Clam Shack Style Fried Clams Recipe

How to make it

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• For the New England style fry mix:
• 1. Combine the 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.
• To fry the clams:
• 2. In many cases, you will be frying in batches. To avoid the problems that can happen if you overcrowd your fryer, line a baking sheet with paper towels and preheat the oven to 250º F (121° C) to keep one batch warm while you cook the next.
• 3. Heat 3 inches (about 7 cm) of oil to 375° F (190⁰ C) in a 4- to 5-quart Dutch oven over medium heat or in a deep fryer.
• 4. While the oil is heating, pour the buttermilk into a large bowl, and put the fry mix in another.
• 5. When the oil is hot, put the clams in the buttermilk and stir gently.
• 6. 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. Quickly rinse and dry off the skimmer.
• 7. lift the clams out of the fry mix with the skimmer, gently shake off the excess, and slide them carefully into the oil. Try to spread the food out in the pot, as you do this, so there is less chance of the pieces sticking to each other. 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. Then stir the clams so that they cook evenly, 1 to 1 1/2 minutes more, depending on size. 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. Move the clams around a bit so they cook evenly.
• 8. 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. They tend to lose their crunch faster than shrimp, scallops, and other seafood. The sooner after they’re cooked you serve them the better.
• 9. I let the clams drain a bit then shift them to a plate or platter and send it to the table with lemon wedges and parsley sprigs.
• 10. Sometimes I serve these, and other fried foods, on clean newspaper. The paper isn’t really intended to soak up excess oil, it’s more to show off how greasy it isn’t.
• *What Is Corn Flour And Where Do I Find It?
• Corn flour is very finely milled cornmeal made from the entire kernel of corn. Purest say that “corn meal—whether coarsely ground, medium grind, or finely ground—is not an acceptable substitute due to the textural difference. However, masa harina, which you can find in the Latin section of most supermarkets, is fine”. Horsepucky. I’ve used medium and fine grind cornmeal and they both work. Yes, the texture is a bit different and I prefer Masa Harina but cornmeal will work. A caution to our British, Aussie, Kiwi and Canadian friends: In your corners of the world, “corn flour,” or rather “cornflour,” is “cornstarch,” and that won’t work here. Cornstarch is ground from only the endosperm of the corn and makes a lousy coating for fried clams. Trust me here.
• The Easiest Way To Shuck Clams
• 1. Buy the freshest clams you can get your hands on.
• 2. Wash the clams well to make sure they are free of sand and grit.
• 3. Lay them out on a sheet pan and put them in the freezer for at least three hours until they are frozen through.
• 4. Move them to the refrigerator and let them thaw. As this happens they will slowly open up partway.
• 5. Use a spoon to gently scoop them out of their shells, holding them over a bowl to catch all of their juice.