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