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My review
Gluten-Free Fried Clams
6
Marcia
"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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Ingredients
1 h 1 m servings 332Original recipe yields 8 servings (4 dozen fried clams)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
Footnotes
- 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
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11/4/2017
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.