Lindas New England Fried Clams Recipes

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LINDA'S NEW ENGLAND FRIED CLAMS



Linda's New England Fried Clams image

This is a really TASTY Fried Clam recipe. Try it and see for yourself... It's a WINNER! You can also use this same recipe for scallops, oysters, and any other fish...

Provided by Lindas Busy Kitchen

Categories     Healthy

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 9

3 cups soft shell clams or 3 cups long-neck clams, drained, and shucked
vegetable oil, for deep frying
3 eggs
1 cup evaporated milk
1 teaspoon salt
1/2 cup cornflour (not cornmeal)
lemon wedge
tartar sauce
ketchup

Steps:

  • Preheat oven to its lowest setting.
  • Line a lg. cookie sheet with double thickness of paper towels, and place it in the oven.
  • Pour vegetable oil into a deep fryer, or a lg. heavy saucepan, to a depth of about 3".
  • Heat oil to 375°F.
  • In a bowl, beat the eggs until well blended, then stir in the milk and salt.
  • Spread the flour on a lg. strip of wax paper.
  • Drop the clams into the egg-milk mixture, and let them soak for 1 minute.
  • Pick up a handful of the soaked clams, and roll them in the flour until well coated. Shake off any excess flour before dropping in the oil.
  • Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown.
  • As they brown, transfer them to the towel-lined pan, and keep them warm in the oven, while the rest are cooking.
  • Serve with lemon wedges, tarter sauce, and ketchup.

Nutrition Facts : Calories 674.5, Fat 21.1, SaturatedFat 8.9, Cholesterol 417.7, Sodium 3450.7, Carbohydrate 47.8, Fiber 2.1, Sugar 0.5, Protein 70

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.

LINDA'S NEW ENGLAND CLAM CHOWDER



Linda's New England Clam Chowder image

This is delicious on a cold winter or fall day! If thickened, this is great in a bread bowl. I love mine with oyster crackers on top, and a BIG dill or sour pickle on the side! You can add 2 cans cream style corn too, as I did in the pictures I posted for another delicious chowder variation! If you cook ahead and give chowder a chance to sit in the fridge, the flavors will meld and it is even more AWESOME the 2nd day! I often use Fat Free Half And Half in place of the whole milk, and its great too. NOTE: This chowder makes lots of delicious thin milky, buttery broth, which is traditional in New England style chowders. If you make changes to the amounts of milk, butter, etc. it will not taste as rich and delicious, and changes the recipe.

Provided by Lindas Busy Kitchen

Categories     Chowders

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 9

8 large potatoes, peeled, and cubed into 1-inch squares
2 large onions, cut in 1/2, then thinly sliced
2 (10 ounce) cans geisha brand baby clams, with juice
2 quarts whole milk, works best
1 (12 ounce) can evaporated milk
1/2 cup margarine
salt and pepper, to taste
1 (16 ounce) bottle clam juice (optional)
2 (14 3/4 ounce) cans cream-style corn (optional)

Steps:

  • In a lg. pot, put in potatoes, and onions. Add enough water to cover all.
  • Add salt and pepper, and let come to a boil. Boil about 15 minutes.
  • Drain out water, until it is just covering all.
  • Add clams with juice and bottled clam juice (if you are using), milk and evaporated milk, Stir.
  • Add stick of margarine, and stir as it melts to blend. Heat for 20 mins on med. heat.
  • If you want to thicken the chowder, do so now, by adding about 1/2 cup flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
  • Add salt and pepper, to taste.
  • Makes a big pot.

Nutrition Facts : Calories 659.7, Fat 23.6, SaturatedFat 8.7, Cholesterol 62, Sodium 340.6, Carbohydrate 85.6, Fiber 8.6, Sugar 17.3, Protein 28.2

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