Fried Ipswich Whole Belly Clams With Tartar Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRIED WHOLE BELLY CLAMS



Fried Whole Belly Clams image

Crispy golden fried clams are crunchy, chewy and a little bit briny -- all in one bite. Great with homemade tartar sauce and fries.

Provided by Lisa Lotts

Categories     Appetizer     Main Course

Time 40m

Number Of Ingredients 22

72 whole belly clams in their shell ((aka: steamers, Maine clams or Ipswich clams) (about 18 clams per person))
1 cup corn flour ((also sold as fish fry or use fine ground cornmeal))
1 cup all purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon salt (plus more to season after frying)
1 cup milk
1/2 cup buttermilk
1 large egg
1/2 cup mayonnaise
2 tablespoons finely chopped dill pickle
1 teaspoon chopped capers
1 teaspoon whole grain Dijon mustard
1/4 teaspoon lemon zest
1 1/2 teaspoons lemon juice
3/4 teaspoon chopped fresh dill
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1/2 teaspoon sugar
peanut oil for frying
lemon wedges
tartar sauce ((recipe given))
french fries

Steps:

  • In a small bowl combine all the ingredients and whisk together. Cover and refrigerate.
  • We tried several methods to shuck the clams and by far, this was the easiest for us....
  • Place the clams in a large bowl and rinse them several times with cold water to wash away the grit and sand on their shells. Cover the clams with fresh cold water and let them sit for 20 minutes so that they can expunge any excess grit in their siphons.
  • Bring a pot of water to a boil. Drain the clams and add them to the pot. Blanch the clams for 20 seconds, then immediately drain the water off of them. Transfer the clams to a fresh bowl filled with cold water to stop the cooking.
  • Pry the shell open with your fingers (this would be impossible to do if you didn't blanch them first.) Remove the clam and locate the black protruding neck (actually a siphon that they use to filter their food).
  • Go to the base of the "neck" and pull the outer layer or membrane from the clam and discard. Cut the tip of the black siphon off and discard. Transfer the shucked clam (this includes the neck, belly and strip) to a bowl of fresh water. Continue to shuck the clams in this fashion.
  • Change the water several times to make sure the grit has been removed from the clams and set aside.
  • In a medium bowl, combine the flour, corn flour (or fine cornmeal), salt and cayenne pepper and whisk to combine. Set aside.
  • Use another medium bowl to combine the milk, buttermilk and egg with a whisk until well blended.
  • Heat 2-3 inches of peanut oil in a deep fryer to 375°. Line a baking sheet with craft paper, newspaper or brown paper bags to soak up the oil.
  • Dip the clams into the egg mixture and then toss them individually in the corn flour blend to coat.
  • Fry the clams in batches with no more than 8-10 clams per batch. Cook each batch for 1-2 minutes or until the clams are crispy and golden. Using a spider, transfer the clams to the paper lined baking sheet to cool. Sprinkle with a pinch or two of salt. Continue frying and seasoning the clams in this manner.
  • Serve the clams with simple tartar sauce and a wedge of lemon. Most New England clam shacks also serve them with french fries... I used a frozen bag of Alexia fries and crisped them in a convection oven... worked great!

Nutrition Facts : Calories 519 kcal, Carbohydrate 60 g, Protein 12 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 1285 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE



Fried Ipswich Whole Belly Clams with Tartar Sauce image

Provided by Sandy Ingber

Categories     Shellfish     Appetizer     Fry     Seafood     Clam     Summer     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 9

1 cup all-purpose flour
6 large eggs
3 cups cracker meal (see Notes)
1/2 cup fine dry bread crumbs
2 tablespoons cornmeal
2 teaspoons Old Bay seasoning
2 pounds (about 4 cups) Ipswich clams, drained (see Notes)
Canola oil for frying
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.

FRIED IPSWICH CLAMS WITH FRIED LEMONS



Fried Ipswich Clams with Fried Lemons image

Provided by Food Network

Categories     appetizer

Time 4h

Yield 6 servings

Number Of Ingredients 24

3 lemons, cut into 1/8-inch thick slices
1 tablespoon salt
1 tablespoon sugar
48 Ipswich or other soft-shell clams (also known as steamers)
Peanut oil, for frying
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper or to taste
2 cups buttermilk
1 recipe Tartar Sauce, recipe follows
1 large egg yolk
1 small egg
1/2 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1/2 tablespoon Dijon mustard
1/2 teaspoon sugar
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup peanut oil
6 cornichons, finely diced
1 tablespoon drained capers, finely diced
1/2 small onion, minced (1/4 cup)
1/2 tablespoon chopped fresh chives

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.

