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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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The clam's crunchy, golden coating will truly melt in your mouth. One bite and you'll understand why these are considered a delicacy! Tim Connolly, Freeport, Maine Ingredients:
1-1/2 cups yellow cornmeal, divided |
1/2 cup cake flour, divided |
2/3 cup water |
12 fresh cherrystone clams, shucked |
oil for deep-fat frying |
1/2 teaspoon salt |
tartar sauce or seafood cocktail sauce, optional |
Directions:
1. In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour.
2. Dip clams in batter; shake off excess. Coat with cornmeal mixture.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt.
4. Serve immediately with sauce if desired. Yield: 1 dozen.
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