Recipe courtesy of Sunny Anderson
Show: The Kitchen
Episode: The Burger Show
Sunny's Easy Fried Cajun Clams
Total:
2 hr 35 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr 35 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Cajun Clams:
Dredge Mixture:

Directions

For the Cajun clams: In a bowl, add the milk, seafood seasoning, lemon zest, a nice pinch of salt and a few good grinds of pepper. Whisk until the salt dissolves. Add the clams, and then soak in the refrigerator for 2 hours.

For the dredge mixture: In a brown paper bag or bowl, add the cornmeal, flour, seafood seasoning, a nice pinch of salt and a few good grinds of pepper. Stir to combine. Using tongs or a slotted spoon, remove the clams from the bowl, shaking off any excess milk. Drop them into the flour mixture and shake or stir to coat. Place the clams on a baking sheet fitted with a wire rack and rest 15 minutes.

In a heavy-bottomed pot, add enough oil to reach 4 inches up the sides. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil reaches 365 degrees F. Fry the clams in batches until golden brown, about 30 seconds to 1 minute, depending on the size of the clams. Remove from the oil to a paper-towel-lined plate and season lightly with salt.

Serve with a spritz of lemon juice, cocktail sauce and tartar sauce, but I'm having it with a side of burger.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Crazy Easy Quickbread

Recipe courtesy of Valerie Bertinelli

Cajun Crawfish Fried Rice

Recipe courtesy of Food Network Kitchen

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Easy Pizza Dough

Recipe courtesy of Kathleen Daelemans

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

Easy Caramel Sauce

Recipe courtesy of Ree Drummond

Easy Greek Salad

Recipe courtesy of Ree Drummond

Cornmeal-Fried Onion Rings

Recipe courtesy of Ina Garten

Air-Fried Pork Chops

Recipe courtesy of Juan Carlos Cruz

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking