Julianns Fried Clams Food

FRIED IPSWICH CLAMS WITH FRIED LEMONS

Steps:

• Put the lemon slices on a tray and sprinkle both sides with salt and sugar. Transfer the slices to a rack and place in a dry area for 3 hours so the lemons can dehydrate. Rinse well in cold water and pat dry. Set aside.
• Shuck the clams if you have purchased them in the shell. Slide an oyster knife into the unhinged side of each clam, carefully prying open the shells. Slice the knife around the margin of the clam meat, scraping the bottom of the shell to loosen the clam in 1 piece. Discard the shells. Slip off and discard the black sheath surrounding the siphon (the small "neck"). Rinse the shucked clams in running cold water.
• Heat the peanut oil to 350 degrees F in a deep pot. Stir together the flour, salt, and peppers in a mixing bowl. Pour the buttermilk into a second, shallow bowl.
• Fry the lemon slices first: dip each slice into the buttermilk and then into the seasoned flour. Fry the slices in small batches until they just turn golden brown, 1 to 2 minutes. Transfer to a tray lined with paper towels. The lemons can be fried 1 hour in advance and kept in a warm oven.
• Remove any of the cooked lemon particles from the oil using a small metal strainer or a long-handled slotted spoon.
• Dip each clam into the buttermilk and then into the seasoned flour. Place them in the hot oil individually (they tend to clump together). Cook in batches until crispy and brown, 3 to 4 minutes. Remove from the oil and transfer to a tray lined with paper towels. Sprinkle with salt and pepper, to taste.
• Arrange the clams on a warm tray with a bowl of Tartar Sauce and the fried lemons.
• Combine the yolk, egg, lemon juice, vinegar, mustard, sugar, and salt and pepper, to taste, in the bowl of a food processor. Process for 30 seconds. With the machine running, add a thin, steady stream of oil until the mayonnaise is emulsified (smooth, thick and creamy). Fold in the remaining ingredients, taste, and adjust the seasonings.

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.

SUNNY'S EASY FRIED CAJUN CLAMS

Steps:

• For the Cajun clams: In a bowl, add the milk, seafood seasoning, lemon zest, a nice pinch of salt and a few good grinds of pepper. Whisk until the salt dissolves. Add the clams, and then soak in the refrigerator for 2 hours.
• For the dredge mixture: In a brown paper bag or bowl, add the cornmeal, flour, seafood seasoning, a nice pinch of salt and a few good grinds of pepper. Stir to combine. Using tongs or a slotted spoon, remove the clams from the bowl, shaking off any excess milk. Drop them into the flour mixture and shake or stir to coat. Place the clams on a baking sheet fitted with a wire rack and rest 15 minutes.
• In a heavy-bottomed pot, add enough oil to reach 4 inches up the sides. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil reaches 365 degrees F. Fry the clams in batches until golden brown, about 30 seconds to 1 minute, depending on the size of the clams. Remove from the oil to a paper-towel-lined plate and season lightly with salt.
• Serve with a spritz of lemon juice, cocktail sauce and tartar sauce, but I'm having it with a side of burger.

JULIANN'S FRIED CLAMS

Steps:

• Soak clams in evaporated milk. Next take them out and season well with Old Bay seasoning and garlic powder.
• in a large plastic freezer bag add 3 cups Aunt Jemimah dry pancake mix. Season the mix with Old Bay and garlic powder. Close top and mix well.
• Heat oil in a large cast iron skillet. Working with three or four clams at a time shake them in the pancake mix and gently drop each one into the hot oil. Fry each side until golden. Drain on paper towels and season with a little salt. serve with lemon or lime wedges and cocktail sauce. Enjoy