Fried Clams with Tartar and Cocktail Sauces
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1020
- Total Fat
- 77
- Saturated Fat
- 9
- Carbohydrates
- 66
- Dietary Fiber
- 4
- Sugar
- 13
- Protein
- 20
- Cholesterol
- 73
- Sodium
- 1133
- Total: 1 hr 35 min (includes chilling time)
- Active: 25 min
Ingredients
Fried Clams:
2 cups corn flour
1 cup all-purpose flour
1 tablespoon seafood seasoning, such as Old Bay
1 tablespoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 cup milk
1 large egg
Canola oil, for frying
1 pound shucked frozen long-neck or soft-shell clam bellies, thawed, or freshly shucked clams
1 cup Tartar Sauce, recipe follows
1 cup Cocktail Sauce, recipe follows
Lemon wedges, for serving
Tartar Sauce:
1 cup mayonnaise
2 tablespoons dill relish
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
Cocktail Sauce:
1 cup ketchup
1 tablespoon Calabrian chile paste, or more to taste
1 tablespoon prepared horseradish, or more to taste
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
Freshly ground black pepper
Directions
Special equipment:
a deep-frying thermometer- Combine the corn flour, all-purpose flour, seafood seasoning, salt and pepper in a large bowl. Whisk together the milk and egg in a small bowl and season with salt and pepper.
- Add enough oil to a heavy-bottomed pot fitted with a deep-frying thermometer to reach 4 inches up the sides. Heat the oil to 365 degrees F and line a sheet tray with paper towels.
- Dip the clams in the milk, then into the seasoned flour. Add 8 to 10 clams to the oil at a time and fry in batches until they are crispy and golden brown, 45 seconds to 1 minute. Remove the clams to the lined sheet tray. Continue frying the remaining clams.
- Sprinkle the clams with salt and pepper and transfer to a platter. Serve with the Tartar and Cocktail sauces and lemon wedges.
Tartar Sauce:
- Stir together the mayonnaise, relish, dill, lemon juice, salt and pepper in a medium bowl and refrigerate at least 1 hour and up to 2 days.
Cocktail Sauce:
- Stir together the ketchup, chile paste, horseradish, lemon juice, Worcestershire, salt and pepper in a medium bowl and refrigerate until serving, or up to 1 week.