Deep-Fried Steamer Clams
- Total Time
- 15 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 2pints shucked steamer clams
- Salt to taste
- 1teaspoon freshly grated black pepper
- ½cup buttermilk
- 2cups flour
- 2cups corn, peanut or vegetable oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
866 calories; 52 grams fat; 4 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 9 grams polyunsaturated fat; 58 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 41 grams protein; 1411 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put the clams in a mixing bowl and add salt, pepper and buttermilk.
- Step 2
Put the flour in a large flat dish and add the clams. Toss the clams to coat well. Shake off excess flour.
- Step 3
Heat the oil in a deep skillet or wok. When it is quite hot (365 degrees on a deep-fat thermometer) add about one quarter of the clams and cook, stirring so that they brown evenly, about 1½ to 2 minutes. As the clams brown and become crisp, scoop them out with a perforated kitchen spoon onto absorbent paper towels. Add another batch of clams. Continue cooking until all the clams are crisp and browned.
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Gaby
Really easy and tasty. Great for a snack.
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