Best 3 Batter For Fried Clams Recipes
**Fried clams, a New England summertime staple, are a delectable seafood treat that can be enjoyed as an appetizer or main course. These tender, golden-brown morsels are typically made with fresh clams, dipped in a light batter, and fried until crispy. Served with tartar sauce, lemon wedges, and perhaps some coleslaw, fried clams are a classic dish that is sure to please everyone at your table.**
**This article provides three different recipes for fried clams, each with its own unique flavor and texture. The first recipe, for classic fried clams, uses a simple batter made with flour, cornstarch, salt, and pepper. The second recipe, for beer-battered fried clams, adds a bit of extra flavor and crispiness with the addition of beer to the batter. And the third recipe, for gluten-free fried clams, uses a gluten-free flour blend to make the batter, making it a great option for those with gluten sensitivities.**
**No matter which recipe you choose, you're sure to enjoy these delicious fried clams. Serve them up with your favorite sides and enjoy a taste of New England summertime, no matter where you are.**
FRIED CLAMS
The clam's crunchy, golden coating will truly melt in your mouth. One bite and you'll understand why these are considered a delicacy! Tim Connolly, Freeport, Maine
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour., Dip clams in batter; shake off excess. Coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt. , Serve immediately with sauce if desired.
Nutrition Facts : Calories 127 calories, Fat 4g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
BATTERED FRIED CLAMS
These fried clams are nothing like the ones you find frozen in the supermarket, these are the real McCoy. I like to serve them with my KFC Coleslaw Recipe #110948, chips, or onion rings and french fries and of course tartar sauce is an absolute must! AYUH thats the truth. Note:the cook time is 1-1/2minutes PER BATCH
Provided by lets.eat
Categories No Shell Fish
Time 11m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sized bowl mix milk, egg yolk, butter, and salt. Sift the flour into the milk mixture stir until smooth. In a small chilled bowl beat the egg white with an electric mixer until soft peaks form. (For best results: refrigerate the bowl, mixer blade and egg white prior to mixing) Fold the beaten egg white into the milk mixture.
- In a large saucepan or deep fat fryer heat oil to 375'. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300' oven while frying the remaining clams.
- Serve with tartar sauce.
SHEILA'S BATTER FOR CLAMS, SHRIMP, SCALLOPS, ONION RINGS
It's hard to say how many this serves, because it depends on what your making and how lg. the pieces being covered are, so the servings may be off. You can use this batter for just about anything you want deep fried... Cooking time is per batch that you are frying. This is my cousin Sheila's recipe that she kindly shared with me! Enjoy!
Provided by Lindas Busy Kitchen
Categories Onions
Time 8m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Add salt and pepper to flour and baking powder.
- Mix egg and milk together.
- Combine all, and mix well.
- Dip seafood in batter, and then deep fry in hot oil, at 350, until seafood is no longer opague color in the middle, and/or batter is a golden brown, approximately 3-5 minutes.
- Drain on paper towels, and serve hot.
Tips:
- Keep your batter cold. This will help the batter stay light and airy, and prevent it from becoming greasy.
- Use a light touch when coating the clams. You don't want the batter to be too thick, or it will weigh the clams down and make them soggy.
- Fry the clams in small batches. This will help prevent the oil from getting too hot and burning the batter.
- Drain the clams on paper towels before serving. This will help remove any excess oil.
- Serve the clams with your favorite dipping sauce. Some popular options include tartar sauce, cocktail sauce, and lemon wedges.
Conclusion:
Fried clams are a delicious and easy-to-make seafood dish that is perfect for any occasion. With a little planning and preparation, you can easily make fried clams at home that are just as good as, if not better than, what you would get at a restaurant. So next time you're looking for a quick and easy seafood meal, give fried clams a try. You won't be disappointed!
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