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Ingredients
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Clams
Batter
Frying
Serving
Method
Preparation
- 1
Clean the Clams
Rinse the fresh clams under cold running water to remove any sand or grit. Scrub the shells with a brush if necessary. Discard any clams that are open and do not close when tapped.
- 2
Make the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and ground black pepper. Gradually whisk in the cold water until the batter is smooth and free of lumps. The batter should be thick enough to coat the clams.
Cooking
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into it; it should sizzle and rise to the surface.
- 4
Fry the Clams
Dip each clam into the batter, allowing excess to drip off. Carefully place the battered clams into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes or until golden brown, turning occasionally.
- 5
Drain and Serve
Once cooked, use a slotted spoon to remove the fried clams from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges and tartar sauce on the side.