Recipes – New England Fried Clams

Empire Falls by Richard Russo might be one of my favourite, if not absolute favourite, summer reads. Russo is a great story teller, and the setting of a sleepy New England town combined with flashbacks to Miles Roby’s summers with his mother in Martha’s Vineyard make this novel well suited to beach reading.

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In the flashback scenes Mile’s remembers eating steamed clams at a diner and how they were unlike anything he had ever had before. As summer is winding down I decided to try my hand at making New England style fried, rather than steamed, clams. I followed a recipe from this site, but used evaporated milk rather than buttermilk as I find it coats things better.

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Recipe

For the Fry Mix

  • 1 cup corn flour
  • 1 cup all-purpose flour
  • 1 teaspoon fine sea salt or table salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper

For the clams

  • 1 1/2 pounds of shucked whole-belly steamer clams
  • About 6 cups peanut, canola, or other vegetable oil, for deep-frying
  • 1 cup evaporated milk

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Directions

To make the new england style fry mix, combine the flours, salt, and both peppers in a large mixing bowl and mix well.

Fry the clams

  • Heat 3 inches of oil to 375°F in a frying pan oven over medium heat.
  • While the oil is heating, pour the evaporated milk into a large bowl, and put the fry mix in another.
  • Drop the clams into the evaporated milk and stir gently.
  • Use a slotted spoon to lift the clams out of the evaporated milk and into the fry mix. Toss gently to coat.
  • Fry the clams in batches, about 1-2 minutes a side or until golden brown.
  • Serve with tartar or cocktail sauce.
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