Fried Clams
Ingredients
Directions
Drain the liquid from the clams.
Heat the fat in a frying pan.
Drop the clams into the hot fat.
Fry until the clams are browned and ready to serve.
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 substance; their moisture must be drained so they fry rather than steam.
The step that matters
Drop the clams into the hot fat. Clams must go into properly hot fat so the outside browns quickly. Cold or overcrowded fat lets the clams release moisture and steam, leaving them soggy and pale.
“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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