Clam Question

[Tom]

There are Rocky Mtn. oysters in Arizona.

[larrys]

Mmmm! Fried whole belly clams! Onliest fried seafood I like better is fried oysters. We get mostly quahogs 'round here. When I was a kid my dad used to take me clamming for steamers. We would keep the razor clams and steam them, too.
Larry

[Steve Cas]

We used to do a lot of calming out of Milford & Norwalk CT and on occasion Port Jefferson, NY. Yummy for sure

[JJ]

...and sometimes, one must re-live their youth spent on July 4th weekend at the Howard Johnson's in Westport, CT, near Sherwood Island State Park!! They had the BEST clam strips in recent memory!! 

[Sasquatch Jim]

 When I lived on the west coast, my friends hunted them with clam guns.
 You needed a big magnum to hunt gooyducks.
 By the  way, scallops can swim.

[Tom]

I hunted the bearded ones but it got too expensive.   

[JJ]

CLAM STRIPS!! Makes me hungry just looking at them!!




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The only thing BETTER...would be STEAMERS!!

[lucian]

Ok, here is my method for doing fried clams with saltine cracker crumbs. I prefer crumbs over batter for a couple of reasons. Purely preference but, crumbs make a nice light crispy coating and I think you get more clam flavor with a lot  less grease. Also crumbs do not foul the oil as fast as batter,  so you can cook more clams per gallon of oil. The cracker crumbs will coat the clams nicely without the need of an egg wash. If you like a heaver coating you can dust them once then dip in an egg wash and dust a second time with the crumbs, again personal preference.
First of all, drain all the liquid from the clams by squeezing them in a screen colander. This will help prevent a lot of spattering in the hot oil .



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Next I put a dozen or so clams in a plastic container with the pulverized saltine crackers, put the cover on and shake vigorously. Easy peasy.





The other plus to the crackers is you can prepare all the clams with crumbs ahead of time, where as batter you have to dip them individually as you fry.



Ok the clams are coated and ready to go, here is the fry set up, I do them in my garage with a propane cooker,and a one gallon cast iron pot.
you will also need a fry thermometer that can reach at least 375 degrees F
keep one of these handy also;



you will also need a frying scoop to remove the clams from the hot oil when done.






And of course the oil , I use canola and have found it works great with very little after taste. Of course oil is again personal preference



I generally fill the pot only half to two thirds full with oil , you need to leave room for the food and the boiling and bubbling.
Frying is all about maintaining temperature, the cast iron pot helps to regulate the temp a lot. I like to keep the oil at 360 degrees f max . It takes some practice to learn to keep the oil in the ideal range. Say 320 to 360F   
When you put clams in the fryer it will pull the temp down some, so I only cook about fifteen or so clams at a time with this small set up, Any more than that and you will pull it down below the ideal range and the clams will not be as light and crispy. Also be careful not to overheat the oil, if it smokes{ around 375 degrees f}  it's ruined and you'll need to replace it. Keep your eye on the thermometer and adjust the heat as needed to keep the oil fluctuating between 320 low to 360 high when cooking.
As the oil temp approaches 360 toss in the fifteen or so clams, I like to toss them in individually so they don't clump and you don't shock the oil as much temp wise.
Stand back as invariably there will be one or two pops that will sent hot oil flying so be aware.
When they are floating on top and cooked to a golden brown they are done. I go more by sound than anything else. At first they will be violently boiling and crackling. when that calms down from a crackel to a fissle they are ready.
I find I can fry around two hundred and fifty clams in crumbs with one batch of oil. Eventually the oil breaks down and gets diluted and will no longer regain temperature. Time to change it.





Another benefit of doing this in my detached garage is that I can use the wood stove as a warmer. A glass baking tray with some paper towels on bottom to absorb oil, allows frying multiple batches of clams and keeping them warm and crispy until they are all done.
Plus it keeps the bikes smelling nice, Win Win.



 

[Chuck in Indiana]

Thanks for the tutorial. Very nice..

[JJ]

Thanks for the tutorial. Very nice..

YES!!! - - - So LET'S EAT!!

[Tom]

 

[JJ]

This is a vintage postcard of "The Clam Box" (now long gone...) in Westport, CT. that we used to stop at every 4th of July weekend when visiting Sherwood Island State Park!  

Back in the day (1960's)...they had THE BEST clam strips on the east coast!!

[flat out]

DJ's Clam Shack(Key West) best clams ever!

[JJ]

DJ's Clam Shack(Key West) best clams ever!

In Key West, I am sure that is a great place!  In the interim, some of us have to just..."make do!"
Pass the lemon and tartar sauce!!