**Julianne's Fried Clams: A Crispy Delight with Four Unique Recipes**
Indulge in the crispy goodness of Julianne's fried clams, a culinary delight that will tantalize your taste buds. This article presents four delectable recipes for fried clams, each offering a unique flavor profile to satisfy your cravings. From the classic New England-style fried clams to the zesty lemon pepper and savory garlic Parmesan varieties, these recipes cater to diverse preferences. Whether you prefer a light and crispy coating or a flavorful breading, you'll find the perfect recipe to suit your palate. Get ready to embark on a culinary journey with Julianne's fried clams, a seafood sensation that will leave you craving more.
FRIED CLAMS WITH TARTAR AND COCKTAIL SAUCES
Provided by Valerie Bertinelli
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Combine the corn flour, all-purpose flour, seafood seasoning, salt and pepper in a large bowl. Whisk together the milk and egg in a small bowl and season with salt and pepper.
- Add enough oil to a heavy-bottomed pot fitted with a deep-frying thermometer to reach 4 inches up the sides. Heat the oil to 365 degrees F and line a sheet tray with paper towels.
- Dip the clams in the milk, then into the seasoned flour. Add 8 to 10 clams to the oil at a time and fry in batches until they are crispy and golden brown, 45 seconds to 1 minute. Remove the clams to the lined sheet tray. Continue frying the remaining clams.
- Sprinkle the clams with salt and pepper and transfer to a platter. Serve with the Tartar and Cocktail sauces and lemon wedges.
- Stir together the mayonnaise, relish, dill, lemon juice, salt and pepper in a medium bowl and refrigerate at least 1 hour and up to 2 days.
- Stir together the ketchup, chile paste, horseradish, lemon juice, Worcestershire, salt and pepper in a medium bowl and refrigerate until serving, or up to 1 week.
DEEP FRIED CLAMS
Steps:
- Gather the ingredients. Preheat the deep-fryer to 375 F or heat 3 inches of peanut oil in a Dutch oven.
- Measure cracker crumbs, poultry seasoning, salt, chipotle pepper, garlic powder, oregano, and dill weed into a large zip-top bag. Toss to combine. Set aside.
- Stir the clams into the beaten eggs. Using a slotted spoon, remove a few clams at a time and place them in the bag of herbed cracker crumbs. Shake to coat, remove clams, and place on a platter. Repeat until all clams are coated.
- Fry clams in batches, about 30 seconds, until golden brown. Take care not to crowd the clams while frying. Drain on paper towels and serve hot as an appetizer or entrée.
Nutrition Facts : Calories 416 kcal, Carbohydrate 26 g, Cholesterol 128 mg, Fiber 1 g, Protein 23 g, SaturatedFat 4 g, Sodium 548 mg, Sugar 0 g, Fat 24 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
FRIED CLAMS AND OYSTERS
Provided by Giada De Laurentiis
Categories appetizer
Time 23m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Pour enough olive oil into a large, deep, heavy frying pan to reach a depth of 3 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
- While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip clams and oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge clams and oysters in the bread crumbs. Place the clams and oysters on a baking sheet, and continue.
- When the oil is hot, fry the clams and oysters in batches, about 3 minutes per batch. Using a slotted spoon, transfer the fried seafood to paper towels to drain.
- Immediately sprinkle the fried seafood with freshly squeezed lemon and sea salt. Serve with a bowl of warmed spicy marinara or arrabiata sauce for dipping.
SUNNY'S EASY FRIED CAJUN CLAMS
Provided by Sunny Anderson
Categories appetizer
Time 2h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the Cajun clams: In a bowl, add the milk, seafood seasoning, lemon zest, a nice pinch of salt and a few good grinds of pepper. Whisk until the salt dissolves. Add the clams, and then soak in the refrigerator for 2 hours.
- For the dredge mixture: In a brown paper bag or bowl, add the cornmeal, flour, seafood seasoning, a nice pinch of salt and a few good grinds of pepper. Stir to combine. Using tongs or a slotted spoon, remove the clams from the bowl, shaking off any excess milk. Drop them into the flour mixture and shake or stir to coat. Place the clams on a baking sheet fitted with a wire rack and rest 15 minutes.
