Ingredients with Measurements:
- 2 lbs fresh clams
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large heavy-bottomed pot
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. Rinse the clams thoroughly and remove any sand or debris.
2. In a large bowl, mix together the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
3. Pour the buttermilk into a separate bowl.
4. Heat the vegetable oil in the deep fryer or pot to 375°F.
5. Dip each clam into the buttermilk, then coat it in the flour mixture.
6. Carefully drop the clams into the hot oil and fry for 2-3 minutes or until golden brown.
7. Use a slotted spoon to remove the clams from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Repeat until all the clams are fried.
9. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 2g
Cholesterol: 75mg
Sodium: 800mg
Total carbohydrates: 22g
Dietary fiber: 1g
Protein: 23g
Substitutions for ingredients:
- Cornmeal can be used instead of flour for a crunchier texture.
- Regular milk can be used instead of buttermilk.
- Old Bay seasoning can be used instead of the spice mix.
Variations:
- Add chopped jalapeños or hot sauce to the flour mixture for extra heat.
- Serve with a squeeze of lemon juice for a citrusy twist.
- Use different types of clams, such as littlenecks or cherrystones.
Tips and tricks:
- Make sure to rinse the clams thoroughly to remove any sand or debris.
- Do not overcrowd the fryer or pot, as this will lower the oil temperature and result in soggy clams.
- Use a slotted spoon to remove the clams from the oil to avoid burning yourself.
Storage instructions:
Leftover clams can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the clams on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the clams on a platter with lemon wedges and a variety of dipping sauces.
Garnishes:
Garnish with chopped parsley or cilantro for a pop of color.
Pairings:
Pair with a cold beer or a crisp white wine.
Suggested side dishes:
- French fries
- Coleslaw
- Corn on the cob
Troubleshooting advice:
- If the clams are not crispy, increase the oil temperature or fry them for a longer time.
- If the flour mixture is not sticking to the clams, make sure to pat them dry before dipping them in the buttermilk.
Food safety advice:
- Make sure to cook the clams to an internal temperature of 145°F to ensure they are safe to eat.
- Discard any clams that do not open during cooking.
Food history:
Fried clams are a popular dish in New England, where they are often served with tartar sauce or cocktail sauce.
Flavor profiles:
Salty, spicy, and crunchy.
Serving suggestions:
Serve as an appetizer or main course with your favorite sides.
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