Fried Clams and Oysters

Name: Fried Clams and Oysters
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 2
Cuisine: Global
Ingredients: 473 milliliters Italian-style breadcrumbs; 473 milliliters buttermilk; 227 grams small, shucked clams, about 20 to 25; 355 milliliters marinara or arrabiata sauce (store bought or homemade), warmed; 1 lemon, cut in 1/2; 2 servings Olive oil, for frying; 0 teaspoons red pepper flakes, optional, if using marinara (not arrabiata) sauce; 2 servings Sea salt; 227 grams small, shucked oysters, about 8 to 10

Need a pescatarian main course? Fried Clams and Oysters could be an awesome recipe to try. One portion of this dish contains around 28g of protein, 17g of fat, and a total of 993 calories. This recipe serves 2. From preparation to the plate, this recipe takes roughly 23 minutes. If you have lemon, shucked oysters, pepper flakes, and a few other ingredients on hand, you can make it. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Watch how to make this recipe.

Pour enough olive oil into a large, deep, heavy frying pan to reach a depth of 3 inches.

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Olive Oil

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Frying Pan

Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

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Cooking Oil

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Kitchen Thermometer

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip clams and oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge clams and oysters in the bread crumbs.

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Breadcrumbs

Buttermilk

Oysters

Clams

Dip

Cooking Oil

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Bowl

Place the clams and oysters on a baking sheet, and continue.

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Oysters

Clams

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Baking Sheet

When the oil is hot, fry the clams and oysters in batches, about 3 minutes per batch. Using a slotted spoon, transfer the fried seafood to paper towels to drain.

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Oysters

Seafood

Clams

Cooking Oil

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Slotted Spoon

Paper Towels

Immediately sprinkle the fried seafood with freshly squeezed lemon and sea salt.

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Sea Salt

Seafood

Lemon

Serve with a bowl of warmed spicy marinara or arrabiata sauce for dipping.

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Sauce

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Bowl

Equipment

Ingredients

Servings:

473milliliters

Italian-style breadcrumbs 473milliliters

buttermilk 227grams

small, shucked clams, about 20 to 25 355milliliters

marinara or arrabiata sauce (store bought or homemade), warmed 1

lemon, cut in 1/2 2servings

Olive oil, for frying 0teaspoons

red pepper flakes, optional, if using marinara (not arrabiata) sauce 2servings

Sea salt 227grams

small, shucked oysters, about 8 to 10

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 12 dollars per bottle.