Deep-Fried Steamer Clams

Name: Deep-Fried Steamer Clams
Total time: 15 min
Yield: 4 servings
Ingredients: 2 pints shucked steamer clams; Salt to taste; 1 teaspoon freshly grated black pepper; 1/2 cup buttermilk; 2 cups flour; 2 cups corn, peanut or vegetable oil

By Pierre Franey

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

2pints shucked steamer clams
Salt to taste
1teaspoon freshly grated black pepper
½cup buttermilk
2cups flour
2cups corn, peanut or vegetable oil

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Put the clams in a mixing bowl and add salt, pepper and buttermilk.
Step 2
Put the flour in a large flat dish and add the clams. Toss the clams to coat well. Shake off excess flour.
Step 3
Heat the oil in a deep skillet or wok. When it is quite hot (365 degrees on a deep-fat thermometer) add about one quarter of the clams and cook, stirring so that they brown evenly, about 1½ to 2 minutes. As the clams brown and become crisp, scoop them out with a perforated kitchen spoon onto absorbent paper towels. Add another batch of clams. Continue cooking until all the clams are crisp and browned.