Fried Clams - Preparation

Preparation

The clams are dipped in evaporated milk, and coated with a combination of regular, corn, and/or pastry flour. Then the coated clams are fried in canola oil or soybean oil, or lard. They can be "clam strips" (sliced parts of hard-shell clams) or "clams with bellies" (whole soft-shell clams). Clams with bellies have the clam's gastrointestinal tract left intact and impart a fuller flavor. However, some restaurants remove the clam's chewy siphon, called the neck.

Read more about this topic:  Fried Clams

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