Tenderloin of Clams, Fried
Ingredients
Directions
Prepare
Prepare clams by cleaning and removing any grit.
Heat oil in a frying pan over medium heat.
Fry and serve
Fry the clams until golden brown, about 3-4 minutes on each side.
Season with coarse sea salt to taste.
Serve hot.
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.
Explore the science
What each ingredient does
- Clams
- Provide the main protein, which browns in hot oil and becomes tender when fried.
- Oil for frying
- Conducts heat evenly to the clams, browning their surface and crisping the outside.
The step that matters
Frying the clams until golden brown. Clams can turn tough and rubbery if overcooked, so heat should be steady and timing watched to brown the outside while keeping the inside tender.
“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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