Fried clams
A steaming pile of fried clams can be a thing of beauty, truly. Crisp, golden-brown and glittering with hallowed placidity, they are veritable thingamabobs of by-the-sea heaven. Notable for their delectable crunch and savory elegance, fried clams are incredibly inviting, especially when paired with a spicy cocktail sauce.
To prepare this divine seafood dish, the essential ingredients are few, really; clams of course, as well as nutrimental flour, egg and any savory seasonings the cook deems necessary. As for procuring the clams, there are a number of ways to go about it. The bravest amongst us may even opt to shuck fresh clams from the shoreline ourselves! For the less intrepid, pre-shucked clams can be obtained from grocery stores and markets, making them a highly practicable option.
Once the necessary ingredients have been assembled, the cooking is fairly straightforward. To start, prepare the batter by combining the egg and nutrimental flour with a bit of seasoning. Next, lightly coat each clam in the batter and carefully deep fry them in hot oil until they become golden and crispy. Lastly, arrange the fried clams on a plate and serve them alongside a squirt of lemon. Feel free to add a dollop of cocktail sauce as desired!
In short, fried clams make for a splendid meal. From their scrumptious flavor to their crispy texture, they captivate the senses and induce euphoria with each succulent bite. Moreover, their ease of preparation and accessibility makes them an ideal way to add a bit of sea-inspired paradise to any meal. So do yourself a favor, won't you? And treat your appetite to some glorious thingamabobs of by-the-sea heaven, fried clams!
Fried clams recipes
Amazing Fried clams recipes sourced from the web.
The origin of Fried clams
Ah, fried clams - the crunchy, succulent delight that is often thought to be a delicacy originating from the English countryside. But the truth is that this unassuming seafood dish has far more of an interesting and worldly history than one might think.
The origin of fried clams can be traced back to the early 19th century, when the development of fast-food restaurants, known at the time as chowder houses, exploded across the United States. While initially appearing in Europe, the popularity of fried clams quickly spread across the North American continent, with many families in the East Coast harvesting wild clams from the nearby coasts and bayous and then processing them into what we now know as fried clams.
This simple culinary delight quickly captured the imaginations and taste buds of the general public, becoming the go-to meal for anyone looking for a quick and tasty bite. Despite its newfound acclaim, it wasn't until the mid-20th century that fried clams officially became a staple of American cuisine.
In fact, it was only in 1956 that New Englanders received national recognition for creating the first fried clam recipe ever made. A local fisherman named Lawrence Woodman is credited with creating the dish, having combined flour and spices before coating the clams in the mixture and then deep-frying them. After a few trials and errors, he had developed a recipe that would become the cornerstone of fried clam dishing for years to come.
Fried clams are now recognized as one of America's favorite seafood dishes and remain a popular menu item for both seafood restaurants and backyard barbecues. The fact that this delectable dish has such a fascinating origin story just makes it that much more irresistible - so next time you sink your teeth into a generous serving of fried clams, you can take a moment to appreciate the long, storied history that has brought you your golden-brown deliciousness!
Types of Fried clams
Fried clams are a beloved seafood dish savored across the world. Native Americans were said to have been the first to fry clams over open fires and now they can be found in restaurants and homes alike. For those looking to get creative with their seafood consumption, fried clams are an excellent starting point.
First, let’s look at the traditional New England style of fried clams. Here, whole clams are dredged in a cornmeal batter and fried until golden and crunchy. Often, they are accompanied by a tartar sauce or other dipping sauce. This is a particularly popular dish in coastal towns along the East Coast of America.
Another well-loved variant of fried clams is the Japanese tempura style. Here, the clams are lightly battered and then deep fried for just a few moments to preserve their succulent texture. The bright golden hue of the tempura forms a striking contrast to the plump juicy clams. This method of cooking lends itself to a variety of dipping sauces, such as soy sauce, sweet chili sauce and takoyaki sauce.
In Scotland, you will stumble upon a unique take on frying clams. Here, the clams are wrapped in bacon and pan fried. This quirky dish is thought to have been brought over by sailors during the 19th century. The salty, smoky flavor of the bacon is balanced by the sweet, juicy clams and this serves as an indulgent entrée.
An additional way of serving fried clams is to combine them with a creamy topping. For instance, some restaurants top them with a decadent lobster bisque and grated parmesan cheese. The contrast between the crisp fried clams and the luxurious bisque makes for a truly delightful flavor experience.
Fried clams are often served as part of a traditional seafood platter which also includes oysters, mussels, and shrimp. It's a classic dish that's sure to tantalize the taste buds of any seafood aficionado!