How to Deep-Fry Clams

This method of preparing clams can be messy, but it's well worth it. This recipe makes a nice appetizer for four to six people.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Groceries
• Deep-fat Fryers
• Deep-frying Pans
• Deep-frying Thermometers
• Frying Baskets
• Paper Towels
• 2 to 3 inches vegetable oil
• 1 tbsp. baking soda
• about 25 clams (steamers)
• 2 to 4 c. flour
• pepper
• salt

1. Shuck clams. (See the Related eHow "How to Shuck Clams.")
2. Place clams in cold water and rinse two to three times.
3. Dry thoroughly, shaking off water, and place clams between two towels.
4. Make sure clams are completely dry before frying, or the oil will spatter.
5. Heat 2 to 3 inches of vegetable oil to 350 to 375 degrees F in a deep pan. Test temperature with a deep-frying thermometer.
6. Mix flour, salt, pepper and baking soda in a bowl.
7. Coat a few clams by dipping them in the breading mixture. Shake gently to remove excess flour.
8. Place a few clams at a time into a frying basket and lower into hot oil. Cook for about 30 seconds to 2 minutes, or until clams are lightly browned.
9. Stand back from the fryer during cooking to avoid spattering oil.
10. Lift clams out of oil.
11. Drain on paper towels.
12. Serve with a dipping sauce. (Try the Cajun remoulade or marinara sauce in the Related eHows.)

Tips & Warnings

• Deep-frying can be tricky for the beginner. Make sure you accurately gauge the temperature of the oil, use a large pot for frying, and don't add too many clams to the oil at once (they will lower the temperature of the oil, resulting in greasy clams).
• If you don't have a deep-frying thermometer, drop a piece of batter into the oil. If it sinks halfway and then quickly rises to the top and bubbles, the oil is ready. (If you're a novice fryer, though, it's best to invest in a thermometer. Accurate temperature control is the most important element of deep-fat frying.)
• Always be careful when handling hot oil.