Chicken-Fried Bay Clams

Recipe by  Chef Austin

 

 

Chicken-Fried Bay Clams Ingredients:

2 Dozen Chesapeake Bay clams
2 Cups Buttermilk
1 Cup Flour
1 Cup Cornstarch
1 Tbsp. Smoked Paprika
1 tsp. Salt
1 Tsp. Cracked Black Pepper
1 Lb. Steamed Asparagus, ends snapped off
Vegetable Oil for deep frying

Coconut Chipotle Aioli Ingredients:

1 Whole Egg
2 Egg Yolks
1 Tbsp. Dijon Mustard
1 Tbsp. Lemon Juice 
½ Cup Melted Coconut Oil
½ Cup Olive Oil
1 Chipotle Pepper, seeded
Salt & Pepper to taste

Blendtec Blender

Fox Run 3.5" Brass Wire Skimmer

Hammer Stahl 4 Qt Deep Saute Pan 

Copper Plated Martini Picks

Clam Knife

Chicken Fried Clams:

Step 1
Shuck clam meat from the shells and place in a colander to drain. Once all clams are shucked, rinse them off in water to remove any shell pieces. 

Step 2
Combine buttermilk and clams in a bowl.

Step 3
Combine flour, cornstarch, smoked paprika, salt, and pepper in a separate bowl.

Step 4
Preheat frying oil to 350° F

Step 5:
Remove a few clams at a time from the buttermilk. Toss gently in flour mixture to coat. Remove from flour and set aside. Repeat with rest of clams.

Step 6
Once oil has reached temperature, place a handful of breaded clams into hot oil with an Asian-style wire strainer. Fry for around 30 seconds, then gently stir clams to keep from sticking together. Continue frying until golden-brown, approximately 1 1/2 minutes. Drain on paper towels.

Step 6
Place fried clams in a martini glass and garnish with prepared coconut chipotle aioli (recipe below) and steamed asparagus spears. Serve and enjoy  

 

Coconut-Chipotle Aioli:

Step 1
Combine and blend eggs, lemon juice, mustard, and chipotle pepper in a food processor or blender.

Step 2
While the food processor or blender is running, slowly pour in olive oil and coconut oil and blend until all oil is incorporated. Season with salt and pepper.

 

 

---

 

Chicken-Fried Bay Clams Recipe Video

 

---

 

About the Author:  Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio.