Fried Clams Food

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BATTERED FRIED CLAMS



Battered Fried Clams image

These fried clams are nothing like the ones you find frozen in the supermarket, these are the real McCoy. I like to serve them with my KFC Coleslaw Recipe #110948, chips, or onion rings and french fries and of course tartar sauce is an absolute must! AYUH thats the truth. Note:the cook time is 1-1/2minutes PER BATCH

Provided by lets.eat

Categories     No Shell Fish

Time 11m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/2 cup milk
1 egg yolk
1 tablespoon butter, melted and cooled
1/4 teaspoon salt
1/2 cup all-purpose flour
1 egg white
1 pint shucked clam, rinsed and well drained
oil (for deep frying)
tartar sauce, for dipping

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 RAZOR CLAMS



Fried Razor Clams image

A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me!

Provided by SALMONSNAGGER

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 4

Number Of Ingredients 8

½ cup oil for frying, or as needed
1 (4 ounce) packet saltine crackers, finely crushed
½ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
2 eggs, beaten
4 large razor clams, cleaned and dried

Steps:

  • Heat the oil in a large skillet over medium heat.
  • In a bowl, mix crushed crackers with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat.
  • Fry clams in the hot oil until golden brown. Do not over cook.

Nutrition Facts : Calories 215 calories, Carbohydrate 25 g, Cholesterol 96.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 1.7 g, Sodium 405.3 mg, Sugar 0.5 g

DEEP-FRIED CLAMS OR SCALLOPS



Deep-Fried Clams or Scallops image

Moist and tender, these crispy golden fried clams are a treat, especially when served with two homemade dipping sauces.

Provided by BHG Test Kitchen

Number Of Ingredients 26

1 pint shucked clams or 1 pound fresh or frozen scallops
Spicy Cocktail Sauce (see recipe below) (optional)
Sweet and Sour Sauce (see recipe below) (optional)
1 cup all-purpose flour
0.5 teaspoon sugar
1 beaten egg
2 tablespoon cooking oil
Shortening or cooking oil for deep-fat frying
1 tablespoon finely chopped onion
1 small clove garlic, minced
1 tablespoon butter or margarine
0.667 cup water
0.5 ounce (1/3 cup) tomato paste
1 tablespoon prepared horseradish
2 teaspoon lemon juice
2 teaspoon Worcestershire sauce
0.5 quart dry mustard
0.25 teaspoon salt
0.25 teaspoon ground red pepper
0.25 cup packed brown sugar
2 teaspoon cornstarch
0.25 teaspoon ground ginger
0.333 cup unsweetened pineapple juice
2 tablespoon finely chopped green pepper
2 tablespoon vinegar
1 tablespoon soy sauce

Steps:

  • Thaw scallops, if frozen. Prepare Spicy Cocktail Sauce or Sweet and Sour Sauce, if desired. If scallops are large, cut in half. Rinse clams or scallops; pat dry with paper towels. Set aside.
  • For batter, in a medium mixing bowl combine flour, sugar, and 1/4 teaspoon salt. In a small mixing bowl combine egg, 2 tablespoons cooking oil, and 3/4 cup cold water. Add to flour mixture; beat smooth.
  • In a deep-fat fryer or a 2-quart saucepan heat 2 inches shortening or oil to 375 degree F (see tip below). Dip clams or scallops into batter. Fry a few at a time, until golden brown, turning once. Allow 1 to 1-1/2 minutes for clams and 2 to 2-1/2 minutes for scallops. Remove from fat and drain on paper towels. Keep fried clams or scallops warm in a 300 degree F oven while frying remaining seafood. Serve with sauce, if desired. Makes 4 servings. Spicy Cocktail Sauce
  • In a 1-quart saucepan cook onion and garlic in hot butter over medium-high heat until tender but not brown, stirring often. Stir in water, tomato paste, horseradish, lemon juice,Worcestershire sauce, dry mustard, salt, and ground red pepper. Bring to boiling. Reduce heat, then simmer, uncovered, for 5 to 10 minutes or until of desired consistency. Serve warm or chilled with seafood. Makes about 1 cup. Sweet and Sour Sauce
  • In a 1-quart saucepan combine brown sugar, cornstarch, and ground ginger. Stir in pineapple juice, green pepper, vinegar, and soy sauce. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir sauce for 2 minutes more. Serve sauce warm with seafood. Makes 3/4 cup. Use a deep-fat frying thermometer to check the temperature of the fat. Place it so the bulb does not touch the pan. Carefully control the temperature of the fat by adjusting the heat.

