Fried Clams with Tartar and Cocktail Sauces Recipe

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Fried Clams with Tartar and Cocktail Sauces

• Skill Level: Intermediate
• Servings: 4 to 6
• Nutritional Details per Serving (based on 6 servings): Calories 1020, Total Fat 77 g, Saturated Fat 9 g, Carbohydrates 66 g, Dietary Fiber 4 g, Sugar 13 g, Protein 20 g, Cholesterol 73 mg, Sodium 1133 mg
• Total Time: 1 hr 35 min (includes chilling)
• Active Time: 25 min

Ingredients for Fried Clams:

• 2 cups corn flour
• 1 cup all-purpose flour
• 1 tablespoon seafood seasoning, such as Old Bay
• 1 tablespoon kosher salt, plus extra for seasoning
• Freshly ground black pepper, to taste
• 1 cup milk
• 1 large egg
• Canola oil, for frying
• 1 pound shucked frozen long-neck or soft-shell clam bellies, thawed, or fresh clams
• 1 cup Tartar Sauce (recipe below)
• 1 cup Cocktail Sauce (recipe below)
• Lemon wedges, for serving

Tartar Sauce:

• 1 cup mayonnaise
• 2 tablespoons dill relish
• 1 tablespoon chopped fresh dill
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• Freshly ground black pepper, to taste

Cocktail Sauce:

• 1 cup ketchup
• 1 tablespoon Calabrian chile paste, adjust to taste
• 1 tablespoon prepared horseradish, add more if preferred
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon kosher salt
• Freshly ground black pepper, to taste

Special Equipment:

A deep-frying thermometer

Instructions:

1. Whisk together corn flour, all-purpose flour, seafood seasoning, kosher salt, and black pepper in a large bowl. In another bowl, beat milk and egg together, then season lightly with salt and pepper. These simple components are the secret to achieving that irresistibly crispy, golden exterior.
2. Heat canola oil to a precise 365F (185C) in a heavy-bottomed pot filled 4 inches deepthis temperature is crucial for creating perfectly fried clams. Line a sheet tray with paper towels and keep it nearby.
3. Working in batches of 8 to 10 clams, dip each piece into the milk mixture, then dredge thoroughly in the flour blend. Fry until golden brown and crispy, about 45 seconds to 1 minute. Use a slotted spoon to transfer to your prepared tray, keeping each batch warm while you fry the rest.
4. Finish your fried clams with a final sprinkle of salt and pepper, then arrange them on a serving platter surrounded by lemon wedges and both sauces for an impressive presentation.

Tartar Sauce Preparation:

Create the perfect creamy complement by combining mayonnaise, dill relish, fresh dill, lemon juice, kosher salt, and pepper in a medium bowl. Chill for at least 1 houror up to 2 days aheadallowing the flavors to meld beautifully.

Cocktail Sauce Preparation:

Blend ketchup, Calabrian chile paste, horseradish, lemon juice, Worcestershire sauce, kosher salt, and pepper for a tangy, spicy sauce that pairs perfectly with crispy fried clams. Refrigerate until serving, or prepare up to 1 week in advance.