Fried Clams are one of the GREAT reasons to come to Cape Cod. Little necks are usually used in making Fried Clams. The key to a fabulous Fried Clam dinner is using the entire clam. A ratio of oil to food is important in any deep frying. It is much better to deep fry in two or three batches than try to do them all at once. It is always important to use fresh oil. The oil must be kept clean by constantly skimming any pieces of food after frying. After each batch of frying be sure that the oil temperature stays at 360 to 370 degrees before preparing for the next lot.
(serves 4 diners with a dozen clams each)
4 dozen little neck clams shucked
1 cup milk or evaporated milk
2 cups panko or cracker crumbs
2 beaten eggs
1/2 cup all-purpose flour
1 tsp salt
pinch of pepper
oil for deep frying
Garnish & Condiment:
Steam clams in either 1/2 inch of water in a covered pan or on the grill (if you steam the clams on the grill, be sure to buy some extra as you’ll want to sample some of the delicious grilled clams – no condiments needed). Discard any clams that do not open.
Combine egg, milk and seasonings in a bowl. Dip clam in egg mixture and roll in panko or cracker crumbs crumbs. Fry in canola oil at 360 to 370 degrees. After each batch of frying be sure that the oil temperature stays at 360 to 370 degrees before preparing for the next lot. Drain clams on paper towel. Serve with wedges of lemon and tartar sauce.
Forget about the calories and enjoy the warm summer breezes with your fried clams.