Fresh Fried Clams

By Rena Coyle

Total Time
15 minutes
Rating
3(5)
Comments
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Featured in: FOOD; The Chesapeake's Bounty

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Ingredients

Yield:4 servings
  • 1quart shucked soft-shell clams, with reserved liquid
  • ½cup light cream
  • 1teaspoon red-pepper sauce
  • 1cup cornmeal
  • ½cup flour
  • ½cup oil for frying
  • ½cup butter
  • Tartar sauce (see recipe)
Ingredient Substitution Guide

Preparation

  1. Step 1

    Mix the cream with the red-pepper sauce and set aside. Combine the cornmeal with the flour and set aside.

  2. Step 2

    Dip the clams into the cream mixture. Remove them and dredge through the cornmeal mixture.

  3. Step 3

    Heat the oil and butter until hot, then add the clams. Cook for two to three minutes before flipping them over and cook for another one and a half minutes. Remove the clams and place them on a paper towel to drain. Add three tablespoons of the reserved clam liquid to the tartar sauce. Serve the clams, while hot, with the tartar sauce.

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3 out of 5
5 user ratings
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mm

Great idea to use cream with dash hot sauce in place of traditional plain milk etc before breading...tasty!

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