Fried Ipswich Whole Belly Clams With Tartar Sauce
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
54
Spice
61
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
All-Purpose Flour6 large
Egg3 cups
Cracker Meal (see notes)1 cup
Bread Crumb (fine dry)2 tbsps
Cornmeal2 tsps
Old Bay SeasoningDirections:
1
Line a baking sheet with wax paper
2
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
3
Spread the clams out on several layers of paper towels and blot them as dry as possible
4
Heat about 3 inches of canola oil in a large saucepan over medium-high heat to 360°F
5
Toss the clams in the flour and shake off any excess
6
Dip the clams into the egg, coating them completely
7
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
8
Keep one hand dry and use the other hand for wet
9
Transfer to the baking sheet
10
If the breading begins to clump, put it through a coarse sieve
11
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
12
Drain on paper towels
13
Pile the clams on 4 dinner plates and serve with individual bowls of tartar sauce—and some fries
14
Line a baking sheet with wax paper
15
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
16
Spread the clams out on several layers of paper towels and blot them as dry as possible
17
Heat about 3 inches of canola oil in a large saucepan over medium-high heat to 360°F
18
Toss the clams in the flour and shake off any excess
19
Dip the clams into the egg, coating them completely
20
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
21
Keep one hand dry and use the other hand for wet
22
Transfer to the baking sheet
23
If the breading begins to clump, put it through a coarse sieve
24
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
25
Drain on paper towels
26
Pile the clams on 4 dinner plates and serve with individual bowls of tartar sauce—and some fries