Clam Shack-style Fried Clam Recipe Recipe

How to make it

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• Make the New England style fry mix:
• 1. Combine both flours, salt, and both peppers in a large mixing bowl and mix well. You’ll have more than you need for this recipe, so whatever is left over you can store in an airtight glass container in the refrigerator for several weeks or more.
• Fry the clam:
• 2. Clean the clam meat and cut the good part into bite size chunks. I reckon we had a bit more than 1 ½ lbs. of clam meat but it worked out fine.
• 3. In most cases, you will be frying in batches to avoid the problems that can happen if you overcrowd your fryer. In anticipation of this, line a baking sheet with paper towels and preheat the oven to 250ºF (121°C).
• 4. Heat 3 inches of oil to 375°F (190 C) in a 4 to 5-quart Dutch oven over medium heat or in a deep fryer.
• 5. While the oil is heating, pour the buttermilk into a large bowl, and put the fry mix in another. Drop the sliced clam chunks into the buttermilk and stir gently. Using a Chinese wire-mesh skimmer or a slotted spoon, carefully lift up a small batch, allowing the excess buttermilk to drip back into bowl, then drop the clams into the fry mix and gently toss it to coat evenly with the mix. Wipe the skimmer clean.
• 6. When the oil is hot, lift the clam chunks out of the fry mix with the skimmer, gently shake off the excess, and drop it carefully into the oil.
• 7. Try to spread the food out in the pot so there is less chance of the pieces sticking together. The first few moments are crucial: let the seafood cook for 15 to 20 seconds without moving the clams (or the fryer basket)—if you do, some of the breading could fall off, making the dish greasy.
• 8. Stir the clams so that they cook evenly, 1 to 1 1/2 minutes more. This also helps to loosen any pieces that might have stuck together. If anything sticks to the bottom of the pot, loosen it with tongs. Stay right there at the fryer, moving the seafood occasionally so it cooks evenly.
• 9. Transfer the first batch of clams from the hot oil to the paper towel–lined baking sheet to drain. You can keep the clams warm in the oven while you fry the second batch, but with clams or oysters, you should consider serving them as soon as they have drained. Set the food on a plate or platter and send it to the table with lemon wedges and parsley sprigs. See Photo
• • Chips (fries) are the norm with this but I just didn’t feel chippy. Did a nice green salad, with lettuce, tomatoes, a few onion slices and roasted bell pepper. Spaetzle, with butter and cilantro; Itai bread. and Grenache Blanc rounded things out. See Photo