Deep Fried Steamer Clams Recipes

DEEP FRIED CLAMS

Steps:

• Gather the ingredients. Preheat the deep-fryer to 375 F or heat 3 inches of peanut oil in a Dutch oven.
• Measure cracker crumbs, poultry seasoning, salt, chipotle pepper, garlic powder, oregano, and dill weed into a large zip-top bag. Toss to combine. Set aside.
• Stir the clams into the beaten eggs. Using a slotted spoon, remove a few clams at a time and place them in the bag of herbed cracker crumbs. Shake to coat, remove clams, and place on a platter. Repeat until all clams are coated.
• Fry clams in batches, about 30 seconds, until golden brown. Take care not to crowd the clams while frying. Drain on paper towels and serve hot as an appetizer or entrée.

DEEP-FRIED STEAMER CLAMS

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.

STEAMED CLAMS

Steps:

• Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

FRIED IPSWICH CLAMS WITH FRIED LEMONS

Steps:

• Put the lemon slices on a tray and sprinkle both sides with salt and sugar. Transfer the slices to a rack and place in a dry area for 3 hours so the lemons can dehydrate. Rinse well in cold water and pat dry. Set aside.
• Shuck the clams if you have purchased them in the shell. Slide an oyster knife into the unhinged side of each clam, carefully prying open the shells. Slice the knife around the margin of the clam meat, scraping the bottom of the shell to loosen the clam in 1 piece. Discard the shells. Slip off and discard the black sheath surrounding the siphon (the small "neck"). Rinse the shucked clams in running cold water.
• Heat the peanut oil to 350 degrees F in a deep pot. Stir together the flour, salt, and peppers in a mixing bowl. Pour the buttermilk into a second, shallow bowl.
• Fry the lemon slices first: dip each slice into the buttermilk and then into the seasoned flour. Fry the slices in small batches until they just turn golden brown, 1 to 2 minutes. Transfer to a tray lined with paper towels. The lemons can be fried 1 hour in advance and kept in a warm oven.
• Remove any of the cooked lemon particles from the oil using a small metal strainer or a long-handled slotted spoon.
• Dip each clam into the buttermilk and then into the seasoned flour. Place them in the hot oil individually (they tend to clump together). Cook in batches until crispy and brown, 3 to 4 minutes. Remove from the oil and transfer to a tray lined with paper towels. Sprinkle with salt and pepper, to taste.
• Arrange the clams on a warm tray with a bowl of Tartar Sauce and the fried lemons.
• Combine the yolk, egg, lemon juice, vinegar, mustard, sugar, and salt and pepper, to taste, in the bowl of a food processor. Process for 30 seconds. With the machine running, add a thin, steady stream of oil until the mayonnaise is emulsified (smooth, thick and creamy). Fold in the remaining ingredients, taste, and adjust the seasonings.

DEEP FRIED CLAMS

Steps:

• Mix cracker crumbs, poultry seasoning, salt, cayenne, garlic powder and marjoram in large plastic food storage bag. Set aside. Place eggs in small mixing bowl. Gently stir in clams. Remove a few clams with slotted spoon and add to cracker mixture. Shake to coat. Remove clams from cracker mixture set aside. Repeat with remaining clams.Heat 2 to 3 inches Crisco Oil in deep fryer 375°F. Fry a few clams at a time, about 30 seconds, or until golden brown. Drain on paper towels. Serve immediately.

FRIED CLAMS

Steps:

• In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour., Dip clams in batter; shake off excess. Coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt. , Serve immediately with sauce if desired.

NEW ENGLAND DEEP FRIED CLAMS

Steps:

• Beat egg white until stiff.
• Add milk, salt, and melted butter to egg yolk and beat together.
• Add flour and stir.
• Fold into stiffly beaten egg white.
• Drain clams and dip each into batter and fry in deep fat at 375F until golden.
• Drain on paper towels.

STEAMER CLAMS IN BEER AND GARLIC

Steps:

• In a big saucepan, combine the beer, broth, garlic, bay leaf, parsley, and salt/pepper.
• Bring to a boil; decrease heat to medium; simmer 5 minutes to blend flavors.
• Add clams; cover and simmer 4-5 minutes until clam shells open.
• Remove bay leaf and discard; remove any clams that did not open and discard.
• Place clams in 4 large individual bowls and ladle some of the liquid from the saucepan over the clams.
• Serve with individual bowls of melted butter for dipping; serve immediately.

FRIED SOFT-SHELL CLAMS

Steps:

• Rinse the clams under cold water and drain. Fill a pot large enough to hold all the clams half full of water and bring to a boil. Add the clams, reduce the flame to low and let the clams sit for 3 or 4 minutes. Drain and place the clams in a bowl of cold water. When cool, open each shell and remove the clam. Use a small knife to cut out any that adhere. Discard the black mantle covering the neck. Soak the clams in a bowl with evaporated milk or buttermilk.
• In a heavy skillet or deep fryer, heat the oil to 360 degrees. Meanwhile, remove the clams from the milk and drain. Combine the flour, masa harina, baking powder and salt. When the oil is hot, toss the clams in the flour mixture to coat. Shake off any loose flour and immediately put the clams into the oil. Do not let floured clams sit or they will not be crisp when fried. In a minute or two, when the clams are a little darker than cornflakes, remove them, drain on paper towels and serve with tartar sauce.

FRIED RAZOR CLAMS

Steps:

• Heat the oil in a large skillet over medium heat.
• In a bowl, mix crushed crackers with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat.
• Fry clams in the hot oil until golden brown. Do not over cook.

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.