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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Dig These Clams , Good Food Magazine, August 1986 Ingredients:
2 dozen littleneck clams, shucked |
1 large egg |
1/3 cup all-purpose flour |
1/4 cup club soda or 1/4 cup seltzer water |
2 tablespoons sesame seeds, toasted, cooled |
1 teaspoon oriental sesame oil |
1 teaspoon baking powder |
vegetable oil or peanut oil, for deep-frying |
rice vinegar |
Directions:
1. Rinse clams. Drain well, then dry thoroughly with paper towels. (Important! If clams are not completely dry before coating, they will sputter violently when added to hot oil.).
2. Whisk egg in small bowl. Add flour, club soda, sesame seeds and oil, and baking powder; whisk until completely blended.
3. Heat 2 inches oil in deep medium skillet to 375 degrees. Dip 6 dry clams into batter, then add to oil. Fry, turning once, until golden brown, 3-4 minutes. Drain on paper towels and keep warm in oven while frying remaining clams.
4. Serve clams as appetizer and drizzle with vinegar.
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