Fried Clams - The Real Deal
Recipe: #9085
April 18, 2013
Categories: Side Dishes, New England, Labor Day, Romantic Dinner, Deep Fry, Clams, more
"If you like Fried Clams and don't know how to make them, this is the recipe for you! Straight from New England, this recipe is from The Village Restaurant in Essex, Massachusetts. Cooking time is per batch of clams. The recipe ingredients can easily be multiplied to feed more people. These are typically served with tarter sauce and ketchup, and a squeeze of lemon tastes great too. Typical sides at all the clam shacks are french fries, coleslaw, and a roll. Oh, did I mention you can make clam rolls also. They are typically served in a grilled New England Style Hot Dog Roll. You can also use this recipe for oysters, mussels, shrimp and scallops."
Ingredients
Nutritional
- Serving Size: 1 (537 g)
- Calories 679
- Total Fat - 13 g
- Saturated Fat - 5.1 g
- Cholesterol - 192.4 mg
- Sodium - 2759.6 mg
- Total Carbohydrate - 87 g
- Dietary Fiber - 8.6 g
- Sugars - 9.4 g
- Protein - 54.7 g
- Calcium - 344.7 mg
- Iron - 7.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Melt 3 pounds lard in a deep, heavy pot over medium heat to 375° on a candy thermometer.
Step 2
Meanwhile, sift together cornflour, all-purpose flour, and salt into a bowl, then set aside.
Step 3
Beat egg together with milk in a bowl. Set aside.
Step 4
Drain liquid from clams.
Step 5
Swish 1 clam at a time in milk, then dredge in cornflour mixture. Fry in batches until golden brown and crisp, 30–40 seconds for each batch. Drain on paper towels.
Step 6
Season to taste with salt.
Step 7
Squeeze a fresh lemon over clams, if you like.
Step 8
Serve with tarter sauce or ketchup on the side.
Tips
- Deep Fryer or Large Frying Pan