- In a heavy-bottomed pot, add enough oil to reach 4 inches up the sides. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil reaches 365 degrees F. Fry the clams in batches until golden brown, about 30 seconds to 1 minute, depending on the size of the clams. Remove from the oil to a paper-towel-lined plate and season lightly with salt.
- Serve with a spritz of lemon juice, cocktail sauce and tartar sauce, but I'm having it with a side of burger.
FRIED RAZOR CLAMS
A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me!
Provided by SALMONSNAGGER
Categories Appetizers and Snacks Seafood
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium heat.
- In a bowl, mix crushed crackers with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat.
- Fry clams in the hot oil until golden brown. Do not over cook.
Nutrition Facts : Calories 215 calories, Carbohydrate 25 g, Cholesterol 96.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 1.7 g, Sodium 405.3 mg, Sugar 0.5 g
LINDA'S NEW ENGLAND FRIED CLAMS
This is a really TASTY Fried Clam recipe. Try it and see for yourself... It's a WINNER! You can also use this same recipe for scallops, oysters, and any other fish...
Provided by Lindas Busy Kitchen
Categories Healthy
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to its lowest setting.
- Line a lg. cookie sheet with double thickness of paper towels, and place it in the oven.
- Pour vegetable oil into a deep fryer, or a lg. heavy saucepan, to a depth of about 3".
- Heat oil to 375°F.
- In a bowl, beat the eggs until well blended, then stir in the milk and salt.
- Spread the flour on a lg. strip of wax paper.
- Drop the clams into the egg-milk mixture, and let them soak for 1 minute.
- Pick up a handful of the soaked clams, and roll them in the flour until well coated. Shake off any excess flour before dropping in the oil.
- Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown.
- As they brown, transfer them to the towel-lined pan, and keep them warm in the oven, while the rest are cooking.
- Serve with lemon wedges, tarter sauce, and ketchup.
Nutrition Facts : Calories 674.5, Fat 21.1, SaturatedFat 8.9, Cholesterol 417.7, Sodium 3450.7, Carbohydrate 47.8, Fiber 2.1, Sugar 0.5, Protein 70
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.
JULIANN'S FRIED CLAMS
One day while making fried clams I realized I was out of flour. It was to late to go to the store so I improvised and used Aunt Jemima pancake mix. The box kind that is dry. The rest is history. Now, I sometimes use pancake mix when making fried fish as well. The clams came out tender and delicious. Enjoy
Provided by Juliann Esquivel
Categories Seafood Appetizers
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Soak clams in evaporated milk. Next take them out and season well with Old Bay seasoning and garlic powder.
- 2. in a large plastic freezer bag add 3 cups Aunt Jemimah dry pancake mix. Season the mix with Old Bay and garlic powder. Close top and mix well.
- 3. Heat oil in a large cast iron skillet. Working with three or four clams at a time shake them in the pancake mix and gently drop each one into the hot oil. Fry each side until golden. Drain on paper towels and season with a little salt. serve with lemon or lime wedges and cocktail sauce. Enjoy
Tips:
- Use fresh clams: Fresh clams will have a briny, sweet flavor and a firm texture. Avoid clams that are cracked or have open shells.
- Clean the clams thoroughly: Before cooking, soak the clams in cold water for 30 minutes to remove any sand or grit. Scrub the clams with a brush to remove any remaining dirt.
- Use a light batter: A light batter will allow the natural flavor of the clams to shine through. Use a combination of flour, cornstarch, and baking powder for a crispy and light batter.
- Fry the clams in hot oil: Heat the oil to 350 degrees Fahrenheit before frying the clams. This will help the clams cook evenly and prevent them from sticking to the pan.
- Don't overcrowd the pan: When frying the clams, don't overcrowd the pan. This will prevent the clams from cooking evenly and will make them soggy.
- Serve the clams immediately: Fried clams are best served immediately after they are cooked. Serve them with your favorite dipping sauce, such as tartar sauce or cocktail sauce.
Conclusion:
Fried clams are a delicious and easy-to-make seafood dish. By following these tips, you can make sure that your fried clams are crispy, flavorful, and cooked to perfection. So next time you're looking for a quick and easy seafood meal, give fried clams a try!
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