Teresa's Recipes
Crispy Fried Clams with Homemade Tartar Sauce
Indulge in the delightful crunch of Crispy Fried Clams, a beloved seafood classic that hails from the picturesque shores of New England. These golden morsels are perfectly seasoned and fried to perfection, offering a satisfying contrast to the tender, briny clams within. Serve them hot with a zesty homemade tartar sauce and fresh lemon wedges, and you’ll have a dish that transports you straight to a seaside clam shack. Enjoy the taste of summer any time of the year!
Ingredients
- 1 pound, shucked and cleaned Clams
- 1 cup Buttermilk
- 1/2 cup All-purpose flour
- 1/2 cup Cornmeal
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- for frying Vegetable oil
- for serving Lemon wedges
- for serving Tartar sauce
- 1/2 cup Mayonnaise
- 2 tablespoons Dill pickles, finely chopped
- 1 tablespoon Capers, drained and chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- to taste Salt and pepper
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 320
- Fat: 20g
- Carbs: 30g
- Protein: 15g
- Sodium: 500mg
- Sugar: 1g
Instructions
- Soak the cleaned clams in buttermilk for 15 minutes to tenderize and add flavor.
- While the clams soak, prepare the tartar sauce. In a bowl, combine mayonnaise, chopped dill pickles, capers, lemon juice, Dijon mustard, and season with salt and pepper to taste. Mix well and refrigerate until ready to serve.
- In a separate bowl, whisk together the flour, cornmeal, salt, and black pepper to create the dredging mixture.
- Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Ensure there's enough oil to submerge the clams for frying.
- Drain the clams from the buttermilk and dredge them in the flour mixture, ensuring each clam is well-coated.
- Carefully place the clams in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 2-3 minutes.
- Using a slotted spoon, remove the fried clams and drain them on paper towels.
- Serve hot with lemon wedges and the homemade tartar sauce.