Fresh Fried Clams Food

FRIED CLAMS

Steps:

• In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour., Dip clams in batter; shake off excess. Coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt. , Serve immediately with sauce if desired.

BATTERED FRIED CLAMS

Steps:

• In a medium sized bowl mix milk, egg yolk, butter, and salt. Sift the flour into the milk mixture stir until smooth. In a small chilled bowl beat the egg white with an electric mixer until soft peaks form. (For best results: refrigerate the bowl, mixer blade and egg white prior to mixing) Fold the beaten egg white into the milk mixture.
• In a large saucepan or deep fat fryer heat oil to 375'. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300' oven while frying the remaining clams.
• Serve with tartar sauce.

FRIED CLAMS WITH TARTAR AND COCKTAIL SAUCES

Steps:

• Combine the corn flour, all-purpose flour, seafood seasoning, salt and pepper in a large bowl. Whisk together the milk and egg in a small bowl and season with salt and pepper.
• Add enough oil to a heavy-bottomed pot fitted with a deep-frying thermometer to reach 4 inches up the sides. Heat the oil to 365 degrees F and line a sheet tray with paper towels.
• Dip the clams in the milk, then into the seasoned flour. Add 8 to 10 clams to the oil at a time and fry in batches until they are crispy and golden brown, 45 seconds to 1 minute. Remove the clams to the lined sheet tray. Continue frying the remaining clams.
• Sprinkle the clams with salt and pepper and transfer to a platter. Serve with the Tartar and Cocktail sauces and lemon wedges.
• Stir together the mayonnaise, relish, dill, lemon juice, salt and pepper in a medium bowl and refrigerate at least 1 hour and up to 2 days.
• Stir together the ketchup, chile paste, horseradish, lemon juice, Worcestershire, salt and pepper in a medium bowl and refrigerate until serving, or up to 1 week.

FRESH FRIED CLAMS

Steps:

• Mix the cream with the red-pepper sauce and set aside. Combine the cornmeal with the flour and set aside.
• Dip the clams into the cream mixture. Remove them and dredge through the cornmeal mixture.
• 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.