Battered Fried Clams

Seafood! Crab, lobster, mussels, escargots, scallops, and the all time favorite, clams! Specifically battered fried clams! Bogles the mind how something that looks so nasty (kinda like something the cat spit up – no kidding!) could taste so yummy when battered and fried – but then again, frying food makes many things taste yummy!

Being removed over 3000 miles from our beloved Maritime province of New Brunswick, we still like to cook the foods of home. As I’ve been working on this blog, I realized that I haven’t even attempted to cook many of the dishes we love – mainly because they are recipes passed down by word of mouth and used to be impossible to find. However, the internet is proving to be a huge ressource for all those wonderful dishes people have been squirreling away. So, if you have any favorites, type them out and get them on a blog somewhere! Your own blog, or a friend’s, or right here if you’d like. I’d love to post those “heirloom recipes”, or family favorites – with proper credit of course!

So, although I haven’t tried this recipe yet, I have found it posted in several sites and want to include it for our readers. If you try it, please let me know! As soon as I can get my hands on some clams, I will definitely be trying it out!

BATTERED FRIED CLAMS RECIPE

1/2 cup milk
1 egg yolk
1 tablespoon butter, melted and cooled
1/4 teaspoon salt
1/2 cup all-purpose flour
1 egg white
1 pint shucked clam, rinsed and well drained
oil (for deep frying)
tartar sauce, for dipping
Directions:

In a medium sized bowl mix milk, egg yolk, butter, and salt. Sift the flour into the milk mixture stir until smooth. In a small chilled bowl beat the egg white with an electric mixer until soft peaks form. (For best results: refrigerate the bowl, mixer blade and egg white prior to mixing) Fold the beaten egg white into the milk mixture.

In a large saucepan or deep fat fryer heat oil to 375′. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300′ oven while frying the remaining clams.

Serve with tartar sauce, or not. 🙂

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