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Ingredients
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Clams
Frying
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.
- 2
Make the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. In another bowl, whisk together the eggs and milk until well combined. Gradually add the egg mixture to the dry ingredients and mix until a smooth batter forms.
Cooking
- 3
Heat the Oil
In a large, deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and bubbles, the oil is ready.
- 4
Coat the Clams
Dip each clam into the batter, ensuring they are fully coated. Allow any excess batter to drip off.
- 5
Fry the Clams
Carefully add the battered clams to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy, flipping halfway through for even cooking.
- 6
Drain and Serve
Using a slotted spoon, remove the fried clams from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot, garnished with fresh parsley and lemon wedges.