Fried Ipswich Clams With Sorrel Aioli Recipes

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LINDA'S NEW ENGLAND FRIED CLAMS



Linda's New England Fried Clams image

This is a really TASTY Fried Clam recipe. Try it and see for yourself... It's a WINNER! You can also use this same recipe for scallops, oysters, and any other fish...

Provided by Lindas Busy Kitchen

Categories     Healthy

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 9

3 cups soft shell clams or 3 cups long-neck clams, drained, and shucked
vegetable oil, for deep frying
3 eggs
1 cup evaporated milk
1 teaspoon salt
1/2 cup cornflour (not cornmeal)
lemon wedge
tartar sauce
ketchup

Steps:

  • Preheat oven to its lowest setting.
  • Line a lg. cookie sheet with double thickness of paper towels, and place it in the oven.
  • Pour vegetable oil into a deep fryer, or a lg. heavy saucepan, to a depth of about 3".
  • Heat oil to 375°F.
  • In a bowl, beat the eggs until well blended, then stir in the milk and salt.
  • Spread the flour on a lg. strip of wax paper.
  • Drop the clams into the egg-milk mixture, and let them soak for 1 minute.
  • Pick up a handful of the soaked clams, and roll them in the flour until well coated. Shake off any excess flour before dropping in the oil.
  • Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown.
  • As they brown, transfer them to the towel-lined pan, and keep them warm in the oven, while the rest are cooking.
  • Serve with lemon wedges, tarter sauce, and ketchup.

Nutrition Facts : Calories 674.5, Fat 21.1, SaturatedFat 8.9, Cholesterol 417.7, Sodium 3450.7, Carbohydrate 47.8, Fiber 2.1, Sugar 0.5, Protein 70

FRIED IPSWICH CLAMS WITH FRIED LEMONS



Fried Ipswich Clams with Fried Lemons image

Provided by Food Network

Categories     appetizer

Time 4h

Yield 6 servings

Number Of Ingredients 24

3 lemons, cut into 1/8-inch thick slices
1 tablespoon salt
1 tablespoon sugar
48 Ipswich or other soft-shell clams (also known as steamers)
Peanut oil, for frying
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper or to taste
2 cups buttermilk
1 recipe Tartar Sauce, recipe follows
1 large egg yolk
1 small egg
1/2 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1/2 tablespoon Dijon mustard
1/2 teaspoon sugar
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup peanut oil
6 cornichons, finely diced
1 tablespoon drained capers, finely diced
1/2 small onion, minced (1/4 cup)
1/2 tablespoon chopped fresh chives

Steps:

  • Put the lemon slices on a tray and sprinkle both sides with salt and sugar. Transfer the slices to a rack and place in a dry area for 3 hours so the lemons can dehydrate. Rinse well in cold water and pat dry. Set aside.
  • Shuck the clams if you have purchased them in the shell. Slide an oyster knife into the unhinged side of each clam, carefully prying open the shells. Slice the knife around the margin of the clam meat, scraping the bottom of the shell to loosen the clam in 1 piece. Discard the shells. Slip off and discard the black sheath surrounding the siphon (the small "neck"). Rinse the shucked clams in running cold water.
  • Heat the peanut oil to 350 degrees F in a deep pot. Stir together the flour, salt, and peppers in a mixing bowl. Pour the buttermilk into a second, shallow bowl.
  • Fry the lemon slices first: dip each slice into the buttermilk and then into the seasoned flour. Fry the slices in small batches until they just turn golden brown, 1 to 2 minutes. Transfer to a tray lined with paper towels. The lemons can be fried 1 hour in advance and kept in a warm oven.
  • Remove any of the cooked lemon particles from the oil using a small metal strainer or a long-handled slotted spoon.
  • Dip each clam into the buttermilk and then into the seasoned flour. Place them in the hot oil individually (they tend to clump together). Cook in batches until crispy and brown, 3 to 4 minutes. Remove from the oil and transfer to a tray lined with paper towels. Sprinkle with salt and pepper, to taste.
  • Arrange the clams on a warm tray with a bowl of Tartar Sauce and the fried lemons.
  • Combine the yolk, egg, lemon juice, vinegar, mustard, sugar, and salt and pepper, to taste, in the bowl of a food processor. Process for 30 seconds. With the machine running, add a thin, steady stream of oil until the mayonnaise is emulsified (smooth, thick and creamy). Fold in the remaining ingredients, taste, and adjust the seasonings.

