Fresh Fried Clams

Name: Fresh Fried Clams
Total time: 15 min
Yield: 4 servings
Cuisine: southern
Ingredients: 1 quart shucked soft-shell clams, with reserved liquid; 1/2 cup light cream; 1 teaspoon red-pepper sauce; 1 cup cornmeal; 1/2 cup flour; 1/2 cup oil for frying; 1/2 cup butter; Tartar sauce (see recipe)

By Rena Coyle

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

Featured in: FOOD; The Chesapeake's Bounty

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Ingredients

Yield:4 servings

1quart shucked soft-shell clams, with reserved liquid
½cup light cream
1teaspoon red-pepper sauce
1cup cornmeal
½cup flour
½cup oil for frying
½cup butter
Tartar sauce (see recipe)

Ingredient Substitution Guide

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Preparation

Step 1
Mix the cream with the red-pepper sauce and set aside. Combine the cornmeal with the flour and set aside.
Step 2
Dip the clams into the cream mixture. Remove them and dredge through the cornmeal mixture.
Step 3
Heat the oil and butter until hot, then add the clams. Cook for two to three minutes before flipping them over and cook for another one and a half minutes. Remove the clams and place them on a paper towel to drain. Add three tablespoons of the reserved clam liquid to the tartar sauce. Serve the clams, while hot, with the tartar sauce.