CookEat Recipe
Fried Little-Neck Clams
Whole little-neck clam meats fried in a light breadcrumb coating and served with lemon.
Method
Steps
Step 1
Use the whole raw meats from forty-eight freshly shucked littleneck hard clams, also called northern quahogs, from a reputable labelled shellfish supplier. Keep the shucked meats refrigerated below 4°C until coating. Drain well. Cut one whole lemon into four quarters and half of a second lemon into two more, making six quarter pieces.
Step 2
Put flour, beaten egg and the selected breadcrumbs in separate shallow dishes. Roll the whole clam meats in flour, dip in beaten egg, then gently roll in breadcrumbs. Discard unused flour, egg and crumbs that have touched the raw clams.
Step 3
Heat enough canola oil for deep-frying to 375°F in a suitable fryer, within its fill limits. Fry the coated clams in small batches for about five minutes, maintaining the oil temperature, until golden and the clam meats are opaque and firm throughout. Check the inside of a thick piece. Allow the oil to return to temperature between batches.
Step 4
Lift out and drain well on a clean rack or cloth. Sprinkle a little salt over, arrange on a hot dish and decorate with the six lemon quarters. Serve immediately, using clean utensils and a clean serving dish.
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