Crunchy Cornmeal Fried Clam Strips
Ingredients:
10 cups canola oil
2 pounds clam strips (about 4 cups)
1 cup buttermilk, well-shaken1 cup cornstarch
1/2 cup yellow cornmeal
1/3 cup unbleached all-purpose flour
1 teaspoon curry powder
1/2 teaspoon celery salt
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
tartar sauce
cocktail sauce
Directions:
Start by heating canola oil in pot over moderate heat until a deep-fat thermometer registers 380°F.
While oil is heating, rinse and drain clam strips in a colander and stir together with buttermilk in a large bowl. Drain clams well in a colander set over a bowl, at least five minutes (reserve drained buttermilk).
Stir together cornstarch, cornmeal, flour, curry powder, celery salt, cayenne, and kosher salt in a large bowl.
Dredge a handful of drained clams in flour mixture, then shake in a large sieve over flour bowl to remove excess flour. Transfer clams, one by one, shaking them again to remove any excess flour mixture, to a baking sheet.
Fry coated clams until clams are crisp and golden, about 1 1/2 minutes, then transfer with a slotted spoon to paper towels to drain. Sprinkle with kosher salt to taste. Return oil to 380°F between batches, removing any bits of fried batter with a fine sieve and coating next batch of clams. Serve with your favorite tartar or cocktail sauce. Enjoy!
Recipe adapted from: www.epicurious.com
Directions:
Start by heating canola oil in pot over moderate heat until a deep-fat thermometer registers 380°F.
While oil is heating, rinse and drain clam strips in a colander and stir together with buttermilk in a large bowl. Drain clams well in a colander set over a bowl, at least five minutes (reserve drained buttermilk).
Stir together cornstarch, cornmeal, flour, curry powder, celery salt, cayenne, and kosher salt in a large bowl.
Dredge a handful of drained clams in flour mixture, then shake in a large sieve over flour bowl to remove excess flour. Transfer clams, one by one, shaking them again to remove any excess flour mixture, to a baking sheet.
Fry coated clams until clams are crisp and golden, about 1 1/2 minutes, then transfer with a slotted spoon to paper towels to drain. Sprinkle with kosher salt to taste. Return oil to 380°F between batches, removing any bits of fried batter with a fine sieve and coating next batch of clams. Serve with your favorite tartar or cocktail sauce. Enjoy!
Recipe adapted from: www.epicurious.com