Gluten Free Fried Clams Food

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 GAAHLICKY BLUE CHEESE DIP

Steps:

• Heat the oil in a large pot or Dutch oven over high heat to 360 degrees F.
• In a shallow bowl, combine the cornmeal and Essence. Add the clams and toss to coat evenly, shaking to remove any excess.
• In batches without crowding, deep-fry the clams, turning frequently, until golden brown, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
• Serve hot with lemon wedges and Gaahlicky Blue Cheese Dip.
• Combine all ingredients thoroughly. Store in an airtight jar or container.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• In a large bowl, combine all ingredients and beat with an electric mixer until well blended.
• Transfer to a serving bowl, cover and chill at least 1 hour and up to 2 days before serving.

LINDA'S NEW ENGLAND FRIED CLAMS

Steps:

• Preheat oven to its lowest setting.
• Line a lg. cookie sheet with double thickness of paper towels, and place it in the oven.
• Pour vegetable oil into a deep fryer, or a lg. heavy saucepan, to a depth of about 3".
• Heat oil to 375°F.
• In a bowl, beat the eggs until well blended, then stir in the milk and salt.
• Spread the flour on a lg. strip of wax paper.
• Drop the clams into the egg-milk mixture, and let them soak for 1 minute.
• Pick up a handful of the soaked clams, and roll them in the flour until well coated. Shake off any excess flour before dropping in the oil.
• Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown.
• As they brown, transfer them to the towel-lined pan, and keep them warm in the oven, while the rest are cooking.
• Serve with lemon wedges, tarter sauce, and ketchup.

GLUTEN-FREE FRIED CLAMS

Steps:

• Place shucked clams in a small bowl. Pour in milk; toss clams gently with a fork to cover evenly. Let soak in the refrigerator for 30 minutes.
• Combine flour, masa harina, salt, pepper, and cayenne pepper in a plastic container with a lid. Seal container and shake to blend flour mixture.
• Remove clams one at a time from the milk and place in the flour mixture; shake gently to coat. Shake off excess flour and place on a plate.
• Heat 3/4 inch oil in a large saucepan or deep-fryer. Fry clams in small batches until golden brown and crispy, about 1 minute. Transfer to a paper towel-lined plate using a slotted spoon.