Wednesday, November 6, 2013

Fried Whole-Belly Clams


As far as most fans are concerned, a heaping plate of hot and crispy fried clams is pretty darn hard to beat. This is a simple way to enjoy a seafood staple, and it does a fantastic job of showcasing all there is to love about this New England favorite - Fried Whole-Belly Clams.


Fried Whole-Belly Clams




Ingredients:
  • 1 pint of whole-belly frying clams
  • 4 cups of Drum Rock Fis-Chic
  • Oil for frying
  • Fryolator
  • Fry basket or slotted spoon


Directions:

If clams are frozen, make sure they are completely defrosted before cooking.

1. Fill the fryolator with oil and turn to 375° F.

2. Add 4 cups of Fis-Chic to a large bowl; place clams in the dry mix, making sure to coat each one thoroughly.



3. Once oil is up to temp, fry the clams in batches of 8-12 so as not to overload the fryer.
It should only take about 30 to 45 seconds for the clams to cook. (Do not overcook or else the bellies will burst!) When the bubbles slow and the clams float to the surface, they should be cooked to a perfect golden brown.

 

4. Remove to a paper plate to drain. Cool slightly before enjoying.





Legend has it that this classic was invented in a tiny clam shack in Massachusetts nearly a century ago, and this New England tradition is still a hit with seafood lovers everywhere.

When you fry up clams with Fis-Chic they are so perfectly delicious you don't have to add a thing, but if you want something extra then they are great with a little tarter sauce for zing or hot sauce for some heat. And it is so quick and easy, just about anyone can do it.

We're sure you've got a hankering just thinking about it, so don't wait any longer - grab some Drum Rock and get cooking!










Enjoy!!

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