Directions: |
Directions:Combine the flours, salt, and both peppers in a large mixing bowl and mix well. You’ll have more than you need for this recipe, so whatever is left over you can store in an airtight glass container in the refrigerator for several weeks or more. |
Ingredients: |
Ingredients: 1 1/2 pounds of shucked whole belly steamer clams
About 6 cups peanut, canola, or other vegetable oil, for deep-frying
1 cup buttermilk (either low-fat or full-fat)
New England-Style Fry Mix (above)
|
Directions: |
Directions:In many cases, you will be frying in batches to avoid the problems that can happen if you overcrowd your fryer. In anticipation of this, line a baking sheet with paper towels and preheat the oven to 250ºF (121°C).
Heat 3 inches of oil to 375°F in a 4- to 5-quart Dutch oven over medium heat or in a deep fryer. While the oil is heating, pour the buttermilk into a large bowl, and put the fry mix in another. Drop the clams into the buttermilk and stir gently. Using a Chinese wire-mesh skimmer or a slotted spoon, carefully lift up a small batch (in this case, about half of the clams you’re frying), allowing the excess buttermilk to drip back into bowl, then drop the clams into the fry mix and gently toss it to coat evenly with the mix.
When the oil is hot, lift the food out of the fry mix, gently shake off the excess, and drop it carefully into the oil spreading the clams out in the pot so they don't sticking together. The first few moments are crucial: let the seafood cook for 15 to 20 seconds without moving the clams (or the fryer basket)—if you do, some of the breading could fall off, making the dish greasy. Then stir the clams so that they cook evenly, 1 to 1 1/2 minutes more. This also helps to loosen any pieces that might have stuck together. Move the seafood occasionally so it cooks evenly.
Transfer the first batch of clams from the hot oil to the paper towel–lined baking sheet to drain. You can keep the clams warm in the oven while you fry the second batch or serve them immediately with french fries. |
Personal
Notes: |
Personal
Notes: is very finely milled cornmeal made from the entire kernel of corn. Corn meal is not an acceptable substitute for Corn flour due to the textural difference. However, masa harina, which you can find in the Latin section of most supermarkets, is a perfectly fine swap.
Adapted from Jasper White | The Summer Shack Cookbook
|
This recipe for Clam Shack Style Fried Clams is from