1/4 teaspoon ground chipotle chile pepper or cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground oregano
1/8 teaspoon dried dill weed
2 eggs, lightly beaten
1 (10-ounce) can whole baby clams, drained, or fresh clams, shucked
Peanut oil for frying
Instructions
Preheat deep fryer to 375 F or heat 3 inches of oil in a Dutch oven.
Measure cracker crumbs, poultry seasoning, salt, chipotle pepper, garlic powder, oregano, and dill weed into a large zip-top bag.
Toss to combine. Set aside.
Stir the clams into the beaten eggs. Using a slotted spoon, remove a few clams at a time and place in the bag of herbed cracker crumbs. Shake to coat, remove clams, and place on a platter. Repeat until all clams are coated.
Fry clams in batches, about 30 seconds, until golden brown. Take care not to crowd the clams while frying. Drain on paper towels and
Serving
Suggestions
serve hot as an appetizer or entree.
Originally Submitted
5/6/2008
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