Fried Clams Recipe
Ingredients
| 2 dozen soft-shell clams | ||
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Egg | 1 | |
| Milk | 2 Tablespoon | |
| 1/2 cup fine dry bread crumbs | ||
| Fat for deep frying | ||
Directions
1. Set the fat kettle on a warm but not hot part of the range. Fill it half full of fat and let it slowly heat to 375° F., or hot enough to brown a 1-inch cube of bread in 40 seconds to 1 minute.
2. Remove the clams from the scrubbed and rinsed shells and dry them on soft cheesecloth.
3. Mix the flour with the salt and pepper; dip the clams in the seasoned flour then in the egg beaten with milk, then in the crumbs.
4. Arrange 6 breaded clams in the frying basket and lower into the deep hot fat. Fry about
3 minutes, or until the clams are nicely browned. Drain on paper towels.
5. Continue until all are fried.
2. Remove the clams from the scrubbed and rinsed shells and dry them on soft cheesecloth.
3. Mix the flour with the salt and pepper; dip the clams in the seasoned flour then in the egg beaten with milk, then in the crumbs.
4. Arrange 6 breaded clams in the frying basket and lower into the deep hot fat. Fry about
3 minutes, or until the clams are nicely browned. Drain on paper towels.
5. Continue until all are fried.
Chef
