CookEat Recipe
Fried Soft Clams with Bacon
Breaded soft clams fried and topped with thin broiled bacon; lemon alongside.
Method
Steps
Step 1
Use thirty-six fresh shucked soft-shell clam bodies.
Step 2
Trim away any stringy or sandy parts.
Step 3
Season with the first one teaspoon salt and half teaspoon paprika.
Step 4
Dust lightly with flour, dip in beaten egg and coat with breadcrumbs.
Step 5
Use canola oil for deep-frying.
Step 6
Keep the frying oil at about 175°C.
Step 7
Fry for five minutes, continuing until the clam centres reach 74°C.
Step 8
Lift with a skimmer, drain thoroughly and sprinkle evenly with the second one teaspoon salt.
Step 9
Have six thin slices of raw bacon ready for broiling.
Step 10
If starting from a suitable whole breakfast bacon, cut off the under bones and pare both edges and the end opposite the string end before cutting the six required thin slices; if using already sliced bacon, retain the same thin crosswise form.
Step 11
Then arrange the slices on the broiler.
Step 12
Broil over moderate heat for about two minutes per side, continuing until the bacon reaches 71°C and is crisp.
Step 13
Dress the fried clams on a hot dish.
Step 14
Lay the same six broiled bacon slices over them and garnish with six lemon quarters.
Step 15
Serve promptly.
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