this is delicious but musy have tartar sauce along with the lemon. the best freid clams are north of boston, in essex and ipswich at laces like the clam box, farnhams and wodman's. i make the trip by car from new york city just to enjoy them. just make sure they are open of you go in the winter.
Fried Clams
This recipe is based on the one used at The Village Restaurant in Essex.
Credit: Tim Peters
3 lbs. lard
1 1/4 cups cornflour
1/3 cup all-purpose flour
1 tsp. salt
1 egg
1 1/2 cups milk or a 12-oz. can
of evaporated milk
1 lb. soft-shell clams, shucked
1. Melt lard in a deep, heavy pot over medium heat to 375° on a candy thermometer.
2. Meanwhile, sift together cornflour, all-purpose flour, and salt into a bowl, then set aside.
3. Beat egg together with milk in a bowl; set aside.
4. Drain liquid from clams. Swish 1 clam at a time in milk, then dredge in cornflour mixture. Fry in batches until golden brown and crisp, 30–40 seconds. Drain on paper towels. Season to taste with salt. Squeeze a fresh lemon over clams, if you like.
SERVES 2
Ratings & Reviews (1)
Fried Clams
Reviewed by dworlaw on
.
this is delicious but musy have tartar sauce along with the lemon. the best freid clams are north of boston, in essex and ipswich at laces like the clam box, farnhams and wodman's. i make the trip by car from new york city just to enjoy them. just make sure they are open of you go in the winter.
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