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Fried Clams

Total Time

Prep/Total Time: 30 min.

Makes

1 dozen

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

Ingredients

  • 1-1/2 cups yellow cornmeal, divided
  • 1/2 cup cake flour, divided
  • 2/3 cup water
  • 12 fresh cherrystone clams, shucked
  • Oil for deep-fat frying
  • 1/2 teaspoon salt
  • Tartar sauce or seafood cocktail sauce, optional

Directions

  1. 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.
  2. Dip clams in batter; shake off excess. Coat with cornmeal mixture.
  3. 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.
  4. Serve immediately with sauce if desired.

Nutrition Facts

1 appetizer: 127 calories, 4g fat (0 saturated fat), 4mg cholesterol, 106mg sodium, 18g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

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