Saturday, April 19, 2008

Fried Clams on the Half Shell

Fried Clams on the Half Shell
From: kaiwik

For this recipe you will need enough large butter clams to feed however many folks will be at you supper table. These are very yummy, so you should probably make more than you think you will need, half a dozen per person is a good starting point.

Scrub the clams, making certain that they are still alive. A little poke and they ought to "clam up". (close their shells tightly) You want clams the size of the palm of your hand, or larger. Take each clam up in the flat of your hand and run a knife around the inside of the edge of the clam, severing the muscles or "buttons", then sever the shell at the hinge. Toss out the empty half after scraping off the button and eating it. (very yummy!) Clean up the clam by removing the neck and the stomach. After you finish wash up and get out your large cast iron skillet (okay, whatever is your favorite frying pan) and begin heating it slowly while you make a batch of seasoned breadcrumbs. (We like panko, with garlic and Mrs. Dash.) Add some Crisco (or whatever oil you prefer, but it needs to be able to withstand high heat. Once the skillet and Crisco is nice and hot take your clams and turn them upside down in the flour, pressing down a bit so they get a nice crust, and put them in the skillet. Fry them until they are golden, remove to a warm plate and add the next batch. When all of the clams are done, put the plate on the table and let everyone go crazy with them. They are sooo good, just take a fork and scoop under the crust and take the clam and crust up and scarf.

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