FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE FOOD



Fried Ipswich Whole Belly Clams with Tartar Sauce image

Provided by Sandy Ingber

Categories     Shellfish     Appetizer     Fry     Seafood     Clam     Summer     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 9

1 cup all-purpose flour
6 large eggs
3 cups cracker meal (see Notes)
1/2 cup fine dry bread crumbs
2 tablespoons cornmeal
2 teaspoons Old Bay seasoning
2 pounds (about 4 cups) Ipswich clams, drained (see Notes)
Canola oil for frying
Tartar Sauce

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2014-05-29  · Fry the clams until they are golden brown, about 90 seconds to 2 minutes. Move them to the rack in the oven and repeat with the remaining clams -- make sure the oil gets back up to temperature between batches. Serve with homemade tartar sauce, malt vinegar, remoulade, ketchup or hot sauce…

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  • Pick through the clams to make sure there are no bits of shell or obvious grit. Mix all the dry ingredients together in a bowl. Submerge the clams in buttermilk.
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2017-05-05  · In a large saucepan or deep fat fryer heat oil to 375'. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300' oven while frying the remaining clams. Serve with tartar sauce.

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2020-03-03  · Fried Ipswich Whole Belly Clams with Tartar Sauce. Ipswich whole belly clams are steamers that have been removed from their shells and had the necks and membranes removed. And while you can get Ipswich clams from Ipswich , Massachusetts—where we get ours—these days the majority of whole belly clams come from Maine.


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2021-08-24  · Ingredients For Simple Tartar Sauce; Pin “Fried Whole Belly Clams” For Later! More Fried Seafood: If you’re a fan of fried seafood (and who isn’t?), you’re gonna want to make a batch of these fried whole belly clams. To make them in the traditional New England style use Ipswich clams (a.k.a. Steamers or soft-shell clams) and use the whole clam bellies, strips and cleaned neck. Frying ...


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