Battered Clams Recipe
Make Battered Clams Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Clams
Batter
Frying
Garnish
Method
Prepare the Clams
- 1
Rinse and Purge Clams
Rinse the fresh clams under cold water to remove any sand or debris. Place them in a bowl of cold water for about 30 minutes to allow them to purge any remaining sand.
- 2
After purging, drain the clams and set them aside on a clean kitchen towel to dry.
Make the Batter
- 3
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Whisk the dry ingredients together until well combined.
- 4
Gradually add the cold water and beer (if using) to the dry ingredients, whisking until you achieve a smooth batter with no lumps.
Fry the Clams
- 5
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Batter and Fry Clams
Dip each clam into the batter, ensuring it is fully coated, then carefully place it in the hot oil. Fry the clams in batches to avoid overcrowding.
- 7
Fry the clams for about 3-4 minutes or until they are golden brown and crispy. Use a slotted spoon to remove the fried clams and place them on a paper towel-lined plate to drain excess oil.
Serve
- 8
Plate and Garnish
Arrange the battered clams on a serving platter and serve immediately with lemon wedges and tartar sauce on the side.
