|Nutritional Guidelines (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fried clams are easy and delicious to make at home with or without a deep fryer. The cracker crumb coating is seasoned with herbs and a touch of chipotle chile pepper for kick. Serve as an appetizer or entree.
The recipe uses canned whole baby clams, though you can use shucked fresh clams.
Peanut oil, for frying
2 cups finely crushed saltine crackers
1/2 teaspoon poultry seasoning
1/2 teaspoon kosher salt
1/4 teaspoon ground chipotle chile pepper
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/8 teaspoon dried dill weed
1 (10-ounce) can whole baby clams, drained
2 large eggs, lightly beaten
Gather the ingredients. Preheat the deep fryer to 375 F or heat 3 inches of peanut oil in a Dutch oven.
Measure cracker crumbs, poultry seasoning, salt, chipotle pepper, garlic powder, oregano, and dill weed into a large zip-top bag. Toss to combine. Set aside.
Stir the clams into the beaten eggs. Using a slotted spoon, remove a few clams at a time and place in the bag of herbed cracker crumbs. Shake to coat, remove clams, and place on a platter. Repeat until all clams are coated.
Fry clams in batches, about 30 seconds, until golden brown. Take care not to crowd the clams while frying. Drain on paper towels and serve hot as an appetizer or entree.
- Spice up the mixture with cayenne pepper instead of ground chipotle.