Why I Love This Recipe
The crunchy, golden coating on these clams will melt in your mouth. One bite and you'll know why these are considered a delicacy where we live!
Ingredients You'll Need
1-1/2 cups yellow cornmeal, divided
1/2 cup cake flour, divided
2/3 cup water
12 fresh cherrystone clams, shucked
Oil for deep-fat frying
1/2 teaspoon salt
Tartar sauce or seafood cocktail sauce, optional
In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour.
Dip clams in batter; shake off excess. Coat with cornmeal mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt.
Serve immediately with sauce if desired.