Spicy Fried Clams
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A Note from Feedfeed
Coated in a crispy batter and dipped in a tangy sriracha tartar sauce, these fried clams using Maine Seafood are everything you want in a great appetizer or snack!
- Recipe Card
Recipe Card
For Clams:
ingredients
- 2 pounds Maine steamer Clams
- 1 12 ounce can evaporated milk, or 1 cup buttermilk
- 2 Fresno chile peppers, sliced into 1/8" thick rounds
- 1 cup all-purpose flour
- 1 cup fine corn flour
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon cayenne pepper
- safflower oil, for frying
- lemon or lime wedges, for serving
For Sriracha Tartar Sauce:
ingredients
- 1/2 cup Kewpie mayo
- 1/2 to 1 teaspoon Sriracha sauce, depending on desired heat level
- 1 tablespoon pickle relish, dill or sweet
- 2 teaspoons fresh herbs, chopped, such as dill, parsley or cilantro
- 1 teaspoon fresh lime juice, or lemon juice
- 1 dash Worcestershire sauce
- kosher salt, to taste
For Clams:
Method
Step 1
Preheat oven to 200° F. Place a cooling rack inside a large sheet pan and set aside.
Step 2
Check clams for freshness by poking the black siphon, which should recoil. Discard any that do not.
Step 3
Prepare ice bath by filling a large bowl with ice and water, set aside. Pour evaporated milk into a medium bowl. Fill another small bowl with more ice water.
Step 4
Place clams in a large, clean pot. Pour boiling water all over the clams and let them sit for 60 seconds. After one minute, transfer to the large ice bath to cool.
Step 5
Gently detach clams from their shells and remove the membranes by pulling them back off of the black siphon. Discard membranes and swish clams in the small bowl of ice water to remove any additional grit. (Optional step: cut off the chewy tip of the siphon.)
Step 6
Place the cleaned clams in the milk. Add sliced chiles to the bowl with clams and soak for 20 minutes.
Step 7
While clams are soaking, make the Sriracha tartar sauce. Combine mayo, Sriracha, relish, herbs, citrus juice, and Worcestershire sauce. Season to taste with kosher salt. Refrigerate until ready to use and serve with fried clams. (Will keep up to one week in the refrigerator stored in an airtight container.)
Step 8
In a medium bowl, combine both flours, salt, and cayenne pepper.
Step 9
Heat 1 ½ inches of safflower oil in a heavy-bottomed pot over medium-high heat until it reaches 350° F.
Step 10
Working in batches and using a slotted spoon, scoop the clams and chiles out of the milk and dredge in flour mixture until coated on all sides. Immediately transfer to hot oil and fry until golden brown, about 2 minutes, taking care not to overcrowd the pot.
Step 11
Use a spider or mesh strainer to remove fried clams from oil and place on the cooling rack. Immediately season with kosher salt. Keep warm in the oven while you fry the rest of the clams and chiles.
Step 12
Transfer cooked clams and chiles to a plate and serve with lemon or lime wedges and Sriracha tartar sauce. Enjoy!