Fried Clams

Name: Fried Clams
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 3 lb. 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

Serves
serves 2

TIM PETERS

This recipe is based on the one used at The Village Restaurant in Essex.

Ingredients

3 lb. 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

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Instructions

Step 1

Melt lard in a deep, heavy pot over medium heat to 375° on a candy thermometer.

Step 2

Meanwhile, sift together cornflour, all-purpose flour, and salt into a bowl, then set aside.

Step 3

Beat egg together with milk in a bowl; set aside.

Step 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.