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According to my Mom, who is from Massachusetts, the only way to eat fried clams is with the bellies. When we were in Newport we ate lunch the Barkin' Crab. Since I could not decide what fried seafood I was going to eat, I made Megan split the fried fisherman's platter with me, which had fried: shrimp, scallops, clams, haddock and french fries. The clams were great and I thought it would be fun if I made some for my mom, I asked the kitchen and this is how it's done in Newport!
40 medium-sized hard shell clams
1 egg
1 cup evaporated milk
2 cups cracker crumbs
1/2 cup flour
Salt and pepper
Steam open the clams, wipe them thoroughly. (Okay this part, I am not getting, I would order these prepared clams) Beat together the egg and cream. Mix together the cracker crumbs, flour, salt and pepper. Dip the clams in the egg mixture, then in the crumbs and place in the wire basket of a deep-fat fryer and fry at 375 degrees until brown. Serve with tartar sauce. Or cocktail sauce if you are Jessie and have allergies!
Steam open the clams, wipe them thoroughly. (Okay this part, I am not getting, I would order these prepared clams) Beat together the egg and cream. Mix together the cracker crumbs, flour, salt and pepper. Dip the clams in the egg mixture, then in the crumbs and place in the wire basket of a deep-fat fryer and fry at 375 degrees until brown. Serve with tartar sauce. Or cocktail sauce if you are Jessie and have allergies!
