cake flour or all-purpose flour
  
• tartar sauce
  
• lemon wedges
  

1. Heat the oil or shortening over medium heat in a deep fryer or heavy, deep pot until it reaches 350 degrees F.

2. Rinse the clams gently if they are muddy, and dry on paper towels.

3. Pour the evaporated milk into a large bowl. In another large bowl, stir together the corn flour and pastry flour.

4. Using your hands, drip about one third of the clams into the milk, letting the excess liquid drain off. Dredge the clams in the flour mixture, using your hands to make sure each clam is evenly coated. Transfer to a colander or large strainer and shake gently to remove the excess flour.

5. Slide the clams into the hot fat and deep-fry until golden brown, 2 to 4 minutes, depending on the size of the clams. (Cooked clams can be kept warm in a slow oven while you finish the remaining frying.)

6. Serve with tartar sauce and lemon wedges.

Keywords: Seafood, Appetizer, American

( RG468 )