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!

NEW ENGLAND STYLE WHOLE CLAM CHOWDER

**Note that this recipe is made from whole clams, not chopped clams. You can purchase either steamers and cook & shuck them yourself or buy the whole frying clams which are already shucked and cleaned. (you'll still have to cook them)**

• 2-3 qt. chowder clams, steamers
• 3-4 lg. potatoes, peeled and cut into wedges
• Sm. amount of cubed salt pork
• 2 qt. milk
• 1 can evaporated milk
• 1 lg. onion, diced
• 4 tbsp. butter
• Salt and pepper to taste

Wash and clean clams and place in large pot in about 2 inch rapidly boiling water. Steam until clams are open. Remove clams from liquid; set liquid aside. Shuck clams, removing neck membrane, but do not cut up. Drain remaining liquid through cheesecloth and set aside. While calms are cooking, fry salt pork in deep saucepan until fat is rendered and then brown onions in pan. Dispose of salt pork. Add clam broth and potatoes and cook until potatoes are slightly firm. Add milk and butter and clams and bring back to simmer point over low heat , DO NOT BOIL. Remove from heat and let stand until cool. Refrigerate overnight to enrich flavor. Add salt and pepper to taste and a pat of butter to each serving.

Recipe by Ellen R.from Lyndhurst,New Jersey

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.

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• 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.
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