Fried Ipswich Whole Belly Clams With Tartar Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRIED WHOLE BELLY CLAMS



Fried Whole Belly Clams image

Crispy golden fried clams are crunchy, chewy and a little bit briny -- all in one bite. Great with homemade tartar sauce and fries.

Provided by Lisa Lotts

Categories     Appetizer     Main Course

Time 40m

Number Of Ingredients 22

72 whole belly clams in their shell ((aka: steamers, Maine clams or Ipswich clams) (about 18 clams per person))
1 cup corn flour ((also sold as fish fry or use fine ground cornmeal))
1 cup all purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon salt (plus more to season after frying)
1 cup milk
1/2 cup buttermilk
1 large egg
1/2 cup mayonnaise
2 tablespoons finely chopped dill pickle
1 teaspoon chopped capers
1 teaspoon whole grain Dijon mustard
1/4 teaspoon lemon zest
1 1/2 teaspoons lemon juice
3/4 teaspoon chopped fresh dill
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1/2 teaspoon sugar
peanut oil for frying
lemon wedges
tartar sauce ((recipe given))
french fries

Steps:

  • In a small bowl combine all the ingredients and whisk together. Cover and refrigerate.
  • We tried several methods to shuck the clams and by far, this was the easiest for us....
  • Place the clams in a large bowl and rinse them several times with cold water to wash away the grit and sand on their shells. Cover the clams with fresh cold water and let them sit for 20 minutes so that they can expunge any excess grit in their siphons.
  • Bring a pot of water to a boil. Drain the clams and add them to the pot. Blanch the clams for 20 seconds, then immediately drain the water off of them. Transfer the clams to a fresh bowl filled with cold water to stop the cooking.
  • Pry the shell open with your fingers (this would be impossible to do if you didn't blanch them first.) Remove the clam and locate the black protruding neck (actually a siphon that they use to filter their food).
  • Go to the base of the "neck" and pull the outer layer or membrane from the clam and discard. Cut the tip of the black siphon off and discard. Transfer the shucked clam (this includes the neck, belly and strip) to a bowl of fresh water. Continue to shuck the clams in this fashion.
  • Change the water several times to make sure the grit has been removed from the clams and set aside.
  • In a medium bowl, combine the flour, corn flour (or fine cornmeal), salt and cayenne pepper and whisk to combine. Set aside.
  • Use another medium bowl to combine the milk, buttermilk and egg with a whisk until well blended.
  • Heat 2-3 inches of peanut oil in a deep fryer to 375°. Line a baking sheet with craft paper, newspaper or brown paper bags to soak up the oil.
  • Dip the clams into the egg mixture and then toss them individually in the corn flour blend to coat.
  • Fry the clams in batches with no more than 8-10 clams per batch. Cook each batch for 1-2 minutes or until the clams are crispy and golden. Using a spider, transfer the clams to the paper lined baking sheet to cool. Sprinkle with a pinch or two of salt. Continue frying and seasoning the clams in this manner.
  • Serve the clams with simple tartar sauce and a wedge of lemon. Most New England clam shacks also serve them with french fries... I used a frozen bag of Alexia fries and crisped them in a convection oven... worked great!

Nutrition Facts : Calories 519 kcal, Carbohydrate 60 g, Protein 12 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 1285 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

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.

More about "fried ipswich whole belly clams with tartar sauce recipes"

FRIED CLAMS - NEW ENGLAND FRIED CLAMS RECIPE | HANK SHAW - …
fried-clams-new-england-fried-clams-recipe-hank-shaw image
2014-05-29 Fry the clams until they are golden brown, about 90 seconds to 2 minutes. Move them to the rack in the oven and repeat with the remaining clams -- make sure …
From honest-food.net
4.8/5 (16)
Total Time 30 mins
Category Appetizer, Main Course
Calories 290 per serving
  • Pick through the clams to make sure there are no bits of shell or obvious grit. Mix all the dry ingredients together in a bowl. Submerge the clams in buttermilk.
  • Preheat the oven to 200ºF and put a rack set over a baking sheet inside the oven. Heat enough oil to float the clams, about a quart or so. What oil? Anything you feel like, but I prefer peanut oil or, well... fresh lard. You want the oil hot, about 360ºF.
  • When the oil is almost ready, coat a few clams in the breading. Don't do more than your fryer can handle in one batch, as you want the clams to go right from breading into the fryer. If you want super-extra crispy clams, dip the breaded clams back in the buttermilk and again in the breading; I think this is too much, but some people like them that way.
  • Fry the clams until they are golden brown, about 90 seconds to 2 minutes. Move them to the rack in the oven and repeat with the remaining clams -- make sure the oil gets back up to temperature between batches. Serve with homemade tartar sauce, malt vinegar, remoulade, ketchup or hot sauce.


