New England Fried Ipswich Clams
Ingredients:
- 2 lbs. Ipswich Clams, cleaned and shucked
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon Old Bay seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup milk
- 2 eggs, beaten
- Vegetable oil, for frying
Instructions:
- In a large bowl, whisk together the flour, cornmeal, Old Bay seasoning, salt, and black pepper.
- In a separate bowl, whisk together the milk and beaten eggs.
- Dip the shucked Ipswich Clams into the milk and egg mixture, then coat them in the flour mixture. Shake off any excess flour.
- Heat the vegetable oil in a deep fryer or large pot to 375°F.
- Working in batches, fry the clams for 2-3 minutes or until golden brown and crispy.
- Use a slotted spoon to remove the fried clams from the oil and place them on a paper towel-lined plate to drain off any excess oil.
- Serve the fried Ipswich Clams hot with lemon wedges, tartar sauce, and your favorite sides.
This recipe for New England Fried Ipswich Clams is a classic and delicious way to enjoy these tasty bivalves. The combination of cornmeal and flour gives the clams a crispy texture, while the Old Bay seasoning adds a touch of flavor. Serve them up with some lemon wedges, tartar sauce, and your favorite sides for a delicious seafood feast!
