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Nutrition Facts
Serving Size 1 (349g) Recipe makes 2 servings
Calories 403
Calories from Fat 112		(27%)
Amount Per Serving		%DV
	Total Fat 12.5g	19%
	Saturated Fat 6.0g	30%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 194mg		64%
Sodium 519mg		21%
Potassium 869mg		24%
Total Carbohydrate 32.9g		10%
	Dietary Fiber 0.8g	3%
	Sugars 0.3g
Protein 37.1g		74%
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Battered Fried Clams

Recipe #115269 | 11 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: LEEZAH4
Apr 4, 2005

These fried clams are nothing like the ones you find frozen in the supermarket, these are the real McCoy. I like to serve them with my KFC Coleslaw Taste Like KFC Coleslaw, chips, or onion rings and french fries and of course tartar sauce is an absolute must! AYUH thats the truth. Note:the cook time is 1-1/2minutes PER BATCH

SERVES 2 -4 (change servings and units)

Ingredients

1/2 cup milk
1 egg yolk
1 tablespoon butter, melted and cooled
1/4 teaspoon salt
1/2 cup all-purpose flour
1 egg white
1 pint shucked clam, rinsed and well drained
oil (for deep frying)
tartar sauce, for dipping

Directions

1
In a medium sized bowl mix milk, egg yolk, butter, and salt. Sift the flour into the milk mixture stir until smooth. In a small chilled bowl beat the egg white with an electric mixer until soft peaks form. (For best results: refrigerate the bowl, mixer blade and egg white prior to mixing) Fold the beaten egg white into the milk mixture.
2
In a large saucepan or deep fat fryer heat oil to 375'. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300' oven while frying the remaining clams.
3
Serve with tartar sauce.

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Featured Reviews for This Recipe

From: Jessica Hoylman

On Jul 15, 2009

Made with some razor clams that I had. The batter had great flavor and was light and fluffy. Thanks for sharing.

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From: GinaGirlio

On Sep 18, 2008

I had some leftover clams after having lobsters and steamers made for me by my BF for my birthday dinner. So I came on here searching for a good fried clams recipe, and I feel like I am eating at a fine restaurant. Light, fluffy, crispy, restaurant quality fried clams. I love everything about this batter..and the most important thing is it doesn't hide the tatse of the clams which some batters will do. I especially made these for my DD because she doesn't care for steamers but loves fried clams, and she was absolutely thrilled with these! Thank you so much for this wonderful recipe that I will save and use whenever I have leftover clams. P.S. I just wanted to mention I am from Maine, and have eaten a lot of fried clams in my lifetime, so I know a good recipe for them when I find it..lol.

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From: gwynn

On Mar 2, 2008

This is a very good recipe. It is very light and fluffy. It is nice on onion rings as well. Will be using this from now on. Thanks for posting this recipe.

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From: CookinNEatinGal

On Sep 20, 2008

These are nothing like the way they are made in New England but they were good. I had a problem with the batter sticking to the clams during the frying process though. The coating crumbled and fell off in the plate. Also I couldn't figure out why you would poke each clam with a fork. Didn't make sense to me.

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