Nutrition Facts : Calories 389 kcal, Carbohydrate 26 g, Cholesterol 92 mg, Protein 19 g, SaturatedFat 4 g, Sodium 80 mg, Sugar 1 g, Fat 23 g, UnsaturatedFat 17 g

FRIED CLAMS



Fried Clams image

The clam's crunchy, golden coating will truly melt in your mouth. One bite and you'll understand why these are considered a delicacy! Tim Connolly, Freeport, Maine

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 7

1-1/2 cups yellow cornmeal, divided
1/2 cup cake flour, divided
2/3 cup water
12 fresh cherrystone clams, shucked
Oil for deep-fat frying
1/2 teaspoon salt
Tartar sauce or seafood cocktail sauce, optional

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.

Nutrition Facts : Calories 127 calories, Fat 4g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

FRIED CLAMS AND OYSTERS



Fried Clams and Oysters image

Provided by Giada De Laurentiis

Categories     appetizer

Time 23m

Yield 2 servings

Number Of Ingredients 9

Olive oil, for frying
2 cups buttermilk
2 cups Italian-style breadcrumbs
1/2 pound, small, shucked clams, about 20 to 25
1/2 pound, small, shucked oysters, about 8 to 10
1 lemon, cut in 1/2
Sea salt
1 1/2 cups marinara or arrabiata sauce (store bought or homemade), warmed
1/4 teaspoon red pepper flakes, optional, if using marinara (not arrabiata) sauce

Steps:

  • Pour enough olive oil into a large, deep, heavy frying pan to reach a depth of 3 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
  • While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip clams and oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge clams and oysters in the bread crumbs. Place the clams and oysters on a baking sheet, and continue.
  • When the oil is hot, fry the clams and oysters in batches, about 3 minutes per batch. Using a slotted spoon, transfer the fried seafood to paper towels to drain.
  • Immediately sprinkle the fried seafood with freshly squeezed lemon and sea salt. Serve with a bowl of warmed spicy marinara or arrabiata sauce for dipping.

FRIED CLAMS WITH TARTAR AND COCKTAIL SAUCES



Fried Clams with Tartar and Cocktail Sauces image

Provided by Valerie Bertinelli

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 25

2 cups corn flour
1 cup all-purpose flour
1 tablespoon seafood seasoning, such as Old Bay
1 tablespoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 cup milk
1 large egg
Canola oil, for frying
1 pound shucked frozen long-neck or soft-shell clam bellies, thawed, or freshly shucked clams
1 cup Tartar Sauce, recipe follows
1 cup Cocktail Sauce, recipe follows
Lemon wedges, for serving
1 cup mayonnaise
2 tablespoons dill relish
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
1 cup ketchup
1 tablespoon Calabrian chile paste, or more to taste
1 tablespoon prepared horseradish, or more to taste
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
Freshly ground black pepper

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.

FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE



Fried Ipswich Whole Belly Clams with Tartar Sauce image

Provided by Sandy Ingber

Categories     Shellfish     Appetizer     Fry     Seafood     Clam     Summer     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 9

1 cup all-purpose flour
6 large eggs
3 cups cracker meal (see Notes)
1/2 cup fine dry bread crumbs
2 tablespoons cornmeal
2 teaspoons Old Bay seasoning
2 pounds (about 4 cups) Ipswich clams, drained (see Notes)
Canola oil for frying
Tartar Sauce

Steps:

  • Line a baking sheet with wax paper. Set up for what we call "standard breading procedure": Put the flour in a shallow bowl; put the eggs in a second shallow bowl and beat them with a fork; put the cracker meal, bread crumbs, cornmeal, and Old Bay in a third shallow bowl and whisk to combine.
  • Spread the clams out on several layers of paper towels and blot them as dry as possible.
  • Heat about 3 inches of canola oil in a large saucepan over medium-high heat to 360°F.
  • Toss the clams in the flour and shake off any excess. Dip the clams into the egg, coating them completely. Lift them out by the handful and let any excess egg drip off, then put the clams into the breading mixture and toss to coat them completely. Keep one hand dry and use the other hand for wet. Transfer to the baking sheet. If the breading begins to clump, put it through a coarse sieve.
  • Fry the clams in small batches-crowding the pan will lower the temperature of the oil and the clams will come out greasy-until golden brown and crisp, about 1 minute. Drain on paper towels.
  • Pile the clams on 4 dinner plates and serve with individual bowls of tartar sauce-and some fries.

