Fried Soft Shell Clams

  • 20 mins
  • 9 ingredients

Ingredients

  • 40 cleaned soft shell clams
  • 1 can evaporated milk
  • 1 cup flour
  • 1 cup fine corn meal
  • 1 cup fine corn meal
  • 3 tsp kosher salt
  • tartar sauce and or hot sauce
  • lemon wedges for serving
  • 1 quart of canola oil for deep frying
Fried soft shell clams are a staple in New England and can be found up and down the coast. They can be steamed or fried and have a sweet, tender, delicate, buttery quality. If you can not obtain from you local fish monger, there are many mail order sources to obtain these delicious clams.

Directions:
  • Add the evaporated milk to a large bowl, then add the cleaned clams.
  • In another bowl, add the flour, corn meal and salt. Mix well.
  • Meanwhile heat the oil in a large sauce pan or deep fryer to 360 degrees.
  • When the oil is hot, using a wire mesh strainer remove the clams from the milk and add to the flour/cornmeal mixture.
  • Cover the clams well, then add back to a dry wire mesh strainer and shake off the excess flour.
  • Add the clams, in batches if necessary to the hot oil and fry for 2-3 minutes or until golden and crispy.
  • Drain on paper towels and serve with lemon wedges, hot sauce and or tartar sauce.

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