FRIED CLAMS WITH TARTAR AND COCKTAIL SAUCES



Fried Clams with Tartar and Cocktail Sauces image

Provided by Valerie Bertinelli

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 25

2 cups corn flour
1 cup all-purpose flour
1 tablespoon seafood seasoning, such as Old Bay
1 tablespoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 cup milk
1 large egg
Canola oil, for frying
1 pound shucked frozen long-neck or soft-shell clam bellies, thawed, or freshly shucked clams
1 cup Tartar Sauce, recipe follows
1 cup Cocktail Sauce, recipe follows
Lemon wedges, for serving
1 cup mayonnaise
2 tablespoons dill relish
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
1 cup ketchup
1 tablespoon Calabrian chile paste, or more to taste
1 tablespoon prepared horseradish, or more to taste
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Combine the corn flour, all-purpose flour, seafood seasoning, salt and pepper in a large bowl. Whisk together the milk and egg in a small bowl and season with salt and pepper.
  • Add enough oil to a heavy-bottomed pot fitted with a deep-frying thermometer to reach 4 inches up the sides. Heat the oil to 365 degrees F and line a sheet tray with paper towels.
  • Dip the clams in the milk, then into the seasoned flour. Add 8 to 10 clams to the oil at a time and fry in batches until they are crispy and golden brown, 45 seconds to 1 minute. Remove the clams to the lined sheet tray. Continue frying the remaining clams.
  • Sprinkle the clams with salt and pepper and transfer to a platter. Serve with the Tartar and Cocktail sauces and lemon wedges.
  • Stir together the mayonnaise, relish, dill, lemon juice, salt and pepper in a medium bowl and refrigerate at least 1 hour and up to 2 days.
  • Stir together the ketchup, chile paste, horseradish, lemon juice, Worcestershire, salt and pepper in a medium bowl and refrigerate until serving, or up to 1 week.

CLAM BOX FRIED CLAMS, IPSWICH MASS



Clam Box Fried Clams, Ipswich Mass image

I love fried clams any time of year, and these are really good! From the Clam Box in Ipswich Mass. Courtesy of www.Newenglandcooking.com

Provided by CookinNEatinGal

Categories     Healthy

Time 11m

Yield 3-4 serving(s)

Number Of Ingredients 10

1/2 cup evaporated milk
3/4 cup whole milk
1 egg
1/2 teaspoon vanilla
1 dash salt
1 dash pepper
4 dozen freshly shucked clams
1/2 cup cake flour
1 1/2 cups yellow cornmeal
oil, for frying

Steps:

  • Combine evaporated and whole milk, egg, vanilla, salt, and pepper.
  • Soak clams in liquid for a few mins., then dredge in combination of cake flour and cornmeal, fluffing them in the flour mix for light, but thorough coverage.
  • Shake off excess flour.
  • Heat oil to 375*F.
  • Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown.

Nutrition Facts : Calories 622.4, Fat 11.4, SaturatedFat 4.4, Cholesterol 149.9, Sodium 1562.3, Carbohydrate 80.4, Fiber 4.8, Sugar 3.7, Protein 47.7

BATTERED FRIED CLAMS



Battered Fried Clams image

These fried clams are nothing like the ones you find frozen in the supermarket, these are the real McCoy. I like to serve them with my KFC Coleslaw Recipe #110948, chips, or onion rings and french fries and of course tartar sauce is an absolute must! AYUH thats the truth. Note:the cook time is 1-1/2minutes PER BATCH

Provided by lets.eat

Categories     No Shell Fish

Time 11m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/2 cup milk
1 egg yolk
1 tablespoon butter, melted and cooled
1/4 teaspoon salt
1/2 cup all-purpose flour
1 egg white
1 pint shucked clam, rinsed and well drained
oil (for deep frying)
tartar sauce, for dipping

Steps:

  • In a medium sized bowl mix milk, egg yolk, butter, and salt. Sift the flour into the milk mixture stir until smooth. In a small chilled bowl beat the egg white with an electric mixer until soft peaks form. (For best results: refrigerate the bowl, mixer blade and egg white prior to mixing) Fold the beaten egg white into the milk mixture.
  • In a large saucepan or deep fat fryer heat oil to 375'. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300' oven while frying the remaining clams.
  • Serve with tartar sauce.