DEEP FRIED CLAMS



Deep Fried Clams image

If you're addicted to those restaurant fried clams, try making your own at home with this simple recipe using a deep-fryer or Dutch oven.

Provided by Peggy Trowbridge Filippone

Categories     Appetizer     Entree     Dinner

Time 20m

Yield 4

Number Of Ingredients 10

2 cups saltine crackers (finely crushed)
1/2 teaspoon poultry seasoning
1/2 teaspoon kosher salt
1/4 teaspoon ground chipotle chile pepper (or cayenne pepper)
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/8 teaspoon dried dill weed
1 10-ounce can whole baby clams (drained)
2 large eggs (lightly beaten)
1/3 cup peanut oil (for frying)

Steps:

  • Gather the ingredients. Preheat the deep-fryer to 375 F or heat 3 inches of peanut oil in a Dutch oven.
  • Measure cracker crumbs, poultry seasoning, salt, chipotle pepper, garlic powder, oregano, and dill weed into a large zip-top bag. Toss to combine. Set aside.
  • Stir the clams into the beaten eggs. Using a slotted spoon, remove a few clams at a time and place them in the bag of herbed cracker crumbs. Shake to coat, remove clams, and place on a platter. Repeat until all clams are coated.
  • Fry clams in batches, about 30 seconds, until golden brown. Take care not to crowd the clams while frying. Drain on paper towels and serve hot as an appetizer or entrée.

Nutrition Facts : Calories 416 kcal, Carbohydrate 26 g, Cholesterol 128 mg, Fiber 1 g, Protein 23 g, SaturatedFat 4 g, Sodium 548 mg, Sugar 0 g, Fat 24 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g

NEW ENGLAND DEEP FRIED CLAMS



New England Deep Fried Clams image

Make and share this New England Deep Fried Clams recipe from Food.com.

Provided by Steve P.

Categories     Lunch/Snacks

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 egg, separated
1/2 cup milk
1/4 teaspoon salt
1 tablespoon butter, melted
1/2 cup flour, sifted
1 pint raw maine clam, shucked
oil (for frying)

Steps:

  • Beat egg white until stiff.
  • Add milk, salt, and melted butter to egg yolk and beat together.
  • Add flour and stir.
  • Fold into stiffly beaten egg white.
  • Drain clams and dip each into batter and fry in deep fat at 375F until golden.
  • Drain on paper towels.

FRIED WHOLE BELLY CLAMS



Fried Whole Belly Clams image

Crispy golden fried clams are crunchy, chewy and a little bit briny -- all in one bite. Great with homemade tartar sauce and fries.

Provided by Lisa Lotts

Categories     Appetizer     Main Course

Time 40m

Number Of Ingredients 22

72 whole belly clams in their shell ((aka: steamers, Maine clams or Ipswich clams) (about 18 clams per person))
1 cup corn flour ((also sold as fish fry or use fine ground cornmeal))
1 cup all purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon salt (plus more to season after frying)
1 cup milk
1/2 cup buttermilk
1 large egg
1/2 cup mayonnaise
2 tablespoons finely chopped dill pickle
1 teaspoon chopped capers
1 teaspoon whole grain Dijon mustard
1/4 teaspoon lemon zest
1 1/2 teaspoons lemon juice
3/4 teaspoon chopped fresh dill
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1/2 teaspoon sugar
peanut oil for frying
lemon wedges
tartar sauce ((recipe given))
french fries

Steps:

