Taste of Home
Fried Clams
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 1 dozen.
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
Ingredients
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1-1/2 cups yellow cornmeal, divided
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1/2 cup cake flour, divided
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2/3 cup water
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12 fresh cherrystone clams, shucked
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Oil for deep-fat frying
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1/2 teaspoon salt
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Tartar sauce or seafood cocktail sauce, optional
Directions
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1.
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.
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2.
Dip clams in batter; shake off excess. Coat with cornmeal mixture.
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3.
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.
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4.
Serve immediately with sauce if desired.
Nutrition Facts
1 appetizer: 127 calories, 4g fat (0 saturated fat), 4mg cholesterol, 106mg sodium, 18g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.
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