New England Clam Shack Fried Clams
1 1/2 lbs. large shucked clams
2 cups corn flour
1/2 tsp. salt
1/4 tsp. each onion and garlic powder
1 tbsp. fine yellow corn meal (optional)
1 can evaporated milk
1 tbsp. sugar
1 egg yolk
lard for frying
This recipe is the real deal and was stored in my uncle's recipe file since
the early 1960's. They used lard for frying back then, and it gave a
wonderful flavor. You can try it that way just so you'll know the
difference, then use vegetable oil for deep frying if you prefer.
Stir together the corn flour, salt, onion and garlic powder and yellow corn
meal until very well mixed. Divide the mixture in two shallow pans.
In another shallow pan, whisk together milk, sugar and egg yolk until well
combined.
Dredge the whole clams in the first pan of corn flour mixture, then dip them
in the milk mixture. Toss the clams in the second pan of corn flour mixture,
then fry in 365°F lard until the clams are a golden color, turning once.
Remove from fryer and toss on clean absorbent paper. Season lightly with
salt and serve immediately. Do not overload the fryer with too many clams if
it has a low capacity or the oil temperature will be dropped causing the
clams to absorb more oil.
1 1/2 lbs. large shucked clams
2 cups corn flour
1/2 tsp. salt
1/4 tsp. each onion and garlic powder
1 tbsp. fine yellow corn meal (optional)
1 can evaporated milk
1 tbsp. sugar
1 egg yolk
lard for frying
This recipe is the real deal and was stored in my uncle's recipe file since
the early 1960's. They used lard for frying back then, and it gave a
wonderful flavor. You can try it that way just so you'll know the
difference, then use vegetable oil for deep frying if you prefer.
Stir together the corn flour, salt, onion and garlic powder and yellow corn
meal until very well mixed. Divide the mixture in two shallow pans.
In another shallow pan, whisk together milk, sugar and egg yolk until well
combined.
Dredge the whole clams in the first pan of corn flour mixture, then dip them
in the milk mixture. Toss the clams in the second pan of corn flour mixture,
then fry in 365°F lard until the clams are a golden color, turning once.
Remove from fryer and toss on clean absorbent paper. Season lightly with
salt and serve immediately. Do not overload the fryer with too many clams if
it has a low capacity or the oil temperature will be dropped causing the
clams to absorb more oil.
