Fried Clams, New England Style
User Reviews
4.8
84 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
290 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Fried Clams, New England Style
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This is a pretty basic recipe. The only part even remotely tricky is finding the "corn flour," which is not the same thing as corn starch! Corn flour is just finely ground corn meal. The easiest way to find some is in the "ethnic" aisle where you find Louisiana foods. It's called "fish fry," and if you look at the ingredients it's just corn flour. If you absolutely can't find any, just use more regular flour. It'll be fine.
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Ingredients
- 1 pound shucked clams cherrystones, littlenecks, Western littlenecks or Manila clams
- 1 cup corn flour, as in "fish fry" mix
- 1 cup all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of freshly ground black pepper
- 1/2 teaspoon cayenne
- 1 cup buttermilk or evaporated milk
- oil for frying
Instructions
- Pick through the clams to make sure there are no bits of shell or obvious grit. Mix all the dry ingredients together in a bowl. Submerge the clams in buttermilk.
- Preheat the oven to 200ºF and put a rack set over a baking sheet inside the oven. Heat enough oil to float the clams, about a quart or so. What oil? Anything you feel like, but I prefer peanut oil. You want the oil hot, about 360ºF.
- When the oil is almost ready, coat a few clams in the breading. Don't do more than your fryer can handle in one batch, as you want the clams to go right from breading into the fryer. If you want super-extra crispy clams, dip the breaded clams back in the buttermilk and again in the breading; I think this is too much, but some people like them that way.
- Fry the clams until they are golden brown, about 90 seconds to 2 minutes. Move them to the rack in the oven and repeat with the remaining clams -- make sure the oil gets back up to temperature between batches. Serve with homemade tartar sauce, malt vinegar, remoulade, ketchup or hot sauce.
Notes
- Fried clams almost have to be eaten with lemon wedges, potato salad, other fried things, maybe a lobster roll, and either beer or, if you feel all fancy, some white wine, maybe even Champagne.
Nutrition Information
Show Details
Calories
290kcal
(15%)
Carbohydrates
57g
(19%)
Protein
8g
(16%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
12mg
(4%)
Sodium
750mg
(31%)
Potassium
114mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
254IU
(5%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 57g | 19% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 750mg | 31% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 254IU | 5% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
84 reviews
Excellent
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