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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% | |
Battered Fried Clams
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
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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- Main Ingredient > Seafood > No Shell
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- Dietary > Lighter Fare
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
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.
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.
From: goldenraspberry
On Aug 7, 2007
Wonderfully delicious! I made this with some fresh razor clams I dug in Alaska (my home). It is my new favorite way to eat clams. I did add a little zing to the recipe by adding spirachi sauce and cajun seasoning to the batter, but they are delicious either way! I also served them with a choice of sweet chili sauce or tartar. Yum Yum!
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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