Photo: Fried Clams and Oysters Recipe
Ingredients
- Olive oil, for frying
- 2 cups buttermilk
- 2 cups Italian-style breadcrumbs
- 1/2 pound, small, shucked clams, about 20 to 25
- 1/2 pound, small, shucked oysters, about 8 to 10
- 1 lemon, cut in 1/2
- Sea salt
- 1 1/2 cups marinara or arrabiata sauce (store bought or homemade), warmed
- 1/4 teaspoon red pepper flakes, optional, if using marinara (not arrabiata) sauce
Directions
Pour enough olive oil into a large, deep, heavy frying pan to reach a depth of 3 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip clams and oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge clams and oysters in the bread crumbs. Place the clams and oysters on a baking sheet, and continue.
When the oil is hot, fry the clams and oysters in batches, about 3 minutes per batch. Using a slotted spoon, transfer the fried seafood to paper towels to drain.
Immediately sprinkle the fried seafood with freshly squeezed lemon and sea salt. Serve with a bowl of warmed spicy marinara or arrabiata sauce for dipping.
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By robida
s/e mass
on November 16, 2012
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sorry but as a native new englander i didn't like the italian seasoning
By dvilleoysters_1...
Deltaville, 86
on June 30, 2010
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Wow, that sounds delicious!
The Best Chesapeake Bay Oysters are grown on our family farm!
www.deltavilleoystercompany.com
By lindsud
wauconda, IL
on February 16, 2010
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I was pretty nervous to try this recipe after reading reviews about the clams and oysters exploding in the pan. I was careful to make sure I shook off as much of the excess buttermilk as possible and was pleased that I did not have any explosions : The recipe wasn't bad but it just didn't do anything for me. I thought that deep frying the clams and oysters which already have such a delacate flavor left them pretty much tasteless. I usually love Giada's recipes but this is one that I won't make again.
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