Fried Whole Belly Clams Recipe
small or large portion, fries, coleslaw, tartar sauce, lemon
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Ingredients
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Clams
Fries
Coleslaw
Tartar Sauce
Garnish
Method
Fried Whole Belly Clams
- 1
Prepare the Clams
Rinse the whole belly clams under cold water to remove any sand or grit. Pat them dry with paper towels.
- 2
Prepare the Breading
In a shallow bowl, combine the all-purpose flour, cornmeal, salt, and black pepper. Mix well.
- 3
Coat the Clams
Dredge the clams in the flour mixture, ensuring they are well coated.
- 4
Heat the Oil
In a deep frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Clams
Carefully add the coated clams to the hot oil in batches. Fry for about 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Fries
- 6
Prepare the Potatoes
Peel the potatoes and cut them into thin strips to make fries.
- 7
Heat the Oil
In a separate deep frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Potatoes
Add the potato strips to the hot oil in batches. Fry for about 5-6 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt to taste.
Coleslaw
- 9
Combine the Vegetables
In a large bowl, combine the shredded cabbage and shredded carrot.
- 10
Make the Dressing
In a separate small bowl, mix together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until well combined.
- 11
Toss Together
Pour the dressing over the cabbage and carrot mixture. Toss well to coat all the vegetables evenly. Refrigerate for at least 30 minutes before serving.
Tartar Sauce
- 12
Mix the Ingredients
In a bowl, combine mayonnaise, dill pickle relish, lemon juice, chopped capers, and salt. Stir until well mixed.
Serving
- 13
Plate the Dish
Serve the fried whole belly clams with a side of fries, coleslaw, and tartar sauce. Garnish with lemon wedges.