  • In a small bowl combine all the ingredients and whisk together. Cover and refrigerate.
  • We tried several methods to shuck the clams and by far, this was the easiest for us....
  • Place the clams in a large bowl and rinse them several times with cold water to wash away the grit and sand on their shells. Cover the clams with fresh cold water and let them sit for 20 minutes so that they can expunge any excess grit in their siphons.
  • Bring a pot of water to a boil. Drain the clams and add them to the pot. Blanch the clams for 20 seconds, then immediately drain the water off of them. Transfer the clams to a fresh bowl filled with cold water to stop the cooking.
  • Pry the shell open with your fingers (this would be impossible to do if you didn't blanch them first.) Remove the clam and locate the black protruding neck (actually a siphon that they use to filter their food).
  • Go to the base of the "neck" and pull the outer layer or membrane from the clam and discard. Cut the tip of the black siphon off and discard. Transfer the shucked clam (this includes the neck, belly and strip) to a bowl of fresh water. Continue to shuck the clams in this fashion.
  • Change the water several times to make sure the grit has been removed from the clams and set aside.
  • In a medium bowl, combine the flour, corn flour (or fine cornmeal), salt and cayenne pepper and whisk to combine. Set aside.
  • Use another medium bowl to combine the milk, buttermilk and egg with a whisk until well blended.
  • Heat 2-3 inches of peanut oil in a deep fryer to 375°. Line a baking sheet with craft paper, newspaper or brown paper bags to soak up the oil.
  • Dip the clams into the egg mixture and then toss them individually in the corn flour blend to coat.
  • Fry the clams in batches with no more than 8-10 clams per batch. Cook each batch for 1-2 minutes or until the clams are crispy and golden. Using a spider, transfer the clams to the paper lined baking sheet to cool. Sprinkle with a pinch or two of salt. Continue frying and seasoning the clams in this manner.
  • Serve the clams with simple tartar sauce and a wedge of lemon. Most New England clam shacks also serve them with french fries... I used a frozen bag of Alexia fries and crisped them in a convection oven... worked great!

Nutrition Facts : Calories 519 kcal, Carbohydrate 60 g, Protein 12 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 1285 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

FRIED CLAMS



Fried Clams image

Provided by Joey Campanaro

Categories     Milk/Cream     Fry     Lemon     Cornmeal     Clam     Summer     Parsley     Gourmet

Yield Makes 8 servings

Number Of Ingredients 14

10 cups canola oil
2 pounds clam strips (about 4 cups)
1 cup buttermilk, well-shaken
1 cup cornstarch
1/2 cup cornmeal (preferably yellow, for color)
1/3 cup unbleached all-purpose flour
1 teaspoon curry powder
1/2 teaspoon celery salt
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
2 lemons
1 1/2 cups fresh flat-leaf parsley sprigs, well-dried and loosely packed
Kosher salt, to taste
Accompaniment: Lemon Coriander Aïoli

Steps:

  • Start by heating canola oil in pot over moderate heat until a deep-fat thermometer registers 380°F.
  • While oil is heating, rinse and drain clam strips in a colander and stir together with buttermilk in a large bowl. Drain clams well in a colander set over a bowl, at least 5 minutes (reserve drained buttermilk).
  • Stir together cornstarch, cornmeal, flour, curry powder, celery salt, cayenne, and kosher salt in a large bowl.
  • Dredge 1 handful of drained clams in flour mixture, then shake in a large sieve over flour bowl to remove excess flour. Transfer clams, one by one, shaking them again to remove any excess flour mixture, to a baking sheet. Wash and dry lemons and cut crosswise into 1/16-inch slices. Dip 3 or 4 slices in reserved buttermilk, let excess drip off, then dredge in flour mixture, shaking off excess (don't use the sieve).
  • Fry coated clams with coated lemon slices and 1/4 cup parsley sprigs per batch until clams are crisp and golden, about 1 1/2 minutes, then transfer with a slotted spoon to paper towels to drain. Sprinkle with kosher salt to taste. Return oil to 380°F between batches, removing any bits of fried batter with a fine sieve and coating next batch of clams and lemon slices. The batches will get progressively darker, but that won't affect the flavor.
  • Available at Wild Edibles (212-687-4255) and many fish stores with advance notice.

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Work in small batches, perhaps 6 clams at a time. Fry each batch for 3 to 4 minutes. Using a slotted spoon or spider, transfer fried clams to a platter lined in paper towel. …
From cbc.ca
  • Fill a large pot with a tight-fitting lid with ½ inch of water. Cover with the lid and bring to a boil over high heat. When the water starts to boil, carefully place all clams in the pot. Cover and cook until clams have opened widely and firmed up a bit, about 10 minutes. Discard any clams that didn’t open. Strain cooking liquid, let cool, and save for another day; it will keep for at least 4 days in the fridge (steamer “clam juice” is the most versatile and delicious clam juice — perfect for chowders and pasta dishes).
  • Using your fingers, pluck out the clam meat. Pull off the “socks” (the black skin covering the siphons) and discard. Place clams on a baking sheet lined with paper towel and set aside to dry until ready to use.
  • In a shallow bowl, combine flours, baking powder, and salt. Slowly whisk in beer or soda and mix just until smooth (don’t overmix, as you want to retain some of the fizziness). Stir in thyme. Set aside.


