Steps:
- Start by heating canola oil in pot over moderate heat until a deep-fat thermometer registers 380°F.
- While oil is heating, rinse and drain clam strips in a colander and stir together with buttermilk in a large bowl. Drain clams well in a colander set over a bowl, at least 5 minutes (reserve drained buttermilk).
- Stir together cornstarch, cornmeal, flour, curry powder, celery salt, cayenne, and kosher salt in a large bowl.
- Dredge 1 handful of drained clams in flour mixture, then shake in a large sieve over flour bowl to remove excess flour. Transfer clams, one by one, shaking them again to remove any excess flour mixture, to a baking sheet. Wash and dry lemons and cut crosswise into 1/16-inch slices. Dip 3 or 4 slices in reserved buttermilk, let excess drip off, then dredge in flour mixture, shaking off excess (don't use the sieve).
- Fry coated clams with coated lemon slices and 1/4 cup parsley sprigs per batch until clams are crisp and golden, about 1 1/2 minutes, then transfer with a slotted spoon to paper towels to drain. Sprinkle with kosher salt to taste. Return oil to 380°F between batches, removing any bits of fried batter with a fine sieve and coating next batch of clams and lemon slices. The batches will get progressively darker, but that won't affect the flavor.
- Available at Wild Edibles (212-687-4255) and many fish stores with advance notice.
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Abraham Nkansah
[email protected]I'm definitely going to try this recipe. I love fried clams!
ftf clan ftf clan
[email protected]I'm not sure if I'm brave enough to try this recipe. I'm not a big fan of seafood.
parvaiz khan khan
[email protected]These fried clams are a bit pricey, but they are definitely worth it. They are the best fried clams I've ever had.
Damian Postma
[email protected]I followed the recipe exactly, but my fried clams turned out soggy. I'm not sure what I did wrong.
Murtaza jutt
[email protected]These fried clams were a bit too greasy for my taste. I think I would have liked them better if I had cooked them in less oil.
Hayat Shah
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of seafood. But I'm so glad I did! These fried clams were amazing. The coating was crispy and flavorful, and the clams were tender and juicy.
Felix Bonginkosi
[email protected]These fried clams are the perfect appetizer for a party. They are easy to make and always a crowd-pleaser.
Beast Kid
[email protected]I'm not a huge fan of fried food, but these clams were surprisingly good. The coating was light and crispy, and the clams were cooked perfectly.
Shakira Runa
[email protected]These fried clams are a bit more work than I usually like to put into an appetizer, but they are definitely worth it. They are so delicious and everyone always loves them.
A janii
[email protected]I followed the recipe exactly and my fried clams turned out perfect. They were crispy on the outside and tender on the inside. My family loved them!
Nomi Jutt
[email protected]These fried clams are amazing! The coating is crispy and the clams are tender and juicy. I highly recommend this recipe.
Md Siam Siam
[email protected]I've made fried clams many times before, but this recipe is by far the best. The coating is so flavorful and the clams are cooked perfectly. I will definitely be making this again.
Joseph Kimani
[email protected]These fried clams were a hit at my beach party! I followed the recipe exactly and they turned out crispy and golden brown, with a tender and juicy inside. My friends couldn't get enough of them.