- Average
- Average budget
Ingredients
- 1 lb shucked clams, cherrystones, littlenecks, or western littlenecks or manila clams
- 1 cup of corn flour as in fish fry mix
- 1 up of all purpose flour
- 1 tsp salt
- 1 tsp of freshly ground black pepper
- 1/2 tsp of cayenne pepper
- 1 cup of buttermilk or evaporated milk
- oil for frying
Preparation
Step 1
Pick through the clams to make sure there are no bits of shell or obvious grit. Mix all the ingredients together in a bowl. Submurge the clams in buttermilk.
Step 2
Preheat the oven to 200 degrees and put a rack set over the baking sheet inside the oven. Heat enough oil to float the clams about a quart or so. What oil? anything you feel like, but I prefer peanut oil or well fresh lard you want the oil hot about 360 degrees
Step 3
When the oil is almost ready, coat a few clams in the breading. Don't do more than your fryer can handle in one batch, as you want the clams to go right from breading into the fryer. If you want super extra crispy clams, dip the breaded clams back in the buttermilk and again in the breading; I think this is too much, but some people like them that way.
Step 4
Fry t he clams until they are golden brown. about 90 seconds to 2 minutes. Move them to the rack in the oven and repeat with the remaining clams -- make sure the oil gets back up to temperature between batches. Serve with homemade tartar sauce, malt vinegar, remoulade, ketchup or hot sauce