Fried Clams with Tartar and Cocktail Sauces

2017-07-23
  • Yield : 4 to 6 servings
  • Cook Time : 25m
  • Ready In : 35m
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Ingredients

  • 2 cups corn flour
  • 1 cup all-purpose flour
  • 1 tablespoon seafood seasoning, such as Old Bay
  • 1 tablespoon kosher salt, plus more for seasoning
  • Freshly ground black pepper
  • 1 cup milk
  • 1 large egg
  • Canola oil, for frying
  • 1 pound shucked frozen long-neck or soft-shell clam bellies, thawed, or freshly shucked clams
  • 1 cup Tartar Sauce, recipe follows
  • 1 cup Cocktail Sauce, recipe follows
  • Lemon wedges, for serving
  • 1 cup mayonnaise
  • 2 tablespoons dill relish
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup ketchup
  • 1 tablespoon Calabrian chile paste, or more to taste
  • 1 tablespoon prepared horseradish, or more to taste
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper

Method

Step 1

Combine the corn flour, all-purpose flour, seafood seasoning, salt and pepper in a large bowl. Whisk together the milk and egg in a small bowl and season with salt and pepper.

Step 2

Add enough oil to a heavy-bottomed pot fitted with a deep-frying thermometer to reach 4 inches up the sides. Heat the oil to 365 degrees F and line a sheet tray with paper towels.

Step 3

Dip the clams in the milk, then into the seasoned flour. Add 8 to 10 clams to the oil at a time and fry in batches until they are crispy and golden brown, 45 seconds to 1 minute. Remove the clams to the lined sheet tray. Continue frying the remaining clams.

Step 4

Sprinkle the clams with salt and pepper and transfer to a platter. Serve with the Tartar and Cocktail sauces and lemon wedges.

Step 5

Stir together the mayonnaise, relish, dill, lemon juice, salt and pepper in a medium bowl and refrigerate at least 1 hour and up to 2 days.

Step 6

Stir together the ketchup, chile paste, horseradish, lemon juice, Worcestershire, salt and pepper in a medium bowl and refrigerate until serving, or up to 1 week.

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