How To Prepare Fried Clams Recipes

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

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.

FRIED CLAMS



Fried Clams image

The clam's crunchy, golden coating will truly melt in your mouth. One bite and you'll understand why these are considered a delicacy! Tim Connolly, Freeport, Maine

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 7

1-1/2 cups yellow cornmeal, divided
1/2 cup cake flour, divided
2/3 cup water
12 fresh cherrystone clams, shucked
Oil for deep-fat frying
1/2 teaspoon salt
Tartar sauce or seafood cocktail sauce, optional

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.

Nutrition Facts : Calories 127 calories, Fat 4g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

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.

DEEP FRIED CLAMS



Deep Fried Clams image

If you're addicted to those restaurant fried clams, try making your own at home with this simple recipe using a deep-fryer or Dutch oven.

Provided by Peggy Trowbridge Filippone

Categories     Appetizer     Entree     Dinner

Time 20m

Yield 4

Number Of Ingredients 10

2 cups saltine crackers (finely crushed)
1/2 teaspoon poultry seasoning
1/2 teaspoon kosher salt
1/4 teaspoon ground chipotle chile pepper (or cayenne pepper)
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/8 teaspoon dried dill weed
1 10-ounce can whole baby clams (drained)
2 large eggs (lightly beaten)
1/3 cup peanut oil (for frying)

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

FRIED RAZOR CLAMS



Fried Razor Clams image

A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me!

Provided by SALMONSNAGGER

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 4

Number Of Ingredients 8

½ cup oil for frying, or as needed
1 (4 ounce) packet saltine crackers, finely crushed
½ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
2 eggs, beaten
4 large razor clams, cleaned and dried

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.

Nutrition Facts : Calories 215 calories, Carbohydrate 25 g, Cholesterol 96.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 1.7 g, Sodium 405.3 mg, Sugar 0.5 g

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.

FRESH FRIED CLAMS



Fresh Fried Clams image

Provided by Rena Coyle

Categories     dinner, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 quart shucked soft-shell clams, with reserved liquid
1/2 cup light cream
1 teaspoon red-pepper sauce
1 cup cornmeal
1/2 cup flour
1/2 cup oil for frying
1/2 cup butter
Tartar sauce (see recipe)

Steps:

  • Mix the cream with the red-pepper sauce and set aside. Combine the cornmeal with the flour and set aside.
  • Dip the clams into the cream mixture. Remove them and dredge through the cornmeal mixture.
  • Heat the oil and butter until hot, then add the clams. Cook for two to three minutes before flipping them over and cook for another one and a half minutes. Remove the clams and place them on a paper towel to drain. Add three tablespoons of the reserved clam liquid to the tartar sauce. Serve the clams, while hot, with the tartar sauce.

FRIED SOFT-SHELL CLAMS



Fried Soft-Shell Clams image

Provided by Jason Epstein

Categories     dinner, lunch, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 pounds or 40 medium-size soft-shell (steamer) clams
1 can of evaporated milk or an equal amount of buttermilk
1 quart canola or corn oil
1 cup all-purpose flour
1 cup masa harina (fine ground yellow cornmeal)
1 teaspoon baking powder
1 teaspoon salt
1 cup tartar sauce (see recipe)

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 CLAMS



Fried Clams image

Provided by Joey Campanaro

Categories     Milk/Cream     Fry     Lemon     Cornmeal     Clam     Summer     Parsley     Gourmet

Yield Makes 8 servings

Number Of Ingredients 14

10 cups canola oil
2 pounds clam strips (about 4 cups)
1 cup buttermilk, well-shaken
1 cup cornstarch
1/2 cup cornmeal (preferably yellow, for color)
1/3 cup unbleached all-purpose flour
1 teaspoon curry powder
1/2 teaspoon celery salt
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
2 lemons
1 1/2 cups fresh flat-leaf parsley sprigs, well-dried and loosely packed
Kosher salt, to taste
Accompaniment: Lemon Coriander Aïoli

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.

NEW ENGLAND DEEP FRIED CLAMS



New England Deep Fried Clams image

Make and share this New England Deep Fried Clams recipe from Food.com.

Provided by Steve P.

