Pried Clam Basket Recipe
Whole Belly Clams with Fries & Coleslaw
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Ingredients
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For the Fried Clams
For the Fries
For the Coleslaw
Method
Preparing the Fried Clams
- 1
Prepare the batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and Old Bay seasoning. Mix well.
- 2
Add water
Gradually add the cold water to the dry mixture, stirring until you achieve a smooth batter.
- 3
Heat the oil
In a large, deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat and fry the clams
Dip the whole belly clams in the batter, allowing excess to drip off. Carefully place them in the hot oil and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Preparing the Fries
- 5
Cut the potatoes
Wash and cut the russet potatoes into thin strips to create fries.
- 6
Soak the fries
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.
- 7
Heat the oil
In another pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the potatoes
Drain the soaked potatoes and pat them dry. Carefully add them to the hot oil and fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Sprinkle with salt immediately.
Preparing the Coleslaw
- 9
Mix the vegetables
In a large bowl, combine the shredded cabbage and grated carrot.
- 10
Prepare the dressing
In a separate bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 11
Combine and chill
Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
