|by David Foskett|
A companion to the bestselling Practical Cookery this handy and updated text offers a wider range of recipes including vegetarian and ethnic dishes.
Results 1 - 10 of 75 for fried clams
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This recipe is ... Dredge the whole clams in the first ... has a low capacity or the oil temperature will be dropped causing the clams to absorb more oil.
Rinse clams and allow to ... lemon wedges, tartar sauce, and cole slaw. Onion rings and french fries as sides are traditional New England clam shack fare!
Drain clams. Combine egg, ... brown. Drain on absorbent paper. Serve with tartar sauce. Makes 6 servings. Combine all ingredients and mix thoroughly. Chill.
Steam open the clams, wipe them ... the crumbs and place in the wire basket of a dee-fat fryer and fry at 375 degrees until brown. Serve with tartar sauce.
Mix well. Can be doubled. Good for shrimp or fish. Deep fry.
Beat eggs and milk together, add sifted dry ingredients. Beat until smooth. Add clams, either whole or cut into pieces. Fry in deep fat until a golden brown.
Have batter thick for clams and thin for onion rings.
Beat egg and salt. Add milk, clam liquid and chopped clams. Sift flour ... well. Drop by tablespoons into hot fat and fry until brown. Drain on paper towel.
Crack and shell ... you do for fried fish, such as ... meal. Fry in deep fat a minute or so until golden brown. Serve with tartar sauce or cocktail sauce.
Mix eggs, milk, ... powder together. Dip clams a few at ... 375 degrees. Clams should be turned carefully to brown. Drain on absorbent paper. Serve hot.
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