Categories     Lunch/Snacks

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 egg, separated
1/2 cup milk
1/4 teaspoon salt
1 tablespoon butter, melted
1/2 cup flour, sifted
1 pint raw maine clam, shucked
oil (for frying)

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.

More about "how to prepare fried clams recipes"

FRIED CLAMS - NEW ENGLAND FRIED CLAMS RECIPE | HANK SHAW
fried-clams-new-england-fried-clams-recipe-hank-shaw image
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 …
From honest-food.net
4.7/5 (17)
Total Time 30 mins
Category Appetizer, Main Course
Calories 290 per serving
  • 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 or, well... fresh lard. 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.


HOW TO MAKE THE BEST FRIED CLAMS EVER | BY RACHEL …
how-to-make-the-best-fried-clams-ever-by-rachel image
2019-10-19 Whisk milks together in large mixing bowl with the egg and vanilla. Add the shucked clams. Put the lard or other fat in a 5-quart heavy-bottomed …
From heated.medium.com
Author Rachel Wharton
Estimated Reading Time 8 mins


FRIED CLAMS - THE REAL DEAL RECIPE - RECIPEZAZZ.COM
fried-clams-the-real-deal-recipe-recipezazzcom image
2013-04-18 Add to Shopping List. 1 1/4 cups corn flour (you can find Bob's Red Mill brand at your local supermarket or you can order it online) 1/3 cup all-purpose flour. 1 teaspoon salt. 1 large egg. 1 1/2 cups milk (or a 12 ounce can …
From recipezazz.com


CLAM SHACK-STYLE FRIED CLAMS RECIPE | LEITE'S CULINARIA
clam-shack-style-fried-clams-recipe-leites-culinaria image
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 …
From leitesculinaria.com


AIR FRYER FRIED CLAMS - FORK TO SPOON
air-fryer-fried-clams-fork-to-spoon image
1 package frozen clams. Instructions. Start by preheating your air fryer. Simply turn it on for 5 minutes at 400 degrees F (air fryer setting) Add the clam strips in a single layer. Set the timer for 5 minutes. Check and make sure they are fully …
From forktospoon.com


DEEP-FRIED CLAMS OR SCALLOPS | BETTER HOMES & GARDENS
deep-fried-clams-or-scallops-better-homes-gardens image
Add to flour mixture; beat smooth. In a deep-fat fryer or a 2-quart saucepan heat 2 inches shortening or oil to 375 degree F (see tip below). Dip clams or scallops into batter. Fry a few at a time, until golden brown, turning once. Allow 1 to 1-1/2 …
From bhg.com


STIR-FRIED CLAMS IN BLACK BEAN SAUCE - THE WOKS OF LIFE
stir-fried-clams-in-black-bean-sauce-the-woks-of-life image
2014-08-16 Add the ginger and allow it to caramelize (about 20 seconds), taking care not to burn it. Next, add the garlic, scallion, long hot green peppers, red peppers, and fermented black beans, and stir-fry the mixture for about 10 …
From thewoksoflife.com


CANNED CLAMS RECIPE - THERESCIPES.INFO
Chopped Baked Clams Recipe | Allrecipes top www.allrecipes.com. Forget the canned clams and the dried spices. Take the little additional effort and use fresh clams (just steam them until the shells open, remove the clams from the shells, let cool, split the shells to serve in, chop the clams in 4-5 pieces). Use fresh oregano, fresh basil, fresh shallots.
From therecipes.info


FRIED RAZOR CLAMS WITH LEEK FLOWERS RECIPE - SIMPLE CHINESE FOOD
Ingredients: razor clams (cleaned), chive flowers (cleaned and cut into sections), ginger slices, dried chili (cut open) 2. Pour the oil in the pot to heat, …
From simplechinesefood.com


HOW TO COOK FRIED CLAMS RECIPES ALL YOU NEED IS FOOD
A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me! Provided by SALMONSNAGGER. Categories Seafood Appetizers. Total Time 25 minutes. Prep Time 20 minutes. Cook Time 1 minutes. Yield 4 servings. Number Of ...
From stevehacks.com


