Golden-Fried Clams
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INGREDIENTS 1 quart shucked soft-shell clams, drained, clam liquor may be reserved for another use
1 cup all-purpose flour
1 cup dry, fine bread crumbs
2 eggs
2 tablespoons light cream
1 teaspoon salt
Generous sprinkling of freshly ground black pepper
8 tablespoons butter
1 cup corn oilPat clams dry with paper towels. Thoroughly mix flour and bread crumbs on waxed paper. Beat eggs with cream in a shallow dish.
Roll clams in flour and bread crumbs mixture, then in eggs, and then in crumbs again, coating clams thoroughly. Season with salt and pepper.
Heat butter and oil in a large heavy skillet until just sizzling. Reduce heat. Fry clams until nicely browned, about 2 to 3 minutes on each side. Remove clams from skillet with tongs, and drain on paper towels.
Serve immediately with lemon wedges, Chilled-and-Spicy Tomato Sauce, and Island Tartar Sauce.