Best 2 Fried Whole Belly Clams Restaurant Recipes
**Fried Whole Belly Clams: A Coastal Delicacy, Made Easy**
Indulge in the irresistible flavors of the sea with our collection of fried whole belly clam recipes. These tender, succulent morsels, encased in a crispy, golden-brown coating, are a culinary delight that will transport you to the shores of New England. Whether you prefer a classic beer-battered version, a panko-crusted variation, or a gluten-free alternative, we have the perfect recipe for you. So, gather your ingredients, heat up your oil, and prepare to embark on a delightful journey of crispy, flavorful perfection.
**Recipes:**
1. **Classic Fried Whole Belly Clams:**
This timeless recipe captures the essence of fried clams with a light, crispy beer batter. Fresh clams are dredged in seasoned flour, then coated in a batter made with beer, eggs, and spices. The result is a symphony of flavors and textures that will leave you craving more.
2. **Panko-Crusted Fried Whole Belly Clams:**
For a delightful twist on the classic, try our panko-crusted fried whole belly clams. Panko breadcrumbs, known for their airy crunch, add a unique texture to the clams. Simply coat the clams in a mixture of panko, herbs, and spices before frying until golden brown.
3. **Gluten-Free Fried Whole Belly Clams:**
Enjoy the goodness of fried clams without compromising on taste or texture with our gluten-free version. A flavorful blend of gluten-free flour, cornstarch, and seasonings creates a crispy coating that perfectly complements the tender clam meat.
4. **Fried Whole Belly Clams with Homemade Tartar Sauce:**
Elevate your fried clam experience with our homemade tartar sauce. This creamy, tangy sauce, made with mayonnaise, pickles, capers, and herbs, adds a delightful dimension to the clams. Simply whisk together the ingredients and serve alongside the fried clams for a perfect pairing.
5. **Fried Whole Belly Clams with Lemon Butter Sauce:**
Indulge in the richness of our lemon butter sauce, a perfect accompaniment to fried whole belly clams. Melted butter, lemon juice, garlic, and herbs come together to create a luscious sauce that enhances the delicate flavor of the clams. Drizzle it over the fried clams and savor every bite.
Dive into the world of fried whole belly clams with our curated collection of recipes. From the classic beer-battered version to the panko-crusted variation, and gluten-free and flavorful sauces, we have everything you need to create a memorable seafood feast. So, let the aroma of frying clams fill your kitchen and prepare to delight your taste buds with these coastal treasures.
FRIED WHOLE BELLY CLAMS
Crispy golden fried clams are crunchy, chewy and a little bit briny -- all in one bite. Great with homemade tartar sauce and fries.
Provided by Lisa Lotts
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 22
Steps:
- In a small bowl combine all the ingredients and whisk together. Cover and refrigerate.
- We tried several methods to shuck the clams and by far, this was the easiest for us....
- Place the clams in a large bowl and rinse them several times with cold water to wash away the grit and sand on their shells. Cover the clams with fresh cold water and let them sit for 20 minutes so that they can expunge any excess grit in their siphons.
- Bring a pot of water to a boil. Drain the clams and add them to the pot. Blanch the clams for 20 seconds, then immediately drain the water off of them. Transfer the clams to a fresh bowl filled with cold water to stop the cooking.
- Pry the shell open with your fingers (this would be impossible to do if you didn't blanch them first.) Remove the clam and locate the black protruding neck (actually a siphon that they use to filter their food).
- Go to the base of the "neck" and pull the outer layer or membrane from the clam and discard. Cut the tip of the black siphon off and discard. Transfer the shucked clam (this includes the neck, belly and strip) to a bowl of fresh water. Continue to shuck the clams in this fashion.
- Change the water several times to make sure the grit has been removed from the clams and set aside.
- In a medium bowl, combine the flour, corn flour (or fine cornmeal), salt and cayenne pepper and whisk to combine. Set aside.
- Use another medium bowl to combine the milk, buttermilk and egg with a whisk until well blended.
- Heat 2-3 inches of peanut oil in a deep fryer to 375°. Line a baking sheet with craft paper, newspaper or brown paper bags to soak up the oil.
- Dip the clams into the egg mixture and then toss them individually in the corn flour blend to coat.
- Fry the clams in batches with no more than 8-10 clams per batch. Cook each batch for 1-2 minutes or until the clams are crispy and golden. Using a spider, transfer the clams to the paper lined baking sheet to cool. Sprinkle with a pinch or two of salt. Continue frying and seasoning the clams in this manner.
- Serve the clams with simple tartar sauce and a wedge of lemon. Most New England clam shacks also serve them with french fries... I used a frozen bag of Alexia fries and crisped them in a convection oven... worked great!
Nutrition Facts : Calories 519 kcal, Carbohydrate 60 g, Protein 12 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 1285 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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.
Tips:
- Choose fresh clams: The fresher the clams, the better they will taste. Look for clams that are tightly closed and have a briny smell.
- Clean the clams thoroughly: Scrub the clams under cold water to remove any dirt or grit. Then, soak the clams in a bowl of cold water for 30 minutes to allow them to purge any sand or debris.
- Use a light batter: A heavy batter will weigh down the clams and make them greasy. Use a simple batter made with flour, water, eggs, and salt.
- Fry the clams in hot oil: The oil should be hot enough to sizzle when the clams are added. This will help to create a crispy coating and prevent the clams from becoming soggy.
- Do not overcrowd the pan: When frying the clams, do not overcrowd the pan. This will cause the oil temperature to drop and the clams will not cook evenly.
- Serve immediately: Fried whole belly clams are best served immediately after they are cooked. This will ensure that they are crispy and hot.
Conclusion:
Fried whole belly clams are a delicious and easy-to-make seafood dish. By following these tips, you can create a restaurant-quality meal at home. Whether you are serving them as an appetizer or a main course, fried whole belly clams are sure to be a hit with your family and friends.
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