Marinated Clams Breaded with either JFC ~ Frickin Good Chicken Breading or a Seasoned Flour. Deep Fried at 350 F - 375 F for about 5 minutes or until Golden Crispy.
Servings: 4 portions
Equipment
- 1 Deep Fryer
- 3 Bowls for the Marinade, Breading, and thawing the clams
- 1 Whisk
- 1 Spider
Ingredients
- 1 lbs Clams
- 2 C JFC Breading - or Seasoned Flour
Marinade
- 1/2 C Poly Flour & Cornstarch - each
- 1 Egg
- 1 Tbl White Vinegar
- 1 tsp Hondashi
- 1/2 tsp MSG, Sea Salt & Sugar - each
- 1/2 C Cold Water
Instructions
- Place the Clams in a bowl of water to defrost which will take about 20 minutes.
- Combine the Poly Flour & Cornstarch with the Hondashi, MSG, Salt & Sugar and mix well with a whisk. Then add in the Egg, Vinegar & Water and whisk until fully combined and smooth. Strain out and add the Clams to the marinade and set aside while the deep fryer is heated to 350 F - 375 F. About another 20 minutes.
- Take the Clams out by the handful and drop them into the bowl with the breading a few at a time while shaking the bowl to ensure each Clam gets fully coated in the breading. Toss again to ensure each Clam is breaded well.
- Scoop all of the Clams out with a Spider and shake to get rid of any excess breading leaving only the Clams.
- Drop them into the Basket and Deep Fry the Clams for about 30 seconds before shaking the basket to loosen the Clams up. Continue deep frying for a total cook time of about 3-5 minutes. Lift the Basket up and shake to get rid of any excess grease and plate.
Notes
If using Seasoned Flour, use the Standard Seasoning or switch it out with Old Bay or Creole Seasoning.
If serving this with Fries, then leave the Clams in the marinade and cook up the Fries first, since these take the longest to cook. Then fry the Clams and plate, and finally fry up the Fries one last time for about 30 seconds to heat through and crisp up. The Fries can be seasoned with Creole or Old Bay as well.