10 BEST FRIED CLAMS IN NEW ENGLAND - NEW ENGLAND TODAY
This understated food stand on Maine’s Blue Hill peninsula has been frying up seafood since the 1940s, and it shows in its perfectly cooked, locally sourced, fried whole-belly clams. The key to its success seems to lie in the simplicity and honesty of the cooking, with recipes dating back several decades. Seven years ago, the shack earned a James Beard …
From newengland.com
Estimated Reading Time 6 mins


RECIPE: NEW ENGLAND-STYLE FRIED CLAMS - TASTING TABLE
Fry the clams in batches, turning occasionally, until the clams are golden brown and crisp, 40 seconds to 1 minute. Remove using a slotted spoon and transfer to a paper towel-lined plate to drain ...
From tastingtable.com
Cuisine American
Total Time 35 mins
Category Appetizer, Main Course, Side Dish
Calories 886 per serving


FIVE FAVORITE FRIED CLAMS - BACKYARD ROAD TRIPS
Second, only to lobster, fried clams are the perfect New England summertime food. Although, the North Shore of Massachusetts is synonymous with the delectable fried delight. I’ve scoured my favorite fried clams in the region closer to me. With restaurants in Plymouth, MA, New London, CT, and Cape Cod, these are some of the best fried clams in …
From backyardroadtrips.com
Estimated Reading Time 4 mins


MARC'S FRIED CLAMS, MONCTON - PHOTOS & RESTAURANT REVIEWS ...
Marc's Fried Clams. Unclaimed. Save. Share. 45 reviews #81 of 165 Restaurants in Moncton $$ - $$$ Seafood Canadian. 300 Elmwood Dr, Moncton, New Brunswick E1A 6V2 Canada +1 506-857-3176 Website. Closed now : See all hours.
From tripadvisor.ca
4/5 (45)


FRIED CLAMS WITH LOOFAH | MISS CHINESE FOOD
Fried Clams with Loofah “Fried clams with loofah” The practice of fried clams with loofah Step 1. Cleaned clam meat. Cleaned clam meat. Step 2. Loofah peeled and cut into pieces. Loofah peeled and cut into pieces. Step 3. Pour oil in a pot and heat it up, pour in the clam meat and stir fry for several times. Pour oil in a pot and heat it up, pour in the clam meat …
From misschinesefood.com
Servings 3
Category Homely


FRIED CLAMS RECIPE - HOW TO MAKE FRIED CLAMS
How to Make Fried Clams. In a 4 quart saucepan, melt 2 ¾ lb. lard or vegetable oil to a depth of 2 inches in the pan. Heat to 350˚F. Using two bowls, pour evaporated milk into one, and corn flour into the other. In small batches put the clams in a hand-held strainer, and submerge into the bowl of evaporated milk to coat.
From woodmans.com
Estimated Reading Time 1 min


FRIED CLAMS NUTRITION - OUR EVERYDAY LIFE
Fried clams, made by breading whole clams or clam strips and deep-frying them, is a commonly available food. Softshell clams are sometimes used to make this dish, as well as other types of clams. While some types of seafood often contain unsafe levels of mercury, this contaminant is generally not found in high amounts in clams. This food does contain quite a …
From oureverydaylife.com
Author Nicki Wolf


CLAM RECIPES | ALLRECIPES
Find recipes for New England clam chowder and Manhattan clam chowder, tips and recipes for steamed and fried clams, and every clam pasta sauce under the sun. Staff Picks. My Best Clam Chowder. My Best Clam Chowder . A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and …
From allrecipes.com


CANNED CLAMS PAN FRIED RECIPE

From crecipe.com


HOWARD JOHNSON'S FRIED CLAMS RECIPE - ALL INFORMATION ...
Howard Johnson's Fried Clams - The Food Dictator trend www.thefooddictator.com. Howard Johnson's, or Howard Johnson, is an American chain of hotels, motels, and formerly restaurants, located primarily throughout the United States and Canada. Founded by Howard Johnson, it was the largest restaurant chain in the U.S. throughout the 1960s and 1970s, with more than 1,000 …
From therecipes.info


FRIED CANNED CLAMS RECIPES
More about "fried canned clams recipes" CLAM SHACK STYLE FRIED CLAMS RECIPE | LEITE'S CULINARIA. 2016-07-17 · Heat 3 inches of oil to 375°F in a 4- to 5-quart Dutch oven over medium heat or in a deep fryer. While the oil is heating, pour the buttermilk into … From leitesculinaria.com 5/5 (9) Total Time 25 mins Category Entrees Calories 342 per serving. …
From tfrecipes.com


