FRIED CLAM STRIPS RECIPE (FRIENDLY'S COPYCAT)
Munch on these crispy fried clam strips made just like Friendly's! Enjoy these buttermilk fried clams with your favorite dipping sauce.
Provided by Recipes.net Team
Categories Fried
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Start by heating the canola oil in a pot over moderate heat until it reaches 380 degrees F.
- While the oil is being heated, rinse and drain the clam strips in a colander.
- Stir the clam strips together with buttermilk in a large bowl.
- Drain the clam strips well in a colander. Let them set over a bowl for at least 5 minutes.
- In another bowl stir together the cornstarch, cornmeal, flour, curry powder, celery salt, cayenne, and salt.
- Dredge a handful of drained clams in the flour mixture then shake in a large sieve to remove excess flour.
- Transfer the clams one by one in a baking sheet and then shake them again to remove any excess flour mixture.
- Fry the coated clams until they're crisp and golden for about 1 ½ minutes. Then, transfer them onto some paper towels with a slotted spoon for draining. Afterward, sprinkle them with salt to taste.
- Serve with some potato fries and your desired dipping sauce, and enjoy!
Nutrition Facts : Calories 153.00kcal, Carbohydrate 28.00g, Cholesterol 8.00mg, Fat 2.00g, Fiber 1.00g, Protein 5.00g, SaturatedFat 1.00g, ServingSize 8.00 people, Sodium 427.00mg, Sugar 2.00g, TransFat 1.00g, UnsaturatedFat 1.00g
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.
Nutrition Facts : Calories 416 kcal, Carbohydrate 26 g, Cholesterol 128 mg, Fiber 1 g, Protein 23 g, SaturatedFat 4 g, Sodium 548 mg, Sugar 0 g, Fat 24 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
GLUTEN-FREE FRIED CLAMS
Came up with this easy, gluten-free recipe to tame my craving for fried clams. They came out every bit as good as I remember having at seafood restaurants before my Celiac diagnosis. I like them with French fries, lemon or lime wedges, and tartar sauce or seafood cocktail sauce. Yum!
Provided by Marcia
Categories Appetizers and Snacks Seafood
Time 1h1m
Yield 8
Number Of Ingredients 8
Steps:
- Place shucked clams in a small bowl. Pour in milk; toss clams gently with a fork to cover evenly. Let soak in the refrigerator for 30 minutes.
- Combine flour, masa harina, salt, pepper, and cayenne pepper in a plastic container with a lid. Seal container and shake to blend flour mixture.
- Remove clams one at a time from the milk and place in the flour mixture; shake gently to coat. Shake off excess flour and place on a plate.
- Heat 3/4 inch oil in a large saucepan or deep-fryer. Fry clams in small batches until golden brown and crispy, about 1 minute. Transfer to a paper towel-lined plate using a slotted spoon.
Nutrition Facts : Calories 331.9 calories, Carbohydrate 22.8 g, Cholesterol 59.6 mg, Fat 19.8 g, Fiber 2 g, Protein 15.9 g, SaturatedFat 4 g, Sodium 499 mg, Sugar 1.7 g
FRIED CLAMS
Steps:
- Start by heating canola oil in pot over moderate heat until a deep-fat thermometer registers 380°F.
- While oil is heating, rinse and drain clam strips in a colander and stir together with buttermilk in a large bowl. Drain clams well in a colander set over a bowl, at least 5 minutes (reserve drained buttermilk).
- Stir together cornstarch, cornmeal, flour, curry powder, celery salt, cayenne, and kosher salt in a large bowl.
- Dredge 1 handful of drained clams in flour mixture, then shake in a large sieve over flour bowl to remove excess flour. Transfer clams, one by one, shaking them again to remove any excess flour mixture, to a baking sheet. Wash and dry lemons and cut crosswise into 1/16-inch slices. Dip 3 or 4 slices in reserved buttermilk, let excess drip off, then dredge in flour mixture, shaking off excess (don't use the sieve).
- Fry coated clams with coated lemon slices and 1/4 cup parsley sprigs per batch until clams are crisp and golden, about 1 1/2 minutes, then transfer with a slotted spoon to paper towels to drain. Sprinkle with kosher salt to taste. Return oil to 380°F between batches, removing any bits of fried batter with a fine sieve and coating next batch of clams and lemon slices. The batches will get progressively darker, but that won't affect the flavor.
- Available at Wild Edibles (212-687-4255) and many fish stores with advance notice.
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