Crispy Fried Little Neck Clams
- Prep Time:
- Cook Time:
- Ready Time:
- dozen little neck clams
- one cup corn meal
- one cup buttermilk
- teaspoon Old Bay seasoning
- vegetable oil for frying
- smoked paprika
- one cup good mayonaise
- 1/2 cup finely chopped full sour pickle
- tablespoon lemon juice
Make the tarter sauce combine all the ingredients check for flavor balance and chill
Clean the clams and into a pot with a little water steam them until they open. Take meat out and set aside to cool.
Mix the corn meal with the Old Bay, drop the cooled clams in the buttermilk then into the corn meal and coat all around.
Fry in 375 degree oil until crisp about 60-90 seconds take out and drain.
To plate put a toothpick through, put a dollop of the tarter sauce on top and dust with the smoked paprika.
That’s it, now go eat some clams man!