FRIED STEAMER CLAMS - HOUSE & HOME
2018-09-27 Fill a large pot with a tight-fitting lid with 1⁄2 inch of water. Cover with the lid and bring to a boil over high heat. When the water starts to boil, carefully place all clams in the pot.
From houseandhome.com


FRIED CLAMS RECIPE - HOW TO MAKE FRIED CLAMS
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 CLAMS - YOUTUBE
Keith Pooler of Bergamot restaurant brings a classic fried clam recipe from Boston's North Shore, a location he calls "Frying Clams Central." Keith's fried c...
From youtube.com


PAN-FRIED CLAMS RECIPE | FISHEX SEAFOODS
Directions: Rinse clams under cold water and drain. Mix flour with salt, pepper, and garlic to taste. Beat eggs with small amount of milk. Place about 1/2 inch oil in a large frying pan on a medium high setting. Dredge the clams through the flour first, then the eggs and last through the panko breading, making sure the clams are fully covered ...
From fishex.com


FRIED WHOLE BELLY CLAMS WITH SIMPLE TARTAR SAUCE - GARLIC & ZEST
2019-01-31 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.
From garlicandzest.com


PREPARING AND COOKING FRESH CLAMS - THE SPRUCE EATS
2020-07-30 Scrub the outside of the clams thoroughly with a stiff brush. Since clams naturally burrow in the sand, they need to be purged of grit. Eating grains of sand will certainly diminish your dining enjoyment. To remove the sand before cooking, cover the clams with a saltwater solution of 1/3 cup salt to 1 gallon of water.
From thespruceeats.com


THE FIRST FRIED CLAM RECIPE - HOW TO MAKE FRIED CLAMS | MEN'S …
2014-05-13 Spread corn flour on a cookie sheet and evenly coat the strained clams. Shake off any excess corn flour. 5. Carefully dunk the clams, …
From mensjournal.com


TOP 41 HOW TO PREPARE AND COOK CLAMS RECIPES
Steps: Preheat oven to 350 degrees F (175 degrees C). In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts.
From tprecipes.com


HOW TO PREPARE A DELICIOUS ARTICHOKES WITH CLAMS
2022-05-17 How to prepare a delicious artichokes with clams, Recipes with artichokes, Recipes with clams, Gastronomy, Exquisite recipes, Fast cooking,
From newskean.com


HOW TO PREPARE FRESH CLAMS FOR FRYING | EHOW
Step 2. Rinse your clams in cool saltwater to remove grit and sand. Real seawater works best and should be used if possible. Allow the clams to soak in a bucket of cool water, which should be changed periodically and repeated. After soaking, rinse them with cool water, place in a medium-to-large sized bowl and cover with a wet cloth.
From ehow.com


HOW TO PREPARE FRIED CLAMS - ALL INFORMATION ABOUT HEALTHY …
Fried clams are easy and delicious to make at home with or without a deep fryer. The cracker crumb coating is seasoned with herbs and a touch of chipotle chile pepper for a little kick. A great appetizer or entree. The recipe uses canned whole baby …
From therecipes.info


HOW TO MAKE FRIED CLAMS - RECIPE INTIMACY
2021-11-19 2. Dip clams in batter; shake off excess. Coat with cornmeal mixture. 3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry the clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt. 4. Serve immediately with sauce if desired. dishing about food
From recipeintimacy.com


HOW TO COOK FRIED CLAMS - CREATE THE MOST AMAZING DISHES
Crock Pot Chicken Wild Rice Soup Recipe 5 Star Minestrone Soup Recipe Minestrone Soup Recipe Washington Post
From recipeshappy.com


HOW TO MAKE FRIED CLAMS - CREATE THE MOST AMAZING DISHES
Healthy Lunch Ideas Fast Food Mcdonald's New Healthy Menu Healthy Food Restaurant Menu
From recipeshappy.com


STIR FRY GARLIC CLAMS RECIPE 蒜炒啦啦 | HUANG KITCHEN
2015-07-26 First briefly clean the clams under running water. In a large colander, add enough water and add at least 1 tablespoon of salt. Soak the clams for about 2 hours. Remove the clams from the used container of water. Then rinse them under running water to remove any mud trapped inside the shells.
From huangkitchen.com


