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5 from 1 vote
Fried Clams

Deep fried to perfection and served hot with sauce. 

Course: Main Course
Keyword: clams, deep fried, finger food, fried, massachusetts
Servings: 4 people
Author: HelenFern
  • 1 pound clams (no shells), I used frozen, cooked little necks
  • 1/2 cup all purpose flour
  • 1/2 cup masa harina (corn flour)
  • 1 large egg
  • 1/2 cup milk
  • 1/2 teaspoon crushed garlic, about 1 clove
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
  • Oil for frying (I use canola)
  1. Start by heating up the oil to 350°. I use a regular pan and fill it with canola oil.

  2. Mix all the other ingredients (except the clams) with a wire whisk.

  3. Add the clams.

  4. Put the clams into the hot oil and cook until they are golden brown. Drain on paper towels.

  5. Serve hot with tartar sauce of seafood cocktail sauce and french fries. And what to drink? Why Samuel Adams Boston Lager, of course!