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Capt'n Kenny's Fried Clams.

Fried Clams with Corn, Cajun dip and Creamy Chipotle Tabasco Dip

This recipe is the one used on Capt'n Kenny's Fresh Food Truck along with a Corn Clam Broth and two delicious dips, one spicy and one mild.

Course Appetizer, Main Course, Snacks
Cuisine Maritimes, North Eastern
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 people
Author Capt'n Kenny

Ingredients

Creamy Cajun Dip

  • 1 cup Mayo
  • 2/3 cup Ketchup
  • 2 tbsp Old Bay Seasoning
  • 1 1/2 oz Horseradish
  • 1/2 tsp Cayenne Pepper
  • 1 1/2 tbsp Lemon Juice

Creamy Tabasco Chipotle Lime Dip

  • 1/2 cup Mayo
  • 1/2 cup Sour Cream
  • 4 oz Tabasco Chipotle Pepper Sauce
  • 1 Lime Juice
  • 2 tbsp Tabasco Pepper Sauce

Corn Clam Broth

  • 1 cup Clam juice Bottled or natural
  • 2 cups Fresh or frozen (thawed) Sweet Corn Nibblets
  • 4 tbsp Butter
  • 2 tbsp Fresh cracked Pepper
  • Salt to taste
  • 1/4 tsp Tabasco Pepper Sauce

Capt'n Kenny's Fried Clams

  • 4-5 cups Canola Oil for frying
  • 1 cup Corn Flour
  • 1 cup All Purpose Flour
  • 1 tsp Salt
  • 1/4 tsp Cayenne Pepper
  • 2 cups Buttermilk If using frozen clams
  • 24 Surf Clams or Manilla Clams

Instructions

Creamy Cajun Dip

  1. Wish all ingredients, cover, and chill before serving.

Creamy Tabasco Chipotle Lime Dip

  1. Wish all ingredients, cover, and chill before serving.

Corn Clam Broth

  1. - Melt butter with corn over medium heat.

    - Add clam juice and Black Pepper (optional)

    - Bring to a boil and let it boil for 1 minute.

    - Turn off.

    - Serve in a small bowl.


Capt'n Kenny's Fried Clams

  1. - Pre-heat frying oil to 190 degrees C or 374 degrees F.

    - In a bowl, mix flour, corn flour, salt and cayenne pepper with a whisk and set aside.

    - Shuck the clams by inserting a tip of a paring or clam knife in between the clamshell, then twist the knife, slowly cutting around the seal of the clam, cutting the clam out of the bottom shell.

    - Soak clams in fresh water about 1/2 hour before cooking.

    - Strain the clams and don't discard the water. The clams leak their natural juice which can be frozen for stock or broths. if you are using buttermilk, then discard the buttermilk after soaking the clams.

    - Dry the clams.

    -Dredge the clams in the coating mix using your hands, making sure the clams are well covered.

    - Fry approximately 12 clams at a time for 1 minute. Do not overcook to avoid rubbery clams.

    - Place cooked clams on paper towel to soak up any excess oil.

    Optional: Sprinkle freshly ground sea salt over clams.

Recipe Notes