Simple Fried Clam Recipes

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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

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

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

SUNNY'S EASY FRIED CAJUN CLAMS



Sunny's Easy Fried Cajun Clams image

Provided by Sunny Anderson

Categories     appetizer

Time 2h35m

Yield 4 servings

Number Of Ingredients 12

2 cups whole milk
1 tablespoon seafood seasoning, such as Old Bay
Zest of 2 lemons
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
10 ounces fresh shucked long-neck or soft-shell clams
1 cup fine cornmeal
1 cup all-purpose flour
1 tablespoon seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Peanut or vegetable oil, for frying
Serving suggestions: lemon wedges, cocktail sauce and tartar sauce

Steps:

  • For the Cajun clams: In a bowl, add the milk, seafood seasoning, lemon zest, a nice pinch of salt and a few good grinds of pepper. Whisk until the salt dissolves. Add the clams, and then soak in the refrigerator for 2 hours.
  • For the dredge mixture: In a brown paper bag or bowl, add the cornmeal, flour, seafood seasoning, a nice pinch of salt and a few good grinds of pepper. Stir to combine. Using tongs or a slotted spoon, remove the clams from the bowl, shaking off any excess milk. Drop them into the flour mixture and shake or stir to coat. Place the clams on a baking sheet fitted with a wire rack and rest 15 minutes.
  • In a heavy-bottomed pot, add enough oil to reach 4 inches up the sides. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil reaches 365 degrees F. Fry the clams in batches until golden brown, about 30 seconds to 1 minute, depending on the size of the clams. Remove from the oil to a paper-towel-lined plate and season lightly with salt.
  • Serve with a spritz of lemon juice, cocktail sauce and tartar sauce, but I'm having it with a side of burger.

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.

PANKO-BREADED FRIED RAZOR CLAMS



Panko-Breaded Fried Razor Clams image

I grew up on the West Coast where these tasty little treats are found. You can vary the amount of ingredients used in the recipe according to the number of clams you have, but be sure to use real Parmesan cheese and only panko crumbs, not regular bread crumbs. Pound the necks with a meat tenderizer, or deep fry them, if desired. These are delicious!!!

Provided by Danielle Harbold

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 2h20m

Yield 3

Number Of Ingredients 9

6 razor clams, cleaned and dried
2 eggs
1 cup all-purpose flour
salt to taste
black pepper to taste
garlic powder to taste
1 cup panko (Japanese bread crumbs)
¼ cup shredded Parmesan cheese
⅓ cup vegetable oil for frying

Steps:

  • Place a sheet of wax paper on a flat baking sheet sized to fit in your freezer; set aside.
  • Beat eggs together in a bowl. Stir together the four, salt, pepper, and garlic powder in a second bowl. Mix together the panko and Parmesan cheese in a third bowl. Flour the clams well, shaking off any excess. Dip clams into the eggs, then into the panko mixture, pressing it evenly onto the clams. Place on prepared baking sheet, cover with wax paper; freeze until firm.
  • Heat oil in a skillet over medium-high heat. Fry clams until lightly browned, about 1 minute on each side. Do not overcook or they will become tough. Place on paper towels to drain.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 60 g, Cholesterol 158.8 mg, Fat 10 g, Fiber 1.2 g, Protein 25.8 g, SaturatedFat 3 g, Sodium 373.3 mg, Sugar 0.5 g

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.

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.

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From recipeschoice.com


10 BEST RAZOR CLAM RECIPES TO TRY - INSANELY GOOD
2022-04-14 Steamed Razor Clams with Garlic Sauce. Fried Clams with Aioli Dipping Sauce. Beer-Battered Razor Clams. Spicy Fried Razor Clam. Vietnamese Grilled Razor Clams with Scallion Oil. Asian Style Razor Clam. Sauteed Razor Clams with Garlic and Parsley
From insanelygoodrecipes.com


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