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Ingredients
2 pints shucked steamer clams
Salt to taste
1 teaspoon freshly grated black pepper
½ cup buttermilk
2 cups flour
2 cups corn, peanut or vegetable oil
Nutritional analysis per serving (4 servings)
58 grams carbs; 69 milligrams cholesterol; 866 calories; 35 grams monosaturated fat; 9 grams polyunsaturated fat; 4 grams saturated fat; 52 grams fat; 2 grams fiber; 1411 milligrams sodium; 41 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the clams in a mixing bowl and add salt, pepper and buttermilk.
- Step 2
Put the flour in a large flat dish and add the clams. Toss the clams to coat well. Shake off excess flour.
- Step 3
Heat the oil in a deep skillet or wok. When it is quite hot (365 degrees on a deep-fat thermometer) add about one quarter of the clams and cook, stirring so that they brown evenly, about 1 ½ to 2 minutes. As the clams brown and become crisp, scoop them out with a perforated kitchen spoon onto absorbent paper towels. Add another batch of clams. Continue cooking until all the clams are crisp and browned.
Private Notes
Comments
Really easy and tasty. Great for a snack.