Sunny's Easy Fried Cajun Clams

Total Time:
2 hr 35 min
Prep:
15 min
Inactive:
2 hr 15 min
Cook:
5 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Cajun Clams:
  • 2 cups whole milk
  • 1 tablespoon seafood seasoning, such as Old Bay
  • Zest of 2 lemons
  • Kosher salt and freshly ground black pepper
  • 10 ounces fresh shucked long-neck or soft-shell clams
  • Dredge Mixture:
  • 1 cup fine cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon seafood seasoning, such as Old Bay
  • Kosher salt and freshly ground black pepper
  • Peanut or vegetable oil, for frying
  • Serving suggestions: lemon wedges, cocktail sauce and tartar sauce
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.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Kitchen