Gluten-Free Fried Clams recipe

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Ingredients

48 littleneck clams, shucked and drained
1 cup 2% milk
½ cup gluten-free all purpose baking flour
½ cup masa harina
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
oil for frying

Nutrition Info

331.9 calories
carbohydrate: 22.8 g
cholesterol: 59.6 mg
fat: 19.8 g
fiber: 2 g
protein: 15.9 g
saturatedFat: 4 g
servingSize: -
sodium: 499 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place shucked clams in a small bowl. Pour in milk, toss clams gently with a fork to cover evenly. Let soak in the refrigerator for 30 minutes.

  2. Combine flour, masa harina, salt, pepper, and cayenne pepper in a plastic container with a lid. Seal container and shake to blend flour mixture.

  3. Remove clams one at a time from the milk and place in the flour mixture, shake gently to coat. Shake off excess flour and place on a plate.

  4. Heat 3/4 inch oil in a large saucepan or deep-fryer. Fry clams in small batches until golden brown and crispy, about 1 minute. Transfer to a paper towel-lined plate using a slotted spoon.

Recipe Yield

4 dozen fried clams

Recipe Note

Came up with this easy, gluten-free recipe to tame my craving for fried clams. They came out every bit as good as I remember having at seafood restaurants before my Celiac diagnosis. I like them with French fries, lemon or lime wedges, and tartar sauce or seafood cocktail sauce. Yum!

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