Fried Clams

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining creaminess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

Discuss the importance of the size of the clam belly for frying.

Suggest buying clams in bulk from a fishmonger or online, noting that 1 pound yields about 1 cup of clams.

Prepare homemade tartar sauce by adding 1 egg yolk to a bowl.

Add lemon juice to the egg yolk, avoiding seeds.

Incorporate Dijon mustard into the mixture.

Slowly drizzle in canola oil while whisking to emulsify, starting slowly and then increasing speed once it thickens.

Add finely chopped white onion, dill pickle, Worcestershire sauce, Sriracha, and salt to the tartar sauce, whisking until fully incorporated.

Prepare the clams by coating them in a 50/50 blend of corn flour and all-purpose flour, ensuring they are completely covered without wet spots.

Heat canola oil in a heavy gauge pot to 350°F, filling it halfway to prevent overflow.

Fry the clams in the hot oil, ensuring not to overcrowd the pot to maintain temperature, for 1 to 3 minutes depending on oil temperature.

Drain the fried clams to remove excess oil and season them lightly.

Serve the fried clams with homemade tartar sauce, grilled lemon, and fried parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens