Ingredients with Measurements:
- 1 pound fresh clams
- 1 cup all-purpose flour
- 1 tablespoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 1 large egg
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. Rinse the clams thoroughly and pat them dry with paper towels. Set aside.
2. In a shallow dish, mix together the flour, Old Bay seasoning, garlic powder, onion powder, salt, and black pepper.
3. In another shallow dish, whisk together the milk and egg.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F.
5. Dip each clam into the milk and egg mixture, then coat it in the flour mixture. Shake off any excess flour.
6. Carefully drop the clams into the hot oil and fry until golden brown, about 2-3 minutes.
7. Use a slotted spoon or spider strainer to remove the clams from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Serve hot with lemon wedges and tartar sauce.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 minutes per batch
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 260
Fat: 9g
Saturated Fat: 1g
Cholesterol: 71mg
Sodium: 631mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 1g
Protein: 18g
Substitutions for ingredients:
- Cornmeal can be used instead of flour for a crunchier texture.
- Panko breadcrumbs can be used instead of flour for a lighter texture.
- If Old Bay seasoning is not available, a combination of paprika, celery salt, and black pepper can be used instead.
Variations:
- Add chopped fresh parsley or cilantro to the flour mixture for extra flavor.
- Serve the fried clams on a bed of lettuce with a drizzle of hot sauce for a spicy twist.
- Use the same recipe to fry other seafood such as shrimp or oysters.
Tips and tricks:
- Make sure the clams are dry before coating them in the flour mixture to ensure the coating sticks well.
- Fry the clams in small batches to avoid overcrowding the fryer or pot.
- Use a thermometer to check the oil temperature and adjust the heat as needed to maintain a consistent temperature.
Storage instructions:
Leftover fried clams can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the fried clams, preheat the oven to 350°F and place them on a baking sheet. Bake for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fried clams on a platter with lemon wedges and tartar sauce for dipping.
Garnishes:
Garnish with chopped fresh parsley or cilantro for extra flavor.
Pairings:
Serve with a side of coleslaw or potato salad for a classic seafood meal.
Suggested side dishes:
- Coleslaw
- Potato salad
- French fries
- Hush puppies
Troubleshooting advice:
- If the coating is not sticking well to the clams, try patting them dry again or adding a little more milk to the egg mixture.
- If the clams are not crispy enough, try increasing the oil temperature or frying them for a little longer.
Food safety advice:
- Make sure the clams are fresh and discard any that are open or have a strong odor.
- Use caution when working with hot oil and keep children and pets away from the fryer or pot.
Food history:
Old Bay seasoning is a blend of herbs and spices that was first created in Baltimore, Maryland in 1939. It is commonly used to season seafood dishes such as crab cakes and fried clams.
Flavor profiles:
The Old Bay seasoning adds a savory and slightly spicy flavor to the fried clams.
Serving suggestions:
Serve the fried clams as an appetizer or main dish with lemon wedges and tartar sauce for dipping.
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