Deep-Fried Steamer Clams

Ingredients

• 2 pints shucked steamer clams
• Salt to taste
• 1 teaspoon freshly grated black pepper
• ½ cup buttermilk
• 2 cups flour
• 2 cups corn, peanut or vegetable oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    498 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 43 grams protein; 69 milligrams cholesterol; 1434 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Put the clams in a mixing bowl and add salt, pepper and buttermilk.
2. Put the flour in a large flat dish and add the clams. Toss the clams to coat well. Shake off excess flour.
3. Heat the oil in a deep skillet or wok. When it is quite hot (365 degrees on a deep-fat thermometer) add about one quarter of the clams and cook, stirring so that they brown evenly, about 1 1/2 to 2 minutes. As the clams brown and become crisp, scoop them out with a perforated kitchen spoon onto absorbent paper towels. Add another batch of clams. Continue cooking until all the clams are crisp and browned.

15 minutes