Fried Ipswich Whole Belly Clams with Tartar Sauce

Name: Fried Ipswich Whole Belly Clams with Tartar Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Canola oil for frying; 946 milliliters pounds (about Ipswich clams, drained (see Notes); 2 Tbsps cornmeal; 710 milliliters cracker meal (see Notes); 118 milliliters fine dry bread crumbs; 6 larges eggs; 237 milliliters all-purpose flour; 2 teaspoons Old Bay seasoning; 4 servings Tartar Sauce

Fried Ipswich Whole Belly Clams with Tartar Sauce might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 1201 calories, 32g of protein, and 51g of fat per serving. This recipe serves 4. This recipe covers 40% of your daily requirements of vitamins and minerals. If you have canolan oil, eggs, cracker meal, and a few other ingredients on hand, you can make it. To use up the cornmeal you could follow this main course with the Cornmeal Pie as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Breadcrumbs

Cracker Crumbs

Cornmeal

All Purpose Flour

Egg

Equipment you will use

Whisk

Bowl

Spread the clams out on several layers of paper towels and blot them as dry as possible.

Ingredients you will need

Spread

Clams

Equipment you will use

Paper Towels

Heat about 3 inches of canola oil in a large saucepan over medium-high heat to 360°F.

Ingredients you will need

Canola Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Clams

All Purpose Flour

Dip

Egg

Transfer to the baking sheet. If the breading begins to clump, put it through a coarse sieve.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Clams

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels.

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Paper Towels

Pile the clams on 4 dinner plates and serve with individual bowls of tartar sauce—and some fries.

Ingredients you will need

Tartar Sauce

Clams

French Fries

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Bowl

If you can’t find cracker meal, you can make your own. Pulse saltine crackers in a food processor to very fine crumbs.

Ingredients you will need

Saltine Crackers

Cracker Crumbs

Equipment you will use

Food Processor

Put the crumbs through a coarse strainer to remove any large pieces. An 8-ounce box of crackers will make about 2 1/4 cups of cracker meal.You might be able to special order Ipswich clams through your fishmonger. If not, there are several online sources.

Ingredients you will need

Crackers

Clams

Equipment you will use

Sieve

Reprinted with permission from The Grand Central Oyster Bar and Restaurant Cookbook: Recipes & Tales From A Classic American Restaurant by Sandy Ingber with Roy Finamore. Text copyright © 2013 Grand Central Oyster Bar & Restaurant Franchising Co., Inc.; photographs copyright © 2012 by Iain Bagwell. Published in 2013 by Stewart, Tabori & Chang.

Ingredients you will need

Oysters

Equipment

Ingredients

Servings:

4servings

Canola oil for frying 946milliliters

pounds (about Ipswich clams, drained (see Notes)2Tbsps

cornmeal 710milliliters

cracker meal (see Notes)118milliliters

fine dry bread crumbs 6larges

eggs 237milliliters

all-purpose flour 2teaspoons

Old Bay seasoning 4servings

Tartar Sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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 4.4 out of 5 star rating and a price of about 12 dollars per bottle.