IPSWICH FRIED CLAM ROLL RECIPE YOU CAN SERVE AT HOME - LOBSTER FLY
ipswich-fried-clam-roll-recipe-you-can-serve-at-home-lobster-fly image
2019-08-27 Let clams sit in the milk at least 30 minutes (The longer the soak, the better). 2. In another large bowl, combine cornmeal and flours with salt and white …
From lobsterfly.com
Estimated Reading Time 5 mins


HOW TO MAKE FRIED CLAMS AT HOME WITH CHEF TIPS - TASTING TABLE
how-to-make-fried-clams-at-home-with-chef-tips-tasting-table image
2015-08-19 Belly > Strips The age-old dilemma of belly vs. strips goes much deeper than that—they're, in fact, two different species. "Clam strips are made from large surf …
From tastingtable.com
Estimated Reading Time 5 mins


HOW TO USE OLD BAY SEASONING FOR SEAFOOD AND MORE - EPICURIOUS
how-to-use-old-bay-seasoning-for-seafood-and-more-epicurious image
2016-08-22 Fried Ipswich Whole Belly Clams with Tartar Sauce. Not only does Old Bay go into the breading for these juicy, tender fried clams, it also seasons the …
From epicurious.com
Author Joe Sevier
Estimated Reading Time 2 mins


WHOLE BELLY IPSWICH CLAMS RECIPES
whole-belly-ipswich-clams image
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 …
From tfrecipes.com


FRIED CLAMS - RIEHL FOOD
2013-09-02 Directions. Combine the flours, salt, and both peppers in a large mixing bowl and mix well. Heat 3 inches of oil to 375 degrees in a 4- to 5-quart Dutch oven over medium heat or in a deep fryer. …
From riehlfood.com
5/5 (3)
Total Time 30 mins
Category Clams, Fried, SEAFOOD, Tom's Favorites 1


FRIED CLAMS WITH A CLASSIC TARTAR SAUCE RECIPE | EMERIL LAGASSE - …
2017-03-01 Drain the clams and dip in the flour mixture to coat and deep fry at about 365 degrees F until golden brown about 30 to 45 seconds. Be careful not to overcook. Drain on clean paper towels and season with salt and pepper, to taste. Serve with tartar sauce and lemon wedges. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
From cookingchanneltv.com
Cuisine American
Category Appetizer
Servings 4
Total Time 3 hrs 11 mins


FRIED CLAMS RECIPE - HOW TO MAKE FRIED CLAMS - WOODMANS OF ESSEX
2014-09-08 Fried Clams Ingredients. 26 ounces whole belly clams. 12 ounces evaporated milk. 4 cups corn flour. Lard (Crisco can be used). Do not use olive oil. How to Make Fried Clams. In a 4 quart saucepan, melt 2 ¾ lb. lard or vegetable oil to a depth of 2 inches in the pan. Heat to 350˚F. Using two bowls, pour evaporated milk into one, and corn flour into the other. In small batches put the clams in ...
From woodmans.com
Estimated Reading Time 1 min


11 FRIED CLAMS IDEAS | FRIED CLAMS, CLAMS, CLAM RECIPES
May 21, 2019 - Explore Joe's board "Fried Clams" on Pinterest. See more ideas about fried clams, clams, clam recipes.
From pinterest.com
11 pins
87 followers


FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE | RECIPE | TARTAR …
Mar 18, 2018 - Ipswich whole belly clams are steamers that have been removed from their shells and had the necks and membranes removed. And while you can get Ipswich clams from Ipswich, Massachusetts—where we get ours—these days the majority of whole belly clams come from Maine. Never substitute "clam strips" for whole belly …
From pinterest.nz


FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE RECIPE FOR …
Lunch: Fried Ipswich Whole Belly Clams with Tartar Sauce. Recipe by Sandy Ingber with Roy Finamore Ipswich whole belly clams are steamers that have been removed from their shells and had the necks and membranes removed. And while you can get Ipswich clams from Ipswich, Massachusetts—where we get ours—these days
From fertilitychef.com


MASSACHUSETTS RECIPES | ... IPSWICH WHOLE BELLY CLAMS WITH TARTAR …
Mar 10, 2018 - Ipswich whole belly clams are steamers that have been removed from their shells and had the necks and membranes removed. And while you can get Ipswich clams from Ipswich, Massachusetts—where we get ours—these days the majority of whole belly clams come from Maine. Never substitute "clam strips" for whole belly clams.
From pinterest.ca


FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE RECIPE | …
Mar 26, 2014 - Ipswich whole belly clams are steamers that have been removed from their shells and had the necks and membranes removed. And while you can get Ipswich clams from Ipswich, Massachusetts—where we get ours—these days the majority of whole belly clams come from Maine. Never substitute "clam strips" for whole belly clams. Clam strips come from surf clams, and they ll …
From pinterest.co.uk


FRIED WHOLE BELLY CLAMS WITH SIMPLE TARTAR SAUCE | LARRY DEAN …
for fried clams: 72 whole belly clams in their shell (aka: steamers, Maine clams or Ipswich clams) (about 18 clams per person) 1 cup corn flour (also sold as fish fry or use fine ground cornmeal)
From copymethat.com


WHOLE BELLY CLAMS VS CLAM STRIPS RECIPES
FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE . 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. Ingredients; 1 cup all-purpose flour: 6 large eggs: 3 cups cracker meal (see Notes) 1/2 cup fine dry bread crumbs: 2 …
From tfrecipes.com


SIMPLE FRIED CLAM RECIPES
FRIED WHOLE BELLY CLAMS WITH SIMPLE TARTAR SAUCE - GARLIC ... 2019-01-31 · Fry the clams in batches with no more than 8-10 clams per batch. Cook each batch for 1-2 minutes or until the clams are crispy and golden. Using a spider, transfer the clams to the paper lined baking sheet to cool. Sprinkle with a pinch or two of salt. Continue frying and seasoning the clams … From …
From tfrecipes.com


FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE RECIPE - FOOD …
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.
From fooddrinkrecipes.com


FRIED WHOLE BELLY CLAMS RECIPES
FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE. 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. Ingredients; 1 cup all-purpose flour: 6 large eggs: 3 cups cracker meal (see Notes) 1/2 cup fine dry bread crumbs: 2 …
From tfrecipes.com


WHERE TO BUY CLAM STRIPS RECIPES
FRIED WHOLE BELLY CLAMS WITH SIMPLE TARTAR SAUCE - GARLIC & ZEST . 2019-01-31 · Fry the clams in batches with no more than 8-10 clams per batch. Cook each batch for 1-2 minutes or until the clams are crispy and golden. Using a spider, transfer the clams to the paper lined … From garlicandzest.com 4.3/5 (6) Total Time 40 mins Category Appetizer, Main Course Calories 519 per …
From tfrecipes.com


WHERE TO ORDER THE BEST FRIED CLAMS IN BOSTON - THE FOOD LENS
The market expanded in 1987 with a restaurant next door, featuring the most affordable, high-quality fried seafood dinners around (with excellent tartar sauce). A generous portion of Whole, Native Clams arrives with the friendly customer service that helps a local business survive for more than a century.
From thefoodlens.com


FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE
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.
From wikifoodhub.com


9 BEST FRIED CLAMS AND FRIED SEAFOOD IDEAS | CLAMS, FRIED CLAMS, …
May 21, 2018 - Explore Judith Begley's board "FrIed clams and fried seafood" on Pinterest. See more ideas about clams, fried clams, clam recipes.
From pinterest.jp


FRIED WHOLE BELLY CLAMS RECIPE - BLOGGER
2020-03-25 Clam Shack Style Fried Clams Recipe Leite S Culinaria. Fried Whole Belly Clams With Simple Tartar Sauce Garlic Zest. Crispy Fried Ipswich Whole Belly Clams Summer Shack Chefsfeed. Best Of Mass Clam Shacks These Are The Top 10 Places For Fried. Fried Ipswich Whole Belly Clams With Tartar Sauce Recipe.
From easy-cipes.blogspot.com


FRIED CLAM STRIPS FROZEN RECIPE - BRYONT
Clam shack style fried clams recipe clam shack style fried clams recipe fried whole belly clams with simple fried clams clam strips recipe. Clam Shack Style Fried Clams Recipe Leite S Culinaria Clam Shack Style Fried Clams Recipe Leite S Culinaria Fried Whole Belly Clams With Simple Tartar Sauce Garlic Zest Best Fried Clam Strips In New England Clams Recipe Battered Fried Clams Recipe …
From bryont.net


FRIED WHOLE-BELLY IPSWICH CLAMS - MENU - WOODHOUSE FISH - SAN …
Food: starter of Fried Whole-Belly Ipswich Clams (served with tartar sauce, cocktail sauce & lemon wedge), main of 2-piece fish & chips (served with shoestring fries, cole slaw, tartar sauce & lemon wedge), plus glass of house Chardonnay and Diet Coke -- …
From yelp.com


Related Search