Ingredients
- 1 quart shucked soft-shell clams, with reserved liquid
- ½ cup light cream
- 1 teaspoon red-pepper sauce
- 1 cup cornmeal
- ½ cup flour
- ½ cup oil for frying
- ½ cup butter
- Tartar sauce (see recipe)
Four servings
Preparation
- Mix the cream with the red-pepper sauce and set aside. Combine the cornmeal with the flour and set aside.
- Dip the clams into the cream mixture. Remove them and dredge through the cornmeal mixture.
- Heat the oil and butter until hot, then add the clams. Cook for two to three minutes before flipping them over and cook for another one and a half minutes. Remove the clams and place them on a paper towel to drain. Add three tablespoons of the reserved clam liquid to the tartar sauce. Serve the clams, while hot, with the tartar sauce.
15 minutes
Dining and Cooking