Fried Clam (whole Belly) Dinner Recipe
Make Fried Clam (whole Belly) Dinner Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Sides
Method
Preparation of Clams
- 1
Clean the Clams
Rinse the whole belly clams under cold running water to remove any sand or debris. Pat them dry with paper towels.
- 2
Prepare Buttermilk Mixture
In a bowl, pour 1 cup of buttermilk and set aside. This will be used for soaking the clams.
Batter Mixing
- 3
Mix Dry Ingredients
In a separate bowl, combine 1 cup of all-purpose flour, 1 cup of cornstarch, 1 tsp of baking powder, 1 tsp of salt, 1 tsp of black pepper, and 1 tsp of garlic powder. Whisk until well combined.
- 4
Combine Clams and Buttermilk
Add the cleaned clams to the bowl with buttermilk. Make sure all clams are coated and allow them to marinate for about 15 minutes.
- 5
Coat with Dry Batter
After marinating, take each clam out of the buttermilk and dredge them in the dry ingredient mixture until fully coated.
Frying Process
- 6
Heat the Oil
In a deep frying pan or pot, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 7
Fry the Clams
Carefully drop the coated clams into the hot oil in small batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy.
- 8
Drain Excess Oil
Using a slotted spoon, remove the fried clams from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving Suggestions
- 9
Plate the Dish
Serve the fried clams hot. Optionally, garnish with lemon wedges and serve with tartar sauce and coleslaw on the side.
