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Fried Clams (Yarmouth Clam Festival)


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  • 1 1/2 cups yellow cornmeal, divided
  • 1/2 cup cake flour, divided
  • 2/3 cup water
  • 12 fresh cherrystone clams, shucked
  • Oil for deep fat-frying
  • 1/2 tsp. salt
  • Tartar sauce



Step 1

In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour. Dip clams in batter, shake off excess, coat with cornmeal mixture. In electric skillet or deep fat fryer heat oil to 375. Fry clams, a few at a time for 4-5 minutes or until golden brown. Drain on paper towels, sprinkle with salt, serve immediately with sauce if desired.

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