Sarasota's Fried Clams Recipe

"This recipe is a bit different - but, very delicious; easy; and, one of my favorite ways to prepare fried clams. I prefer to use whole belly or soft shelled clams for this recipe. Ipswich and razor are two of my favorites; as they really work best for frying. If you aren't sure - go to a seafood store/market and ask - they can advise you best. I serve these with my "Spicy Seafood Sauce," http://www.recipezazz.com/recipe/sarasotas-5-ingredient-spicy-seafood-sauce-10301. I don't like to deep fry too often; but, now and then - it is a nice treat. On the side, coleslaw, and baby new potatoes with butter and parsley for me. These can be served as an appetizer, or main course."

Original is 2-6 servings

Metric US

I've Tried It

Ingredients

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1 pound fresh clams (shucked whole belly, soft shelled, steamers, ipswich or razor clams ask your fish monger if you are not sure)
2 whole lemons, cut in wedges
SEASONING
1 1/2 cups all purpose flour
2 teaspoons ground mustard

4 teaspoons sweet paprika (definitely use sweet paprika)
1 teaspoon ancho chili powder
2 teaspoons salt, kosher (extra to season the clams once they are fried)
Peanut or vegetable oil

Nutritional

Serving Size: 1 (545.9 g)
Calories 585.3
Total Fat - 5.9 g
Saturated Fat - 1.1 g
Cholesterol - 68 mg
Sodium - 3756.6 mg
Total Carbohydrate - 96.8 g
Dietary Fiber - 17.4 g
Sugars - 7.3 g
Protein - 48.4 g
Calcium - 191.2 mg
Iron - 9.3 mg
Vitamin C - 112.5 mg
Thiamin - 0.6 mg

Step by Step Method

Step 1

Clams ... When you get clams from a reputable seafood market, they are cleaned and ready to go. Make sure that you remove the clams from the refrigerator to take the chill off. You do NOT want to cook with cold clams. Also, lay them out; you don't want them sitting in any liquid.

Step 2

Seasoning Mix ... Add the flour, mustard, paprika, chili powder, and salt to a small bowl; and mix to combine.

Step 3

Oil ... I like to use my deep cast iron skillet for this. You can also use a deep fryer. I have a "Fry Baby," which works very well; but, I still prefer a deep cast iron skillet or pot. With a bigger pan or pot, you can fry more at one time; but, you still - never want to over crowd - otherwise, they will NOT brown. I don't mind cooking them in a few batches. Just add to a sheet pan, and cover with foil. These only take a couple of minutes to cook, so a couple of batches only take a couple of minutes.

Step 4

Clams and Dredging ... Add the clams to the flour mixture, dredge to coat the entire clam, then shake off any excess. TIP: I love to keep those brown paper lunch bags in my cabinet. This is a great way to dredge anything. Simply add all your dredging mix to the bag. fold over the top to close and shake. Then, add your clams, shake to coat, them remove them, shaking off any excess. Throw away the bag. NO clean up! This works for chicken, steak, pork, seafood, etc.

Step 5

Fry ... This is a good time to use a thermometer. You want the right temperature so you don't end up with - "soggy" or "burned, over done" clams. The magic temp - 375 degrees. They go fast, so keep an eye on them; just 1-2 minutes, depending on the size of the clam until golden brown. I use a spider. A wire mesh spatula like utensil, that will allow you to turn the clams as they cook; and remove them, allowing the grease to drain.

Step 6

Add the clams to a plate, lined with a paper towel; and, season with a pinch of salt. It is best to always lightly salt any fried food as soon as it comes out of the fryer.

Step 7

Serve and ENJOY! ...This is a delicious and easy recipe for clams. I prefer to serve it with http://www.recipezazz.com/recipe/sarasotas-5-ingredient-spicy-seafood-sauce-10301; which is my favorite. However, you can also serve with a remoulade, tarter, lemon sauce, or cocktail sauce. And, don't forget, plenty of fresh lemon wedges to squeeze over the clams. As I mentioned, coleslaw and baby new potatoes are my favorite sides.