Clams, Fried

By arthurlemay

Ingredients

• 1 1/2 pounds clams, shucked
• 2/3 cup King Arthur flour
• 2/3 cup cornmeal
• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 cups vegetable oil, for frying
• 1 lemon, cut into 4 wedges
• 1 cup tartar saucce

Details

Servings 2
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Rinse the clams thoroughly and drain them on paper towels. They will not stay intact. You will have some bellies, some strips and some other pieces, which is fine.

Stir together the flour and cornmeal in a shallow dish. In another dish, lightly beat the eggs with the milk, salt and pepper.

Heat about 2 inches of the oil in a heavy, deep skiller fryer to 370 degrees.

Roll the clams lightly in the flour mixture, then dip in the egg mixture and again int the flour mixture, shaking off any excess. Place the clams on a rack until all are coated.

Fry the clams about 8 at a time so as not to crowd the pan, turning once with tongs, until golden brown, about 2-3 minutes total. Remove from the oil and place on paper towels to drain some of the oil. Salt and pepper the clams right after removing from the oil.

Serve hot with French fried potatoes and fried onion rings.