Best 3 Whole Belly Ipswich Fried Clams Recipes
**Fried Clams: A New England Delicacy**
Hailing from the coastal shores of New England, particularly the town of Ipswich, Massachusetts, fried clams have ascended to culinary stardom, captivating seafood enthusiasts far and wide. These succulent morsels, encased in a golden-brown, crispy coating, are a symphony of flavors and textures that dance on the palate. Prepared with the utmost care and attention to detail, Ipswich fried clams embody the essence of New England's rich seafood heritage.
**Explore a Culinary Journey:**
Within this article, you'll discover a treasure trove of recipes that unveil the secrets behind this culinary gem. From the classic Whole Belly Ipswich Fried Clams, where plump clam bellies are swathed in a light and airy batter, to the tantalizing Ipswich Fried Clam Strips, which offer a delightful crunch with every bite, we've got you covered.
**Savor the Authentic Taste of Ipswich:**
At the heart of these recipes lies the commitment to authenticity. We delve into the history and traditions of Ipswich fried clams, uncovering the techniques and ingredients that have been passed down through generations. Learn how to select the freshest clams, prepare the batter with just the right consistency, and achieve that perfect golden-brown hue that signifies fried clam perfection.
**Expand Your Culinary Horizons:**
Beyond the classic recipes, we present creative variations that elevate the fried clam experience to new heights. Discover the tantalizing combination of flavors in our Sweet and Spicy Fried Clams, where a touch of heat and a hint of sweetness create a harmonious balance. For a unique twist, try our Fried Clam Tacos, where crispy clam strips are nestled in warm tortillas, topped with a zesty slaw and a drizzle of tangy sauce.
**Elevate Your Seafood Feast:**
Complement your fried clam extravaganza with a selection of delectable sides that enhance the overall dining experience. From classic coleslaw to crispy French fries and onion rings, we provide recipes that harmonize perfectly with the briny sweetness of the clams. Elevate your feast with homemade tartar sauce, a tangy remoulade, or a refreshing lemon-herb butter dipping sauce, each adding a distinct layer of flavor to the fried clam symphony.
**Embark on a Culinary Adventure:**
With this comprehensive guide to Ipswich fried clams, you're invited on a culinary journey that celebrates the bounty of the sea. From the traditional to the innovative, these recipes will transform your kitchen into a New England seafood haven. Prepare to tantalize your taste buds and create memories that will last a lifetime.
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
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
CLAM BOX FRIED CLAMS, IPSWICH MASS
I love fried clams any time of year, and these are really good! From the Clam Box in Ipswich Mass. Courtesy of www.Newenglandcooking.com
Provided by CookinNEatinGal
Categories Healthy
Time 11m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine evaporated and whole milk, egg, vanilla, salt, and pepper.
- Soak clams in liquid for a few mins., then dredge in combination of cake flour and cornmeal, fluffing them in the flour mix for light, but thorough coverage.
- Shake off excess flour.
- Heat oil to 375*F.
- Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown.
Nutrition Facts : Calories 622.4, Fat 11.4, SaturatedFat 4.4, Cholesterol 149.9, Sodium 1562.3, Carbohydrate 80.4, Fiber 4.8, Sugar 3.7, Protein 47.7
Tips:
- Select High-Quality Clams: Use fresh, live Ipswich clams for the best flavor and texture. Look for clams that are tightly closed and have no cracks or damage to their shells.
- Clean Clams Thoroughly: Before cooking, soak the clams in cold water for 15-20 minutes to remove any sand or grit. Scrub each clam with a brush to remove any remaining dirt or debris.
- Prepare the Clams: Before frying, remove the clam bellies from the shells. Use a sharp knife to carefully cut along the edge of the shell and pry the belly loose. Discard the shells.
- Use a Light Batter: A light batter made with flour, cornstarch, baking powder, and seasonings helps the clams stay crispy and flavorful. Avoid using a heavy batter, which can make the clams soggy.
- Fry at the Right Temperature: Heat the oil to the correct temperature (350°F) before frying the clams. This ensures that the clams cook evenly and quickly without burning.
- Fry in Small Batches: Fry the clams in small batches to prevent overcrowding the pan. This helps the clams cook evenly and prevents them from sticking together.
- Drain on Paper Towels: After frying, drain the clams on paper towels to remove excess oil.
- Serve Immediately: Serve the fried clams while they are hot and crispy. They can be served with tartar sauce, lemon wedges, or your favorite dipping sauce.
Conclusion:
Making whole belly Ipswich fried clams at home is a delicious and rewarding experience. By following these tips and using high-quality ingredients, you can create a crispy, flavorful dish that will impress your family and friends. These fried clams are perfect for a casual seafood dinner or as an appetizer at a party. Enjoy!
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