Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Clams
Maine Fries
Coleslaw
Method
Fried Clams
- 1
Prepare the Clams
Rinse the fresh whole belly clams under cold water to remove any sand or debris.
- 2
- 3
- 4
Heat the Oil
In a deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Batter the Clams
Dip each clam first into the wet mix, then dredge in the dry mix to coat evenly.
- 6
Fry the Clams
Carefully place the coated clams into the hot oil and fry for about 3-4 minutes, or until golden brown. Remove and drain on paper towels.
Maine Fries
- 7
Prepare the Potatoes
Peel the russet potatoes and cut them into thin fries.
- 8
Heat the Oil
In another pot, heat the vegetable oil to 350°F (175°C).
- 9
Fry the Potatoes
Fry the potatoes in batches for about 5-7 minutes, or until they are golden and crispy. Remove and drain on paper towels.
- 10
Season the Fries
Sprinkle the fried potatoes with salt while they are still hot.
Coleslaw
- 11
Prepare the Vegetables
Shred the green cabbage and carrot using a grater or food processor.
- 12
Make the Dressing
In a large bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix until smooth.
- 13
Combine the Ingredients
Add the shredded cabbage and carrot to the dressing and toss until well coated.
- 14
Chill the Coleslaw
Cover and refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld.