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Instructions In shallow bowl, combine flour and salt. In separate bowl, beat egg with milk. Place cracker crumbs in third bowl. Dip each clam into flour mixture, then into egg mixture; dredge lightly with cracker crumbs. Pour oil into deep-fryer or saucepan to depth of about 2 inches. Heat until oil
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Food editor Melissa Roberts-Matar figured out what makes The Harrison's clams so special: the lightness of the coating. That's achieved by draining the buttermilk-soaked clams well and shaking off the excess coating after you dredge the clams. One restaurant touch that we loved was the delicious
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In shallow bowl, combine flour and salt. In separate bowl, beat egg with milk. Place cracker crumbs in third bowl. Dip each clam into flour mixture, then into egg mixture; dredge lightly with cracker crumbs. Pour oil into deep-fryer or saucepan to depth of about 2 inches. Heat until oil is 375?F or
www.bigoven.com

Fried Clams- 1 5 oz. Can Clams 2 Beaten Eggs 1 tsp. Salt 1/2 tsp. Pepper 1/4 Cup Milk 1 Cup Flour 1/2 tsp. Baking Powder Drain the clams, reserving 1/4 cup liquid. Dry the clams in a towel. Combine the eggs, salt, pepper, milk and reserved liquid. Sift the flour and baking powder together and add to
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Yields 4 Servings 1 pint clams, shucked 2 eggs, well beaten 1/2 cup milk salt white pepper, ground 1 cup white cornmeal vinegar Wash the clams thoroughly after shucking. Preheat the deep fryer to 375 degrees. Beat the eggs in a large bowl along with the milk, salt and pepper. Dip the clams in the
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Cookbook about the Chesapeake Bay Region, including history of area and regional ... Recipelink Cooking Club - Favorite Recipe Swap Topics: ...
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How Do I Make fried Clams