owl. Pour in milk; toss clams gently with a fork to
Combine ingredients except for clams and egg whites. Refrigerate batter for 3 to 12 hours if possible, if not, mix batter as little as possible.
It should not run off a large spoon in a ribbon but should fall off in pieces.
Then, fold in egg whites if desired.
Drain clams; dry them.
Retain clam juice for soup.
Peel the neck from clams and pour the batter over them, making sure they are well covered.
Drop whole clams one by one into hot fat and fry until a light brown.
Batter is enough for 1 1/2 cups of clams.
Leave the clams in water with a little
ax paper.
Drop the clams into the egg-milk mixture
soak clams for two hours.
pound garlic and chillies with mortar and pestle.
heat oil in wok until hot, and add garlic and chillies and stir fry for a few min until golden brown.
add clams and stir fry for 3 minute.
add fish sauce, sugar, oyster sauce, water and stir fry for another 5 minute.
add basil leaves and serves.
Shell clams.
Beat eggs into milk.
Dip clams in cornmeal, then into mixture of egg and milk, then into the cornmeal again. Fry in deep, hot fat preheated to 385\u00b0, until golden brown.
Allow to drain on paper towel.
Combine evaporated and whole milk, egg, vanilla, salt, and pepper.
Soak clams in liquid for a few mins., then dredge in combination of cake flour and cornmeal, fluffing them in the flour mix for light, but thorough coverage.
Shake off excess flour.
Heat oil to 375*F.
Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown.
Mix together well. Dip clams in batter; fry in hot deep fat until golden brown. Drain.
Put cooking oil in pan and heat.
When the oil is hot, put garlic, ginger root and green onion in and stir for 10 seconds. Add clams and keep stirring for 5 minutes or until done.
Add soy sauce and sugar and stir 10 seconds.
Serve while hot.
Great with spaghetti.
an juices. Serve with Fried Rice.
Fried Rice:
Pulse the
br>open the cans of clams and drain over a bowl
In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
Add the onion and cook until softened.
Add the flour and stir until lightly colored, about a minute.
Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
Add the clams, cream, fresh parsley, salt and white pepper.
Bring to a simmer and serve immediately.
(You may substitute any type of shellfish, or even fish for the clams in this recipe.).
ntil soft peaks form. (For best results: refrigerate the bowl, mixer
Under cold running water, rinse clams and scrub with a soft-
r very long!).
Add clams, clam juice, parsley; simmer another
other minute.
Add the clams to the pot, cover
hey are being pan fried or deep fried.
The squash and
ff.
I did (6) clams at a time, straining the
Scrub the clams under cold running water, discarding
o a boil. Immediately add clams and distribute evenly. Cover and