Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Batter Dipped Fried Clams
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- #103247
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup milk
1 egg yolk
1 tablespoon butter, melted & cooled
1/4 teaspoon salt
1/2 cup flour
1 egg white
1 pint shucked clams, rinsed & well drained
cooking oil for deep frying
Tartar Sauce
1 cup mayonnaise
1/4 cup sweet pickle relish, finely chopped
1 tablespoon onion, finely chopped
1 tablespoon parsley, snipped
1 tablespoon pimiento, diced
1 teaspoon lemon juice
directions
In a medium bowl, combine milk, egg yolk, melted butter, and salt. Sift flour over milk mixture; stir until smooth.
In a small mixing bowl, beat egg white with an electric mixer to soft peaks. Fold egg white into milk mixture.
In a deep-fat fryer or saucepan, heat oil to 375 degrees F. Poke each clam with a fork. Dip clams into batter. Fry a few at a time about 1 1/2 minutes or until golden brown, turning once.
Remove with slotted spoon; drain on paper towels. Keep warm in a 300 degrees F oven, while frying remaining clams. Serve with tartar sauce.
For Tartar Sauce: Mix ingredients together.
added by
schmidt
nutrition data
Nutritional data has not been calculated yet.
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