Fried Whole Belly Clams Recipe
Native whole bellies, lightly battered and fried golden brown. Served with french fries, cole slaw and tarter sauce.
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Ingredients
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For the Fried Whole Belly Clams
For the French Fries
For the Cole Slaw
For the Tartar Sauce
Method
Fried Whole Belly Clams
- 1
Prepare the batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold water while whisking until smooth and slightly thick.
- 2
Heat the oil
In a large, deep skillet or fryer, heat vegetable oil to 375°F (190°C).
- 3
Batter the clams
Dredge the whole belly clams in the batter, allowing any excess to drip off.
- 4
Fry the clams
Carefully drop the battered clams into the hot oil in small batches. Fry for 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
French Fries
Cole Slaw
- 8
Mix the slaw ingredients
In a large bowl, combine shredded cabbage and grated carrot.
- 9
Prepare the dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 10
Combine slaw and dressing
Pour the dressing over the cabbage and carrot mixture, tossing well to combine. Refrigerate for at least 30 minutes before serving.
Tartar Sauce
- 11
Mix the tartar sauce
In a small bowl, mix together mayonnaise, dill pickle relish, lemon juice, chopped capers, and salt. Adjust seasoning to taste.