Soft Clams Fried
Ingredients
Directions
Prepare
Take them from the shell, wash them in plenty of water, lay on a napkin to dry.
Roll in flour very thickly.
Fry
Have a frying-pan one-third full of hot lard, a tablespoonful of salt to 1 pound of lard.
Lay the clams in with a fork one at a time.
Lay close together, and fry gently till brown on one side.
Turn them over and let the other side brown.
Place in hot dish ready for table.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Clams (in the method)
- Are the main food being cooked, with their flesh firming and browning in the hot fat.
- Flour (in the method)
- Forms a thick coating that crisps in the hot lard and helps the clams brown.
- Lard
- Conducts heat for frying and gives the coating a crisp, browned surface.
The step that matters
Lay the clams in one at a time. Adding clams gently keeps the lard hot, so the coating crisps quickly instead of soaking up fat. Crowding the pan drops the temperature and makes the clams greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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