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Golden Fried Baby Clams

Continuing with my deep fry trend, here are some really delicious little bites – Quick and easy!  With a homemade seafood sauce!

Golden Fried [1]

What you need:

Sauce:

How to Do it:

Note:  I purchased clams at a local Asian market.

IMG_6477 [2]

Lay 1 cup of flour out on a large plate and dust the clams in the flour.

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Mix the remaining flour, panko, Old Bay, salt and pepper on a second large plate.  Beat the egg and milk together.

Dip each dusted clam in the egg mixture,

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then the panko mixture and set on a plate to dry.

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Heat the deep fry oil (either in a deep fryer or a large sauce pan using a thermometer) to 375 degrees.

Gently drop the clams into the hot oil.  When the rise to the top, give them a gentle flip and continue cooking until they are a light, golden brown.  Remove from the oil and place on paper towels to drain.  Add more garlic salt at this time.

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Mix the ketchup, fennel and horseradish together in a bowl.

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Serve with the hot clams.

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Serves 4

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