FRIED SPICY IPSWICH CLAM ROLLS



Fried Spicy Ipswich Clam Rolls image

Provided by Emeril Lagasse

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 40

4 dozen Ipswich clams, shucked
1/2 cup hot sauce
1 cup milk
1 cup yellow cornmeal
1 cup all-purpose flour
Creole Seasoning, recipe follows
Tartar Sauce, recipe follows
4 white rolls (about 6 to 8 inches long), brushed with butter and toasted
2 cups Maw Maw's Slaw, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 large egg*
1 tablespoon Dijon mustard
1/2 cup chopped yellow onions
1 teaspoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley leaves
1 tablespoon capers
2 tablespoons chopped green onions
Salt
Cayenne
1 cup vegetable oil
1/2 pound white cabbage, shredded (about 2 cups)
1/2 pound red cabbage, shredded (about 2 cups)
1/2 pound assorted greens, such as mustard greens, collards, or spinach, trimmed, washed, and shredded (about 2 cups)
1 cup thinly sliced red onions
1 cup chopped green onions, green parts only
1/2 cup chopped parsley leaves
1 cup homemade mayonnaise
1/2 cup Creole or whole-grain mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
2 teaspoons sugar

Steps:

  • Preheat the fryer.
  • Season the clams with Creole seasoning. In a mixing bowl, add the clams, hot sauce and milk. Cover with plastic wrap and refrigerate for 1 hour. Remove and drain completely. In a shallow bowl, combine the cornmeal and flour. Season with Creole seasoning. Dredge the clams in the seasoned flour, coating each clam completely. Fry the clams, in batches until crispy and golden brown, 2 to 3 minutes. Remove the clams from the oil and drain on a paper-lined plate. Season with Creole Seasoning.
  • To assemble, spread the tartar sauce on both sides of each roll. Arrange 1 dozen clams on 1 side of each roll. Top the clams with Maw-Maw's Slaw and serve.
  • Combine all ingredients thoroughly.
  • Place the egg, mustard, onions, garlic, lemon juice, parsley, capers and green onions in a food processor and process until smooth. Season with salt and cayenne. With the processor running, pour the oil through the feed tube in a steady stream. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
  • Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly.
  • Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made 3 hours ahead.

FRIED CLAMS WITH TARTAR AND COCKTAIL SAUCES



Fried Clams with Tartar and Cocktail Sauces image

Provided by Valerie Bertinelli

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 25

2 cups corn flour
1 cup all-purpose flour
1 tablespoon seafood seasoning, such as Old Bay
1 tablespoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 cup milk
1 large egg
Canola oil, for frying
1 pound shucked frozen long-neck or soft-shell clam bellies, thawed, or freshly shucked clams
1 cup Tartar Sauce, recipe follows
1 cup Cocktail Sauce, recipe follows
Lemon wedges, for serving
1 cup mayonnaise
2 tablespoons dill relish
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
1 cup ketchup
1 tablespoon Calabrian chile paste, or more to taste
1 tablespoon prepared horseradish, or more to taste
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Combine the corn flour, all-purpose flour, seafood seasoning, salt and pepper in a large bowl. Whisk together the milk and egg in a small bowl and season with salt and pepper.
  • Add enough oil to a heavy-bottomed pot fitted with a deep-frying thermometer to reach 4 inches up the sides. Heat the oil to 365 degrees F and line a sheet tray with paper towels.
  • Dip the clams in the milk, then into the seasoned flour. Add 8 to 10 clams to the oil at a time and fry in batches until they are crispy and golden brown, 45 seconds to 1 minute. Remove the clams to the lined sheet tray. Continue frying the remaining clams.
  • Sprinkle the clams with salt and pepper and transfer to a platter. Serve with the Tartar and Cocktail sauces and lemon wedges.
  • Stir together the mayonnaise, relish, dill, lemon juice, salt and pepper in a medium bowl and refrigerate at least 1 hour and up to 2 days.
  • Stir together the ketchup, chile paste, horseradish, lemon juice, Worcestershire, salt and pepper in a medium bowl and refrigerate until serving, or up to 1 week.

FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE



Fried Ipswich Whole Belly Clams with Tartar Sauce image

Provided by Sandy Ingber

Categories     Shellfish     Appetizer     Fry     Seafood     Clam     Summer     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 9

1 cup all-purpose flour
6 large eggs
3 cups cracker meal (see Notes)
1/2 cup fine dry bread crumbs
2 tablespoons cornmeal
2 teaspoons Old Bay seasoning
2 pounds (about 4 cups) Ipswich clams, drained (see Notes)
Canola oil for frying
Tartar Sauce

Steps:

  • Line a baking sheet with wax paper. Set up for what we call "standard breading procedure": Put the flour in a shallow bowl; put the eggs in a second shallow bowl and beat them with a fork; put the cracker meal, bread crumbs, cornmeal, and Old Bay in a third shallow bowl and whisk to combine.
  • Spread the clams out on several layers of paper towels and blot them as dry as possible.
  • Heat about 3 inches of canola oil in a large saucepan over medium-high heat to 360°F.
  • Toss the clams in the flour and shake off any excess. Dip the clams into the egg, coating them completely. Lift them out by the handful and let any excess egg drip off, then put the clams into the breading mixture and toss to coat them completely. Keep one hand dry and use the other hand for wet. Transfer to the baking sheet. If the breading begins to clump, put it through a coarse sieve.
  • Fry the clams in small batches-crowding the pan will lower the temperature of the oil and the clams will come out greasy-until golden brown and crisp, about 1 minute. Drain on paper towels.
  • Pile the clams on 4 dinner plates and serve with individual bowls of tartar sauce-and some fries.

