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| Gluten-Free Fried Clams |
"Came up with this easy, gluten-free recipe to tame my craving for fried clams. They came out every bit as good as I remember having at seafood restaurants before my Celiac diagnosis. I like them with French fries, lemon or lime wedges, and tartar sauce or seafood cocktail sauce. Yum!"
Ingredients :
- 48 littleneck clams, shucked and drained
- 1 cup 2% milk
- 1/2 cup gluten-free all purpose baking flour
- 1/2 cup masa harina
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- oil for frying
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 1H1M |
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- Place shucked clams in a small bowl. Pour in milk; toss clams gently with a fork to cover evenly. Let soak in the refrigerator for 30 minutes.
- Combine flour, masa harina, salt, pepper, and cayenne pepper in a plastic container with a lid. Seal container and shake to blend flour mixture.
- Remove clams one at a time from the milk and place in the flour mixture; shake gently to coat. Shake off excess flour and place on a plate.
- Heat 3/4 inch oil in a large saucepan or deep-fryer. Fry clams in small batches until golden brown and crispy, about 1 minute. Transfer to a paper towel-lined plate using a slotted spoon.
Notes :
- Reserve clam juice for another use if you like.
- Nutrition data for this recipe includes the full amount of milk. The actual amount of milk consumed will vary.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
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