How to make fried clams

• Shucked frying clams (Steamer clams, not Littlenecks)
• 4 eggs, beaten
• 1 cup milk
• Skip the next 4 if you have our included breading mix
• 1 cup flour
• 1 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Canola oil or lard (works best). You can also use vegetable or peanut oil. Do not use olive oil

In a bowl beat together the eggs and milk. In another bowl combine the flour, cornmeal and salt and pepper or use the breading mix that comes with our clam fry kit. Dredge the clams separately in the milk mixture and then the breading mix. Heat the oil to 350 degrees in a skillet or use your deep fryer. Fry the clams for 1 minute and take out with a slotted spoon. Do not crowd the clams while cooking, only cook a few at a time depending on your equipment. Do not use the breading basket we supply for deep frying, it's only for breading wash. Place on paper towels. Serve on a platter with tartar sauce, seafood sauce or lemon slices.

Your New England Fried Clams are done!

FRIED CLAMS

4 cups cracker meal (make your own by crushing unsalted saltine crackers in a heavy plastic bag with a rolling pin or in a food processor)
1 cup unflavored bread crumbs
1/4 cup yellow cornmeal
1 to 2 tsps. Old Bay seasoning
1 cup flour
4 eggs, beaten
Canola oil for deep frying
1 qt. shucked soft-shell clams
Lemon wedges for serving
Tartar sauce for serving

Combine cracker meal, bread crumbs, cornmeal and Old Bay in a large, shallow bowl. In a line on the counter, place a shallow bowl containing the flour, a bowl containing the beaten eggs that is big enough to accommodate a handled wide-mesh strainer and the bowl containing the cracker mixture.

Heat canola oil to 350 degrees. When it is hot, follow this "standard breading procedure": Toss the clams in the flour until they are completely covered, place in a strainer and shake off excess flour. Immerse clams (in the strainer) in the beaten egg to coat, shake off excess, then turn them into the cracker meal mixture. With your hands, gently shake off excess meal, then, in small batches, place gently in hot oil. Fry 2 to 3 minutes, turning them gently while they cook, until lightly browned.

Remove from oil with a "spider" or slotted spoon, drain briefly on a few layers of paper towel, and serve immediately with lemon wedges and tartar sauce.

Makes 8 servings of fried clams.

How to fry New England Seafood

• Heat oil to 350. Canola oil or lard is best. You may also use vegetable or peanut oil. Do not use olive oil!
• Set up your stations. Put included breading mix in a large bowl. Make dipping solution using water and/or milk (evaporated or regular). Add a beaten egg if desired and place in another bowl..
• Start with the scrod haddock. Cut to desired size. Submerge in dipping solution, then coat with breading mix using the included breading basket. Immediately fry for 3 - 4 minutes. (Do not let sit in breading mix, it will get hard. Only dip right before you fry)
• Repeat the same for the shrimp, cooking for 1-1/2 minutes..
• Scallops and clam strips are cooked for 1 minute.
• Now fry the clams last for 1 minute. Be sure not to crowd them! Cook only a handful at a time, depending on the size of your ccoking equipment.
• Enjoy your New England Seafood Sampler with lemon and tartar sauce.

Fried Maine Clams with Homemade Tartar Sauce

Recipe By: James H. Schwartz

Can be found in the Dec, 2006 issue of Cottage Living Magazine

• 1 lb shucked frying clams
• 1 cup whole milk
• Canola or peanut oil
• 2 large eggs, lightly beaten
• 1 cup club soda
• 1 1/3 cups stone-ground yellow cornmeal
• 1/4 cup all-purpose flour
• 1/2 tsp salt, plus more to taste
• Freshly ground pepper, to taste
• Dash of hot sauce
• Homemade Tartar Sauce (below)

Place clams in a medium bowl; cover with milk, and set aside.

Pour oil to a depth of 2 1/2 inches in a cast-iron skillet or heavy Dutch oven. Heat to 350 degrees.

Combine eggs, club soda, and cornmeal in a large mixing bowl. Add flour, 1/2 tsp salt, pepper, and hot sauce; stir until blended.

Remove clams from milk; dip a few at a time into batter to coat. Fry, in batches, in hot oil. Do not crowd clams.Remove with a slotted spoon, and drain on paper towels. Sprinkle with salt. Serve immediately, or keep warm in a 200 degree oven. Serve with Homemade Tartar Sauce.

Homemade Tartar Sauce

• 1 cup mayonnaise
• 2 green onions, thinly sliced
• 3 tbsp minced fresh parsley
• 3 tbsp chopped gherkin or cornichon pickles
• 2 tbsp capers
• 1 tbsp fresh lemon juice
• Salt, to taste
• Freshly ground pepper, to taste
• Dash of hot sauce

Stir together all ingredients until well blended. Cover and chill until ready to serve.

Shipping Policy & Info

• During checkout a shipping calculator will pop up. Be sure to put your zipcode in it.
• We enourage you to add at least 2 different items to your shopping cart to get a better value. The first item you add will impose the base overnight shipping cost. Every item you add after that will only raise the shipping a few more dollars (it depends on the weight).
• Orders received by 11:00 am EST will be shipped on the same day (with the exception of Saturday, Sundays & Holidays). During the checkout process you will have the opportunity to select a different shipping day if you would like it on a specific day. FedEx does not deliver on Sundays and some holidays.
• We will waive the signature requirement, so you will not have to sign for it. If you are not planning to be home, please have a neighbor bring it in. FedEx will not ship to PO boxes. You may also have your seafood shipped to your work.
• Please inspect the box to ensure it is in good condition. If it looks beat up bring it to the attention of the carrier.
• Remove seafood from box immediately and put in refrigerator. Keep seaweed or wet newspaper over lobsters in the refrigerator. Do not put live lobsters, clams or littlenecks in fresh water. Fresh water will kill them.
• You will be charged an additional 15.00 if your order is to be delivered on a Saturday.
• A special seafood shipping box is included with your order. This is actually a cooler inside of a box.
• You are welcome to use your own UPS, FedEx or DHL Accounts. These orders must be phoned in.