More about "fried ipswich whole belly clams with tartar sauce recipes"

FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE - PINTEREST
Jan 3, 2014 - Ipswich whole belly clams are steamers that have been removed from their shells and had the necks and membranes removed. And while you can get Ipswich clams from Ipswich, Massachusetts—where we get ours—these days the majority of whole belly clams come from Maine. Never substitute "clam strips" for whole belly clams. Clam strips come …
From pinterest.com


FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE BEST RECIPES
2013-10-25 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.
From recipesforweb.com


FRIED IPSWICH CLAMS - MENU - ISLAND CREEK OYSTER BAR - BOSTON
Fried Ipswich Clams at Island Creek Oyster Bar "ICOB -- can't stop, won't stop, get it - get it!Island Creek never disappoints. While occasionally offering a little bit slow of service and being on the pricier side, there's very little to…
From yelp.ca


FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE
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.
From wikifoodhub.com


DEEP FRIED WHOLE BELLY CLAMS - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Deep Fried Whole Belly Clams are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy Low Ingredient Healthy Recipes ...
From recipeshappy.com


FRIED CLAMS RECIPE - HOW TO MAKE FRIED CLAMS - WOODMANS OF ESSEX
2014-09-08 How to Make Fried Clams. In a 4 quart saucepan, melt 2 ¾ lb. lard or vegetable oil to a depth of 2 inches in the pan. Heat to 350˚F. Using two bowls, pour evaporated milk into one, and corn flour into the other. In small batches put the clams in a hand-held strainer, and submerge into the bowl of evaporated milk to coat.
From woodmans.com


FRIED IPSWICH CLAMS RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
Clam Box Fried Clams, Ipswich Mass Recipe - Food.com great www.food.com. Soak clams in liquid for a few mins., then dredge in combination of cake flour and cornmeal, fluffing them in the flour mix for light, but thorough coverage. Shake off excess flour. Heat oil to 375*F. Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown.
From therecipes.info


FRIED WHOLE BELLY CLAMS WITH SIMPLE TARTAR SAUCE
72 whole belly clams in their shell (aka: steamers, Maine clams or Ipswich clams) (about 18 clams per person) 1 cup corn flour (also sold as fish fry …
From copymethat.com


CLAM SHACK-STYLE FRIED CLAMS RECIPE | LEITE'S CULINARIA
2016-07-17 Heat 3 inches of oil to 375°F in a 4- to 5-quart Dutch oven over medium heat or in a deep fryer. While the oil is heating, pour the buttermilk into a large bowl, and put the fry mix in another. Drop the clams into the buttermilk and stir gently.
From leitesculinaria.com


BATTER-FRIED CLAMS WITH TARTAR SAUCE - READER'S DIGEST
Number of servings : Prep time: Cooking time: Type of meal : | Side Dishes | Side DishesSpecial diet : Ingredients Basic Batter1 cup (250 mL) all-purpose
From readersdigest.ca


FRIED CLAMS WITH A CLASSIC TARTAR SAUCE RECIPE - COOKING …
Directions. Combine the clams with the milk, water and salt and let sit in the refrigerator for several hours. In a shallow baking dish, combine the semolina flour, instant flour and Essence. Drain the clams and dip in the flour mixture to coat and deep fry at about 365 degrees F until golden brown about 30 to 45 seconds.
From cookingchanneltv.com


RECIPE: NEW ENGLAND-STYLE FRIED CLAMS - TASTING TABLE
2022-01-13 Tartar sauce and lemon wedges, for serving Directions In a large heavy-bottomed pot, pour enough oil to reach a depth of 2 inches. Heat the oil until it reaches 375° on a deep-fry thermometer. Over...
From tastingtable.com


FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE RECIPE
Mar 1, 2015 - Ipswich whole belly clams are steamers that have been removed from their shells and had the necks and membranes removed. And while you can get Ipswich clams from Ipswich, Massachusetts—where we get ours—these days the majority of whole belly clams come from Maine. Never substitute "clam strips" for whole belly clams. Clam strips come …
From pinterest.ca


FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE
Mar 18, 2018 - Ipswich whole belly clams are steamers that have been removed from their shells and had the necks and membranes removed. And while you can get Ipswich clams from Ipswich, Massachusetts—where we get ours—these days the majority of whole belly clams come from Maine. Never substitute "clam strips" for whole belly clams. Clam strips come …
From pinterest.com


WHOLE BELLY CLAMS NEAR ME RECIPES ALL YOU NEED IS FOOD
1 cup all-purpose flour: 6 large eggs: 3 cups cracker meal (see Notes) 1/2 cup fine dry bread crumbs: 2 tablespoons cornmeal: 2 teaspoons Old Bay seasoning
From stevehacks.com


FRIED IPSWICH CLAMS WITH FRIED LEMONS - PLAIN.RECIPES
Arrange the clams on a warm tray with a bowl of Tartar Sauce and the fried lemons. 1 large egg yolk; 1 small egg; 1/2 tablespoon fresh lemon juice; 1 tablespoon red wine vinegar; 1/2 tablespoon Dijon mustard; 1/2 teaspoon sugar; Salt and freshly ground black pepper; 1 cup peanut oil; 6 cornichons, finely diced; 1 tablespoon drained capers ...
From plain.recipes


HOW TO USE OLD BAY SEASONING FOR SEAFOOD AND MORE - EPICURIOUS
2016-08-22 Fried Ipswich Whole Belly Clams with Tartar Sauce. Not only does Old Bay go into the breading for these juicy, tender fried clams, it also seasons the creamy, tangy, spicy tartar sauce that's ...
From epicurious.com


