Came up with this easy, gluten-free recipe to tame my craving for fried clams. They came out every bit as good as I remember having at seafood restaurants before my Celiac diagnosis. I like them with French fries, lemon or lime wedges, and tartar sauce or seafood cocktail sauce. Yum!

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Recipe Summary

prep:
30 mins
cook:
1 min
additional:
30 mins
total:
1 hr 1 min
Servings:
8
Yield:
4 dozen fried clams
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place shucked clams in a small bowl. Pour in milk; toss clams gently with a fork to cover evenly. Let soak in the refrigerator for 30 minutes.

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  • Combine flour, masa harina, salt, pepper, and cayenne pepper in a plastic container with a lid. Seal container and shake to blend flour mixture.

  • Remove clams one at a time from the milk and place in the flour mixture; shake gently to coat. Shake off excess flour and place on a plate.

  • Heat 3/4 inch oil in a large saucepan or deep-fryer. Fry clams in small batches until golden brown and crispy, about 1 minute. Transfer to a paper towel-lined plate using a slotted spoon.

Cook's Note:

Reserve clam juice for another use if you like.

Editor's Notes:

Nutrition data for this recipe includes the full amount of milk. The actual amount of milk consumed will vary.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

332 calories; protein 15.9g; carbohydrates 22.8g; fat 19.8g; cholesterol 59.6mg; sodium 499mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/04/2017
These were excellent! I loved the flavor the masa gave them. They need a little more salt than the recipe calls for but other than that they are perfect as written. Read More