Fresh Fried Clams

By Rena Coyle

Total Time
15 minutes
Rating
(0)
Notes
Read community notes

Featured in: FOOD; The Chesapeake's Bounty

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 1quart shucked soft-shell clams, with reserved liquid
  • ½cup light cream
  • 1teaspoon red-pepper sauce
  • 1cup cornmeal
  • ½cup flour
  • ½cup oil for frying
  • ½cup butter
  • Tartar sauce (see recipe)
Ingredient Substitution Guide

Preparation

  1. Step 1

    Mix the cream with the red-pepper sauce and set aside. Combine the cornmeal with the flour and set aside.

  2. Step 2

    Dip the clams into the cream mixture. Remove them and dredge through the cornmeal mixture.

  3. Step 3

    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.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
mm

Great idea to use cream with dash hot sauce in place of traditional plain milk etc before breading...tasty!

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

Trending on Cooking

Cooking Guides