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Prep 10 mins
Cook 1 min
I love fried clams any time of year, and these are really good! From the Clam Box in Ipswich Mass. Courtesy of www.Newenglandcooking.com
- Combine evaporated and whole milk, egg, vanilla, salt, and pepper.
- Soak clams in liquid for a few mins., then dredge in combination of cake flour and cornmeal, fluffing them in the flour mix for light, but thorough coverage.
- Shake off excess flour.
- Heat oil to 375*F.
- Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown.
I have had fried clams from The Clam Box there, and these are wonderfully delicious! Personally, as a New Englander, nobody makes fried clams better than The Clam Box...no matter what location you go to!
Cornmeal is used but if you want to cut down a bit on the 'grittiness', just use less while adding a bit more of the flour. Also, you want to pull your clams from the oil as soon as they just START looking goldenbrown. Otherwise they can end up being too well done which adds to the gritty feeling.
To me, getting a recipe like this is just like hitting gold! Thank you so much for posting this!! :)
I thought these were fabulous! I didn't think they were gritty at all. I did make sure that I rinsed the clams really well before adding them to the mixture so that probably helps with the gritty-ness too. I used the extra mixture to dredge some scallops to fry as well. Husband couldn't eat enough of them :).
Sorry this did not workfor me. Are you sure you didnt mean corn flour rather than cornmeal. I Most of other recipes call for the flour. It was gritty because of the corn meal. Thanks for sharing though!