This fried clam recipe is a family tried and true. For years I would order fried clams when we would go to seafood shacks & restaurants. My brother-in-law made this one summer and I was sold on it. You can use ipswich or razor clams but frankly my favorite clams are little neck or cherrystone. Anyway, try the recipe and enjoy.
2 quarts vegetable oil for deep frying
1 quart shucked little neck or cherrystone clams, drained
2 eggs, lightly beaten
1/4 cup of milk
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup fine corn meal
1/2 Teaspoon. Old Bay Seasoning
Heat deep fryer to 375 degrees F. Use a cooking thermometer to manage temperature.
Combine the eggs and milk in a bowl. In a separate bowl, combine flour, corn meal, old bay seasoning, salt and black pepper.
Dip clams in egg and milk and then dredge in the flour mixture.
Carefully slide clams into hot oil. Cook five at a time until golden brown, about 2 – 3 minutes. Drain briefly on paper towels or on a rack. Serve your fried clams hot with lemon wedges, tartar sauce or cocktail sauce – however you like..
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