Fried clams are easy and delicious to make at home with or without a deep fryer. The cracker crumb coating is seasoned with herbs and a touch of chipotle chile pepper for kick. Serve as an appetizer or entree.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
- 2 cups finely crushed saltine crackers
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground chipotle chile pepper or cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground oregano
- 1/8 teaspoon dried dill weed
- 2 eggs, lightly beaten
- 1 (10-ounce) can whole baby clams, drained, or fresh clams, shucked
- Peanut oil for frying
Preparation:
Preheat deep fryer to 375 F or heat 3 inches of oil in a Dutch oven.
Measure cracker crumbs, poultry seasoning, salt, chipotle pepper, garlic powder, oregano, and dill weed into a large zip-top bag. Toss to combine. Set aside.
Stir the clams into the beaten eggs. Using a slotted spoon, remove a few clams at a time and place in the bag of herbed cracker crumbs. Shake to coat, remove clams, and place on a platter. Repeat until all clams are coated.
Fry clams in batches, about 30 seconds, until golden brown. Take care not to crowd the clams while frying. Drain on paper towels and serve hot as an appetizer or entree.
Yield: 2 to 4 servings
Measure cracker crumbs, poultry seasoning, salt, chipotle pepper, garlic powder, oregano, and dill weed into a large zip-top bag. Toss to combine. Set aside.
Stir the clams into the beaten eggs. Using a slotted spoon, remove a few clams at a time and place in the bag of herbed cracker crumbs. Shake to coat, remove clams, and place on a platter. Repeat until all clams are coated.
Fry clams in batches, about 30 seconds, until golden brown. Take care not to crowd the clams while frying. Drain on paper towels and serve hot as an appetizer or entree.
Yield: 2 to 4 servings
