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.
other minute.
Add the clams to the pot, cover
or garnish.
YANGZHOU VEGETABLE FRIED RICE INSTRUCTIONS:
Add a
Scrub the clams and open with a shucking
about 30 seconds, then add clams and wine; after a minute
third bowl. Flour the clams well, shaking off any excess
Steam clams in a small amount of water.
Mince clams and set aside.
Saute onions, garlic and pimento in olive oil and butter for 3 minutes over medium heat.
Mix minced clams, onions, sauce and crumbled bacon.
Spoon mixture into clam shells.
Bake until brown at 350\u00b0.
Rinse clams thoroughly.
Place in 5 cups of water and bring to a boil.
As soon as clams start to open, remove from stove and set aside and drain.
Prepare black beans by soaking in warm water and mashing it.
Heat oil; add garlic and black bean.
Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto.
Make cornstarch paste by adding water to the cornstarch.
Add to sauce to thicken.
Heat the oil in a large skillet over medium heat.
In a bowl, mix crushed crackers with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat.
Fry clams in the hot oil until golden brown. Do not over cook.
50 degrees.
Shuck quahogs/clams. Chop quahog meat into bite
Sautee the green onions and green pepper in the bacon fat until transparent.
Add the rice, bacon, 2 tablespoons of Soy Sauce, eggs and clams or seafood.
Heat just enough for the flavors to combine.
all away. Place the breaded clams onto a plate while breading