Fried Clams Recipe

Prepare the Clams

Rinse the clams under cold water and scrub the shells to remove any sand or grit. Remove the clams from their shells and set aside.

Make the Batter

In a bowl, mix the flour, cornmeal, baking powder, salt, and black pepper. In another bowl, whisk together the egg and milk. Combine the wet and dry ingredients until just mixed.

Heat the Oil

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Fry the Clams

Dip each clam into the batter and carefully place them in the hot oil. Fry in batches until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

Prepare the Potatoes

Wash and peel the potatoes, then cut them into thin strips.

Fry the Potatoes

In a separate pot, heat the vegetable oil to 350°F (175°C). Fry the potato strips in batches until golden and crispy, about 5-7 minutes. Remove and drain on paper towels, then season with salt.

Prepare the Vegetables

Shred the cabbage and carrot, then combine in a large bowl.

Make the Dressing

In a separate bowl, mix the mayonnaise, apple cider vinegar, sugar, and salt. Pour the dressing over the cabbage and carrot, and mix well. Chill in the refrigerator for at least 30 minutes before serving.

Mix the Ingredients

In a bowl, combine mayonnaise, dill pickles, lemon juice, and capers. Mix well and refrigerate until ready to serve.