HOW TO FRY CLAMS – VIDEO FROM WOODMAN’S OF ESSEX
Instructions. Heat lard, or oil up to temperature (350º/gas 360º for electric stoves) Dip clams into bowl of evaporated milk (about ¼ of the package at a time). Strain off excess evaporated milk. Place strained clams in seafood batter mix and fluff until evenly coated. Lift clams from mix with mesh utensil and shake off any excess mix.
From woodmans.com


CANNED CLAMS | ALLRECIPES
New England Clam Chowder I. Rating: 4.5 stars. 718. Potatoes, half and half, bacon, and clams. This is the New England chowder of your childhood. Easy to make, ready in less than half an hour, a great dinner standby. By Debbie2. The Best Clam Sauce. Save.
From allrecipes.com


RECIPE: NEW ENGLAND-STYLE FRIED CLAMS - TASTING TABLE
2022-01-13 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 a …
From tastingtable.com


FRIED CLAMS WITH TARTAR SAUCE RECIPE PART 1 - MARTHA STEWART
Buttermilk Honey Fried Chicken Recipe Part 2 . Now Playing. Fried Root Vegetables . See More Other Ideas to Try . Finger Food Recipes ; Oysters, Mussels & Clams Recipes ; Dinner Side Dishes ; Thanksgiving Side Dish Recipes ; Comments Add a comment . Pinterest Facebook Comment Twitter Google+. Magazines & More. Martha Stewart ...
From marthastewart.com


HOW TO COOK FROZEN CLAMS? - BUTTERYPAN
2021-10-24 Spray the air fryer basket with cooking oil, and preheat the air fryer to 400 F. Put the frozen shucked clams into the basket and fry them for 12-15 minutes, depending on how crispy and well-done you want them to be. Shake the basket occasionally and add more oil to make them even more crispy. Serve the air-fried clams with salsa, tartare sauce ...
From butterypan.com


TOP 47 COOKING LONG NECK CLAMS RECIPES
New England Fried Clams Recipe | Hank Shaw - Hunter Angler … 1 week ago May 29, 2014 · 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 ...
From tprecipes.com


HOW TO FRY CLAMS - YOUTUBE
This guide shows you How To Make Fried ClamsWatch This and Other Related films here: http://www.videojug.com/film/how-to-make-fried-clamsSubscribe! http://ww...
From youtube.com


30 OF THE BEST FRIED FOODS AROUND THE WORLD | CNN TRAVEL
9 hours ago Leche frita (Spain) Leche frita is served with with cherries. FomaA/Adobe Stock. Leche frita, or fried milk, is a favorite northern Spanish street …
From cnn.com


FRIED CLAM STRIPS RECIPE (FRIENDLY'S COPYCAT) - RECIPES.NET
2021-09-27 Ingredients. Vegetable oil, for frying 2 lb clam strips; 1 cup buttermilk; 1 cup cornstarch; ½ cup cornmeal; ⅓ cup all-purpose flour; 1 tsp curry powder; ½ tsp celery salt; ½ tsp cayenne; ½ tsp salt; Instructions. Start by heating the canola oil in a pot over moderate heat until it reaches 380 degrees F.
From recipes.net


HOW TO COOK WITH CANNED CLAMS - SIMPLY RECIPES
2021-07-01 CHOWDERS AND STEWS: Minced, chopped, and whole baby clams add a pleasing bite to a bowl of chowder or seafood stew. Some recipes call for a combination of canned and fresh clams, such as in this Manhattan-s tyle chowder. This creamy Clam Chowder with Corn includes instructions for using canned in lieu of fresh.
From simplyrecipes.com


HOW TO MAKE FRIED CLAMS AT HOME WITH CHEF TIPS - TASTING TABLE
2015-08-20 Batch, Please. Though most of the chefs rely on deep fryers, you can still achieve golden glory with a heavy-bottomed pot and a few glugs of canola oil.The key is to be patient and fry in batches ...
From tastingtable.com


HOW TO MAKE FRIED CLAMS RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com


HOW TO MAKE FRIED CLAMS – GALAXY TRAINING
2022-03-13 Fried Clams Recipe – How to Make Fried Clams. Sep 08, 2014 · 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 ...
From galaxy-training.com


Related Search