Fried Clams Recipe
Crispy fried clams served with tartar sauce
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Ingredients
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Fried Clams
Tartar Sauce
Method
Fried Clams
- 1
Prepare the Clams
Rinse the fresh clams under cold running water to remove any sand or debris. If the clams are not shucked, open them carefully using a clam knife.
- 2
Mix Dry Ingredients
In a medium bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and ground black pepper. Whisk until well blended.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, stirring until a smooth batter forms.
- 5
Heat the Oil
In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 6
Fry the Clams
Dip each clam into the batter, coating it evenly, and then gently place it in the hot oil. Fry in batches for about 3-4 minutes or until golden brown, turning occasionally.
- 7
Drain and Serve
Once cooked, use a slotted spoon to remove the clams from the oil and place them on a paper towel-lined plate to drain excess oil. Keep warm until all clams are fried.
Tartar Sauce
- 8
Mix Ingredients
In a small bowl, combine the mayonnaise, dill pickle relish, lemon juice, capers, and chopped parsley. Stir until well mixed.
- 9
Chill and Serve
Refrigerate the tartar sauce for at least 30 minutes before serving to allow the flavors to meld. Serve alongside the fried clams.