HOW DO YOU REHEAT FRIED CLAMS? - I FORGOT ITS WEDNESDAY
How do you reheat fried clams? The trick to reheating fried food the right way is the oven. Preheat the oven to 350 degrees Fahrenheit. Place the fried seafood on a broiler pan. Using a broiler pan lets the oil drain away from the food. How do you reheat fried food and keep it crispy? Fried foods have the best chance of getting crispy again in dry heat. Place in an oven …
From iforgotitswednesday.com


FRIED CLAMS NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for Fried Clams ( Crunchy - Wegmans). Want to use it in a meal plan? Head to the diet generator and …
From eatthismuch.com


110 FRIED CLAMS IDEAS | CLAMS, CLAM RECIPES, SEAFOOD RECIPES
SAVEUR's Best Clam Recipes SAVEUR magazine presents 14 of their best clam recipes. Whether stuffed, steamed, fried, or cooked in a clam chowder, risotto, or in a seafood stew, SAVEUR gives you many ways to clean, prepare, and cook clams.
From pinterest.ca


VIETNAMESE TOFU IN TOMATO SAUCE / EASY MINIATURE STIR ...
-----Facebook : https://www.facebook.com/Ly-Ly-Miniature-Food-108432801768688Subscribe Channel...
From youtube.com


FRIED CLAMS RECIPES ALL YOU NEED IS FOOD
FRIED CLAMS RECIPES FRIED RAZOR CLAMS RECIPE | ALLRECIPES. A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me! Provided by SALMONSNAGGER. Categories Seafood Appetizers. Total Time 25 minutes. Prep Time 20 …
From stevehacks.com


27 BEST FRIED CLAM RECIPES IDEAS | FRIED CLAMS, CLAM ...
Jul 5, 2020 - Explore Mark Knapp's board "Fried Clam Recipes", followed by 105 people on Pinterest. See more ideas about fried clams, clam recipes, recipes.
From pinterest.ca


STIR FRIED SPAGHETTI WITH CLAMS AND GARLIC AND CHILLI ...
Photo about Stir Fried Spaghetti with Clams and Garlic and Chilli - Fusion food style. Image of italian, nutrition, dinner - 241550754
From dreamstime.com


CAPE COD FRIED CLAMS RECIPES - FOOD NEWS
Cape cod fried clams recipes. Best Fried Clams in Cape Cod, Massachusetts: Find 44,765 Tripadvisor traveller reviews of THE BEST Fried Clams and search by price, location, and more. Dredge the clams through the flour first, then the eggs and last through the panko breading, making sure the clams are fully covered through each step. Once oil is hot, place the clams in …
From foodnewsnews.com


BAKE CLAMS RECIPES ALL YOU NEED IS FOOD
Find recipes for New England clam chowder and Manhattan clam chowder, tips and recipes for steamed and fried clams, and every clam pasta sauce … From allrecipes.com See details » BAKED STUFFED CLAMS (STUFFIES) - SIMPLY RECIPES. 11/07/2021 · Bake as directed on clam shells, or bake in a casserole dish and use as a dip with crackers. If you've purchasing …
From stevehacks.com


PAN-FRIED CLAMS RECIPE | FISHEX SEAFOODS
Directions: Rinse clams under cold water and drain. Mix flour with salt, pepper, and garlic to taste. Beat eggs with small amount of milk. Place about 1/2 inch oil in a large frying pan on a medium high setting. Dredge the clams through the flour first, then the eggs and last through the panko breading, making sure the clams are fully covered ...
From fishex.com


FRIED CLAMS RECIPES
Jul 5, 2020 - Explore Mark Knapp's board "Fried Clam Recipes", followed by 105 people on Pinterest. See more ideas about fried clams, clam recipes, recipes. From pinterest.ca. See details. WOODMANS FRIED CLAM RECIPES. 2014-09-08 · Fried Clams Recipe by Chubby and Bessie Woodman Fried Clams Ingredients. 26 ounces whole belly clams. 12 ounces …
From tfrecipes.com


FRIED CLAMS NUTRITION FACTS - EAT THIS MUCH
Nutrition Facts. For a Serving Size of 3 oz ( 82 g) How many calories are in Fried Clams? Amount of calories in Fried Clams: Calories 209.9. Calories from …
From eatthismuch.com


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