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Copycat Clam Box Fried Clams
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- #94836
The fried clams from the Clam Box are a signature dish at the restaurant, and are served with a side of tartar sauce for dipping. They have a unique hint of sweetness that makes them popular.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
1/2 cup evaporated milk
3/4 cup milk
1 egg
1/2 teaspoon vanilla extract
1 dash salt
1 dash black pepper
48 freshly shucked clams
1/2 cup cake flour
5 1/2 cups yellow cornmeal
oil, for frying
directions
Combine evaporated and whole milk, egg, vanilla, salt and pepper. Soak clams in liquid, then dredge in combination of cake flour and cornmeal, fluffing them in the flour mix for light but thorough coverage. Shake off excess flour.
Fry at 365-375 degrees F until golden brown and crisp, about 5 minutes. Do not crowd clams in oil.
Drain on paper towels, salt to taste, and serve immediately with french fries, onion rings and cole slaw.
Recipe Source: The Clam Box of Ipswich, Mass.
added by
itsallgood
nutrition data
497 calories, 7 grams fat, 84 grams carbohydrates, 22 grams protein per serving. This recipe is low in sodium.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
does it have to be fresh clams? I live in a little dirt town in southwestern Oklahoma. No sidewalks or decent grocery stores to speak of; so fresh anything is out of the question especially fish
The only canned clams I've seen are minced and whole baby clams. The baby clams might be kind of small to to batter and fry but they would work.
July 8, 2013
These had a nice coating with a good crisp texture and the batter stayed on the clams. I'm not sure about the vanilla in the soak mixture though. Evaporated milk is a little on the sweet side so I'm not really sure it needs that element.