Ingredients with Measurements:
- 1 pound fresh clams, shucked
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 cup beer
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Large pot or deep-fryer
- Slotted spoon or spider strainer
Step-by-step instructions:
1. Rinse the clams thoroughly and pat them dry with paper towels.
2. In a large bowl, whisk together the flour, baking powder, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried oregano, and cayenne pepper.
3. Gradually pour in the beer while whisking until the batter is smooth and free of lumps.
4. Heat the vegetable oil in a large pot or deep-fryer to 375°F.
5. Dip the clams into the batter, shaking off any excess, and carefully drop them into the hot oil.
6. Fry the clams in batches for 2-3 minutes, or until golden brown and crispy.
7. Use a slotted spoon or spider strainer to remove the clams from the oil and transfer them to a paper towel-lined plate to drain excess oil.
8. Serve the beer-battered fried clams hot with lemon wedges and tartar sauce.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 12g
Saturated Fat: 1.5g
Cholesterol: 60mg
Sodium: 640mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 0g
Protein: 16g
Substitutions for ingredients:
- Instead of fresh clams, you can use canned clams or other seafood like shrimp or oysters.
- If you don't have beer, you can use sparkling water or soda water.
Variations:
- Add some chopped fresh herbs like parsley or cilantro to the batter for extra flavor.
- Use different spices or seasonings to customize the batter to your liking.
- Try serving the fried clams with different dipping sauces like aioli, cocktail sauce, or remoulade.
Tips and tricks:
- Make sure to rinse the clams thoroughly to remove any sand or grit.
- Don't overcrowd the pot or deep-fryer when frying the clams, as this can cause the oil temperature to drop and result in soggy clams.
- Use a slotted spoon or spider strainer to remove the clams from the oil to avoid burning yourself.
Storage instructions:
Beer-battered fried clams are best served fresh and hot, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the fried clams, place them on a baking sheet and bake in a preheated oven at 375°F for 5-10 minutes, or until heated through and crispy.
Presentation ideas:
Serve the beer-battered fried clams on a platter lined with paper towels, and garnish with lemon wedges and fresh herbs like parsley or cilantro.
Garnishes:
Lemon wedges, fresh herbs like parsley or cilantro
Pairings:
Beer-battered fried clams pair well with cold beer or a crisp white wine.
Suggested side dishes:
French fries, coleslaw, hush puppies, corn on the cob
Troubleshooting advice:
- If the batter is too thick, add a little more beer or sparkling water to thin it out.
- If the clams are not crispy enough, make sure the oil temperature is hot enough and fry them for a little longer.
Food safety advice:
- Make sure to cook the clams to an internal temperature of 145°F to ensure they are safe to eat.
- Always use caution when working with hot oil to avoid burns or fires.
Food history:
Fried clams have been a popular dish in New England since the early 20th century, and are often served at seafood shacks and restaurants along the coast.
Flavor profiles:
The beer-battered fried clams are crispy on the outside and tender on the inside, with a savory and slightly spicy flavor from the batter.
Serving suggestions:
Serve the beer-battered fried clams as an appetizer or main course, with lemon wedges and tartar sauce on the side.
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