Fried Clams Recipe
Fresh small belly clams with two side dishes.
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Ingredients
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Main Ingredients
Side Dish 1: Coleslaw
Side Dish 2: French Fries
Method
Fried Clams
- 1
Prepare the Clams
Rinse the fresh small belly clams under cold running water to remove any sand or debris. Drain and set aside.
- 2
Make the Breading Mixture
In a shallow bowl, combine all-purpose flour, cornmeal, salt, and black pepper. Mix well.
- 3
- 4
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat the Clams
Dip each clam into the wet mixture, then coat with the breading mixture, pressing lightly to adhere.
- 6
Fry the Clams
Carefully place the coated clams into the hot oil in batches. Fry for about 3-4 minutes or until golden brown. Remove and drain on paper towels.
Coleslaw
- 7
Combine Ingredients
In a large mixing bowl, combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 8
Mix Well
Toss all ingredients together until well combined. Cover and refrigerate for at least 30 minutes before serving.
French Fries
- 9
Soak the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.
- 10
Dry the Potatoes
Drain and pat the potatoes dry with a clean kitchen towel.
- 11
Fry the Potatoes
In a separate frying pan, heat the vegetable oil over medium-high heat. Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.
