Ingredients for New England Deep Fried Clams
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How to Make New England Deep Fried Clams
- In a medium bowl, beat 2 large egg whites until stiff peaks form.
- In a separate bowl, whisk together 2 large egg yolks, 1/2 cup milk, 1 teaspoon salt, and 1/4 cup melted butter until light and fluffy.
- Gradually add 1 1/2 cups all-purpose flour to the egg yolk mixture, whisking until a smooth batter forms.
- Gently fold the stiffly beaten egg whites into the batter until just combined. Be careful not to deflate the egg whites.
- Drain 2 pounds of littleneck clams thoroughly. Dip each clam into the batter, ensuring it's fully coated.
- Carefully place the battered clams into a deep fryer preheated to 375°F (190°C). Fry for 2-3 minutes, or until golden brown and crispy.
- Remove the fried clams with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite dipping sauces, such as tartar sauce or cocktail sauce.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
1g
Fat
30g
Carbs
10g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Healthy Appetizers Lunch Main Dish Condiments Etc Side Dishes Snacks Seafood American Potluck Dinner Party Finger Food Heirloom Historical Holiday Event Picnic Deep Fry Stove Top Dietary Low Calorie Comfort Food Low Carb Northeastern United States Low In Something Shellfish Clams Taste Mood To Go Equipment Number Of Servings Presentation Technique
