Sunny's Easy Fried Cajun Clams
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 421
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 71
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 21
- Cholesterol
- 33
- Sodium
- 725
- Total: 2 hr 35 min (includes soaking and resting time)
- Active: 20 min
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
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.