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Clams: Fried Clams

Source of Recipe


From "The New England Clam Shack Cookbook"



List of Ingredients



• Vegetable oil or solid white shortening for frying, such as Crisco
  
• 2½ pints shucked medium-sized, whole-belly soft-shell clams
  
• 1½ cups evaporated milk
  
• 1½ cups yellow corn flour (see Note)
  
• ¾ cup pastry flour, cake flour, or all-purpose flour
  
• Aggelakis Tartar Sauce
  
• Lemon wedges
  






Instructions



1. Heat the oil or shortening over medium heat in a deep fryer or heavy, deep pot until it reaches a temperature of 350° F.
   
   
2. Rinse the clams gently if they are muddy, and dry on paper towels. Pour the evaporated milk into a large bowl. In another large bowl, stir together the corn flour and pastry flour.
   
   
3. Using your hands, dip about one-third of the clams into the milk, letting the excess liquid drain off. Dredge the clams in the flour mixture, using your hands to make sure each clam is evenly coated. Transfer to a colander or large strainer and shake gently to remove the excess flour.
   
   
4. Slide the clams into the hot fat and deep-fry until golden brown, 2 to 4 minutes, depending on the size of the clams. (Cooked clams can be kept warm in a slow oven while you finish the remaining frying.)
   
   
5. Serve with tartar sauce and lemon wedges.
   
   
   Aggelakis Tartar Sauce:
   
   "What's a fried clam without tartar sauce to dip it in? Like love and marriage, many people believe you can't have one without the other. And if you needed one more good reason to patronize the Clam Box in Ipswich, just add to the list the fact that owner Chickie Aggelakis makes her own."
   
   ◦  1¼ cups mayonnaise (see Note)
   ◦  ¼ cup drained sweet pickle relish
   ◦  2 tablespoons ground or finely chopped sweet onion, such as Spanish or Vidalia
   
   In a small bowl, stir together the mayonnaise, relish, and onion. Refrigerate for at least 2 hours before serving or for up to 1 week.
   
   Makes 1½ cups
   
   






Final Comments


Note:
∙ Corn flour is finely ground cornmeal. Some "breading mix" is simply pure corn flour or corn flour plus salt. Check labels. Pure corn flour is also available at most health food stores or can be mail-ordered. Masa harina, available in many supermarkets in the Spanish foods section, may be substituted.

∙ The Clam Box uses a rich, heavy commercial mayonnaise (for the tartar sauce), but Hellmann's or Best Foods is a good substitute.