Deep Fried Clams

1 lb clams Panamei
2/3 cup water
1 ½ cups yellow cornmeal, divided
½ cup of flour, divided
½ tsp salt
Oil for deep frying
Tartar sauce or cocktail sauce, for serving

Combine 3/4 cup of cornmeal and ¼ cup flour with the water, mix it up until it forms a batter.

In another bowl, combine the remaining cornmeal and flour.

Dip the clams in batter, shaking off the excess. Coat with cornmeal mixture.

Preheat oil to 375 F degrees in a deep fryer. Fry clams, a few at a time, for 3-4 minutes or until golden brown.

Remove it with a slotted spoon and drain on paper towel.

Sprinkle with salt.

Serve immediately with sauce if desired.


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