FRIED CLAMS



Fried Clams image

Provided by Joey Campanaro

Categories     Milk/Cream     Fry     Lemon     Cornmeal     Clam     Summer     Parsley     Gourmet

Yield Makes 8 servings

Number Of Ingredients 14

10 cups canola oil
2 pounds clam strips (about 4 cups)
1 cup buttermilk, well-shaken
1 cup cornstarch
1/2 cup cornmeal (preferably yellow, for color)
1/3 cup unbleached all-purpose flour
1 teaspoon curry powder
1/2 teaspoon celery salt
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
2 lemons
1 1/2 cups fresh flat-leaf parsley sprigs, well-dried and loosely packed
Kosher salt, to taste
Accompaniment: Lemon Coriander Aïoli

Steps:

  • Start by heating canola oil in pot over moderate heat until a deep-fat thermometer registers 380°F.
  • While oil is heating, rinse and drain clam strips in a colander and stir together with buttermilk in a large bowl. Drain clams well in a colander set over a bowl, at least 5 minutes (reserve drained buttermilk).
  • Stir together cornstarch, cornmeal, flour, curry powder, celery salt, cayenne, and kosher salt in a large bowl.
  • Dredge 1 handful of drained clams in flour mixture, then shake in a large sieve over flour bowl to remove excess flour. Transfer clams, one by one, shaking them again to remove any excess flour mixture, to a baking sheet. Wash and dry lemons and cut crosswise into 1/16-inch slices. Dip 3 or 4 slices in reserved buttermilk, let excess drip off, then dredge in flour mixture, shaking off excess (don't use the sieve).
  • Fry coated clams with coated lemon slices and 1/4 cup parsley sprigs per batch until clams are crisp and golden, about 1 1/2 minutes, then transfer with a slotted spoon to paper towels to drain. Sprinkle with kosher salt to taste. Return oil to 380°F between batches, removing any bits of fried batter with a fine sieve and coating next batch of clams and lemon slices. The batches will get progressively darker, but that won't affect the flavor.
  • Available at Wild Edibles (212-687-4255) and many fish stores with advance notice.

CLAM BOX FRIED CLAMS, IPSWICH MASS



Clam Box Fried Clams, Ipswich Mass image

I love fried clams any time of year, and these are really good! From the Clam Box in Ipswich Mass. Courtesy of www.Newenglandcooking.com

Provided by CookinNEatinGal

Categories     Healthy

Time 11m

Yield 3-4 serving(s)

Number Of Ingredients 10

1/2 cup evaporated milk
3/4 cup whole milk
1 egg
1/2 teaspoon vanilla
1 dash salt
1 dash pepper
4 dozen freshly shucked clams
1/2 cup cake flour
1 1/2 cups yellow cornmeal
oil, for frying

Steps:

  • Combine evaporated and whole milk, egg, vanilla, salt, and pepper.
  • Soak clams in liquid for a few mins., then dredge in combination of cake flour and cornmeal, fluffing them in the flour mix for light, but thorough coverage.
  • Shake off excess flour.
  • Heat oil to 375*F.
  • Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown.

Nutrition Facts : Calories 622.4, Fat 11.4, SaturatedFat 4.4, Cholesterol 149.9, Sodium 1562.3, Carbohydrate 80.4, Fiber 4.8, Sugar 3.7, Protein 47.7

FRIED IPSWICH CLAMS WITH SORREL AIOLI



Fried Ipswich Clams with Sorrel Aioli image

This dish channels the best of the clam shacks that dot the East Coast. Here, a crunchy cornmeal coating and a quick dip in hot oil render these soft-shell clams succulent and juicy. As an accompaniment, chopped sorrel gives aioli a lemony lift and gorgeous color for a nice twist on tartar sauce. For fun, serve them to your guests the way we do in the restaurants-in little paper cones. They're not hard to fold, make for great oil-absorbing containers, and make you feel like you're on the boardwalk.

Yield serves 4

Number Of Ingredients 14

Canola oil, for frying
1 1/2 cups sifted all-purpose flour
1/2 cup sifted cornmeal
Kosher salt and freshly ground pepper
24 freshly shucked soft-shell clams
1 cup milk
Sorrel Aioli (recipe follows)
1 fresh egg yolk
2 tablespoons water
1 teaspoon Dijon mustard
Juice of 1/2 lemon
10 sorrel leaves, chopped
1 1/2 cups canola oil
Kosher salt

Steps:

  • Fill a deep, heavy pot with 3 inches of canola oil and heat to 350°F.
  • Combine the flour and cornmeal on a shallow plate and season with salt and pepper. Dip each clam into the milk, then dredge in the flour mixture.
  • Fry the clams in batches until golden brown, about 4 minutes. Remove to a paper towel-lined plate and season with salt while hot. Serve with the aioli for dipping.
  • Place the egg yolk, water, mustard, lemon juice, and sorrel in a food processor. Pulse a few times to combine. With the motor running, add the oil in a slow, steady stream. Season to taste with salt.

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