Recipe courtesy of Michael Symon
Fried Clams with Tartar Dipping Sauce
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- Level: Intermediate
- Total: 1 hr 30 min (includes marinating time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 796
- Total Fat
- 58 g
- Saturated Fat
- 8 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 5 g
- Sugar
- 19 g
- Protein
- 23 g
- Cholesterol
- 51 mg
- Sodium
- 1086 mg
The first time I had this style clam was at Woodman’s in Essex, Massachusetts. Everyone else was eating lobster, but to be honest, I never got to the lobster because I couldn’t get enough of these clams! They are super simple and so damn tasty I could literally, and have, eaten baskets of them in a single sitting.
- Level: Intermediate
- Total: 1 hr 30 min (includes marinating time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 796
- Total Fat
- 58 g
- Saturated Fat
- 8 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 5 g
- Sugar
- 19 g
- Protein
- 23 g
- Cholesterol
- 51 mg
- Sodium
- 1086 mg
Ingredients
Fried Clams:
Tartar Sauce:
Directions
Special equipment:
a grill; a deep-fry thermometer- For the fried clams: In a large bowl, whisk together the evaporated milk and hot sauce. Season with salt and pepper. Add the clams. Allow to marinate in the refrigerator for up to an hour.
- In a medium bowl, whisk together the corn flour, garlic powder and onion powder. Season with salt and pepper and set aside.
- For the tartar sauce: In another medium bowl, whisk together the horseradish sauce, dill, sweet relish, red onion, lemon juice and hot sauce. Season with salt and pepper. Set aside.
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Pour 4 inches of neutral oil into a heavy-bottomed Dutch oven placed over the hot side of the grill. Allow the oil temperature to reach 350 to 360 degrees F.
- Pull the clams out of the evaporated milk, allowing excess liquid to drain off. Add to the seasoned corn flour and toss to coat. In two batches, drop the breaded clams into the hot oil and fry until golden brown and crisp, 1 to 2 minutes. Remove to a paper towel-lined rimmed baking sheet and season with salt. Repeat with the remaining clams. Serve with the tartar sauce and lemon wedges on the side.
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