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Friday, October 15, 2010

Fried Whole Belly Clams

When in the kitchen I'm happy as a clam.
These are the best fried clams this born
and raised New Englander has ever had.
Crispy and full of big juicy clam flavor.
Sweet smoked paprika has brown sugar
in it which gives these fried whole clams
a sweet and very yummy smoky tasting flavor.
Served with a home made tartar sauce
it doesn't get any clam better than this.

To make tartar sauce simply combine
mayonnaise with sweet pickle relish,
add a dash of hot red pepper sauce.

24 whole littleneck clams, shucked
1 cup all-purpose flour
1/8 cup corn meal flour
2 teaspoons Old Bay Seasoning
1/2 teaspoon sweet smoked paprika
Canola oil for deep frying
Homemade tarter sauce

Place shucked clams in a bowl,
add Old Bay Seasoning and
toss to coat clams all over,
Cover and refrigerate overnight.
Remove and drain any liquid.
Place flour and cornmeal in a bowl,
add black pepper and smoked paprika.
Mix with your hands to coat all over
Preheat frying oil to 360 degrees F.
Remove one clam at a time,
shaking off excess flour.
Place in oil and fry until
golden brown and delicious.
Remove to a towel and salt to taste.
Serve with homemade tartar sauce.

1 comment:

Anonymous said...

This was an amazing dish,
thanks for the post.
I added some fried clams and we had a great meal using this recipe.