HOW TO MAKE FRIED CLAMS BEST RECIPES - RECIPESFORWEB.COM
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.
From recipesforweb.com


FRIED IPSWICH CLAMS NEAR ME : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


FRIED WHOLE-BELLY CLAMS - DRUM ROCK PRODUCTS
Fry basket or slotted spoon Directions: If clams are frozen, make sure they are completely defrosted before cooking. 1. Fill the fryolator with oil and turn to 350° F. 2. Add 4 cups of Fis-Chic to a large bowl; place clams in the dry mix, making sure to coat each one thoroughly.
From drumrockproducts.com


FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE
Fried Ipswich Whole Belly Clams with Tartar Sauce might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 1201 calories, 32g of protein, and 51g of fat per serving. This recipe serves 4. This recipe covers 40% of your daily requirements of vitamins and minerals. If you have canolan ...
From fooddiez.com


HOW TO MAKE FRIED CLAMS – GALAXY TRAINING
2022-03-13 In a 4 quart saucepan, melt 2 ¾ lb. lard or vegetable oil to a depth of 2 inches in the pan. Heat to 350˚F. Using two bowls, pour evaporated milk into one, and corn flour into the other. In small batches put the clams in a hand-held strainer, and submerge into the bowl of …
From galaxy-training.com


FRIED CLAMS - NEW ENGLAND FRIED CLAMS RECIPE | HANK SHAW
2014-05-29 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.
From honest-food.net


CLAM STRIPS. FRIED CLAM STRIPS. EASY TO PREPARE [2022]
2021-10-26 In a large mixing basin, combine the milks, eggs, and vanilla extract. Add the clams, shucked, to the pan. In a 5-quart heavy-bottomed saucepan, cook the lard or other fat until melted. (The lard or fat should come half way up the pot’s edges.) In a separate large bowl, combine the flours and whisk until smooth.
From conativefoods.com


HOW TO MAKE FRIED CLAMS AT HOME WITH CHEF TIPS - TASTING TABLE
2015-08-20 Belly > Strips. The age-old dilemma of belly vs. strips goes much deeper than that—they're, in fact, two different species. "Clam strips are made from large surf clams, shucked, pounded flat and ...
From tastingtable.com


FRIED IPSWICH CLAMS WITH FRIED LEMONS – RECIPES NETWORK
2015-07-14 48 Ipswich or other soft-shell clams (also known as steamers) Peanut oil, for frying; 2 cups all-purpose flour; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper or to taste; 2 cups buttermilk; 1 recipe Tartar Sauce, recipe follows; 1 large egg yolk; 1 small egg; 1/2 tablespoon fresh lemon juice; 1 ...
From recipenet.org


IPSWICH FRIED CLAMS - THERESCIPES.INFO
Those Little Necks (golf-ball-sized hard shell clams on the half shell or steamed, $8.99 a half dozen) and Ipswich Steamers (clams straight ... in a white wine butter sauce (one pound, $6.99), fried oysters, soft shell crab, garlic shrimp, and so on.
From therecipes.info


FRIED CLAM STRIPS FROZEN RECIPE | BRYONT BLOG
A Brief Ode To Fried Clams The Best Food In World Serious Eats. Clam Shack Style Fried Clams Recipe Recipes Strips Seafood. Seapak Shrimp Seafood Co Oven Crispy Clam Strips 12 Oz Box Com. Fried Ipswich Whole Belly Clams With Tartar Sauce Recipe Epicurious Com. Seapak Shrimp Seafood Co Oven Crispy Clam Strips 12 Oz Box Com.
From bryont.net


FRIED WHOLE BELLY CLAMS RECIPE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook clam bellies in deep fryer?
Bring the New England clam shack home with our recipe for classic fried clam bellies. In a large heavy-bottomed pot, pour enough oil to reach a depth of 2 inches. Heat the oil until it reaches 375° on a deep-fry thermometer. Over a medium bowl, sift together both flours. Stir in the salt.
What are Ipswich whole belly clams?
Sign in Ipswich whole belly clams are steamers that have been removed from their shells and had the necks and membranes removed. And while you can get Ipswich clams from Ipswich, Massachusetts—where we get ours—these days the majority of whole belly clams come from Maine.
How to cook clams in tartar sauce?
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.
What do you do with fried clams after frying?
Transfer the fried clams to a sheet pan lined with craft paper (or heavy duty paper bags) to drain. Season lightly with salt after they’ve come out of the fryer. Serve the clams with tartar sauce and a wedge of lemon. I hear they sell bottled tartar sauce in the grocery store, but honestly, I’d rather mix it up myself.

Related Search