New England Fried Clams
- 1 lb of shucked whole belly clams
- 2 cups corn flour
- 2 eggs
- 1 can evaporated milk
- oil for frying
Fried clams are a much loved tradition in New England. They are very easy to prepare and absolutely delicious. When preparing this recipe you should use shucked whole belly clams as they are much more succulent than clam strips. Whole belly clams are very easy to get in New England, however no matter where you live you may order them from you local fish monger.
- Fill a large sauce pan or deep fryer half full with oil. We suggest safflower, peanut or canola. Heat to 350 degrees.
- In a bowl mix the eggs with the evaporated milk.
- Add the clams and let the excess drip off.
- Dredge the clams in the corn flour. Remove excess then add in batches to the hot oil.
- Fry until golden and crispy. About 3 minutes.
- We suggest that you try both methods and determine which you like best.
- Serve with tartar and hot sauce.