Deep-Fried Clams or Scallops

Moist and tender, these crispy golden fried clams are a treat, especially when served with two homemade dipping sauces.

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9 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
35 mins
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Deep-Fried Clams or Scallops

Ingredients
1
pint shucked clams or 1 pound fresh or frozen scallops
 
Spicy Cocktail Sauce (see recipe below) (optional)
 
Sweet and Sour Sauce (see recipe below) (optional)
1/2
teaspoon sugar
1
beaten egg
2
tablespoons cooking oil
 
Shortening or cooking oil for deep-fat frying

Directions

  1. Thaw scallops, if frozen. Prepare Spicy Cocktail Sauce or Sweet and Sour Sauce, if desired. If scallops are large, cut in half. Rinse clams or scallops; pat dry with paper towels. Set aside.
  2. For batter, in a medium mixing bowl combine flour, sugar, and 1/4 teaspoon salt. In a small mixing bowl combine egg, 2 tablespoons cooking oil, and 3/4 cup cold water. Add to flour mixture; beat smooth.
  3. In a deep-fat fryer or a 2-quart saucepan heat 2 inches shortening or oil to 375 degree F (see tip below). Dip clams or scallops into batter. Fry a few at a time, until golden brown, turning once. Allow 1 to 1-1/2 minutes for clams and 2 to 2-1/2 minutes for scallops. Remove from fat and drain on paper towels. Keep fried clams or scallops warm in a 300 degree F oven while frying remaining seafood. Serve with sauce, if desired. Makes 4 servings.

From the Test Kitchen

Use a deep-fat frying thermometer to check the temperature of the fat. Place it so the bulb does not touch the pan. Carefully control the temperature of the fat by adjusting the heat.

Sweet and Sour Sauce

Ingredients

1/4
cup packed brown sugar
2
teaspoons cornstarch
1/4
teaspoon ground ginger
1/3
cup unsweetened pineapple juice
2
tablespoons finely chopped green pepper
2
tablespoons vinegar
1
tablespoon soy sauce

Directions

  1. In a 1-quart saucepan combine brown sugar, cornstarch, and ground ginger. Stir in pineapple juice, green pepper, vinegar, and soy sauce. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir sauce for 2 minutes more. Serve sauce warm with seafood. Makes 3/4 cup.

Spicy Cocktail Sauce

Ingredients

1
tablespoon finely chopped onion
1
small clove garlic, minced
1
tablespoon butter or margarine
2/3
cup water
1/2
6 ounce can (1/3 cup) tomato paste
1
tablespoon prepared horseradish
2
teaspoons lemon juice
2
teaspoons Worcestershire sauce
1/2
quart dry mustard
1/4
teaspoon salt
1/4
teaspoon ground red pepper

Directions

  1. In a 1-quart saucepan cook onion and garlic in hot butter over medium-high heat until tender but not brown, stirring often. Stir in water, tomato paste, horseradish, lemon juice,Worcestershire sauce, dry mustard, salt, and ground red pepper. Bring to boiling. Reduce heat, then simmer, uncovered, for 5 to 10 minutes or until of desired consistency. Serve warm or chilled with seafood. Makes about 1 cup.

Nutrition Facts

(Deep-Fried Clams or Scallops)
    Per serving:
  • 389 kcal cal.,
  • 23 g fat
  • (4 g sat. fat,
  • 8 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 92 mg chol.,
  • 80 mg sodium,
  • 26 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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