Deep-Fried Clams

Moist and tender, these crispy, golden fried clams are a treat served with a choice of two terrific sauces.

Recipe Ingredients:

1 pint shucked clams
Spicy Cocktail Sauce (recipe below)
Sweet and Sour Sauce (recipe below)
1 cup all-purpose flour
1/2 teaspoon granulated sugar
1 large egg, beaten
2 tablespoons vegetable oil
Shortening or vegetable oil for deep-fat frying

Cooking Directions:

1. Rinse clams; pat dry with paper towels. Set aside.
2. For batter, in a medium mixing bowl combine flour, sugar, and 1/4 teaspoon salt. In a small mixing bowl combine egg, 2 tablespoons cooking oil, and 3/4 cup cold water. Add to flour mixture; beat smooth.
3. In a deep-fat fryer or a 2-quart saucepan heat 2 inches shortening or oil to 375°F (190°C)*.
4. Dip clams into batter. Fry a few at a time, until golden brown, turning once. Allow 1 to 1 1/2 minutes cooking time. Remove from fat and drain on paper towels.
5. Keep fried clams warm in a 300°F (150°C) oven while frying remaining clams. Serve with sauce, if desired.

Makes 4 servings.

*Use a deep-fat frying thermometer to check the temperature of the fat. Place it so the bulb does not touch the pan. Carefully control the temperature of the fat by adjusting the heat.

Spicy Cocktail Sauce: In a 1-quart saucepan cook 1 tablespoon finely chopped onion and 1 small clove garlic, minced, in 1 tablespoon hot butter or margarine over medium-high heat until tender but not brown, stirring often. Stir in 2/3 cup water, 1/2 of a 6-ounce can (1/3 cup) tomato paste, 1 tablespoon prepared horseradish, 2 teaspoons lemon juice, 2 teaspoons Worcestershire sauce, 1/2 teaspoon dry mustard, 1/4 teaspoon salt, and 1/4 teaspoon ground red pepper. Bring to boiling. Reduce heat, then simmer, uncovered, for 5 to 10 minutes or until of desired consistency. Serve warm or chilled with seafood. Makes about 1 cup.

Sweet and Sour Sauce: In a 1-quart saucepan combine 1/4 cup packed brown sugar, 2 teaspoons cornstarch, and 1/4 teaspoon ground ginger. Stir in 1/3 cup unsweetened pineapple juice, 2 tablespoons finely chopped green pepper, 2 tablespoons vinegar, and 1 tablespoon soy sauce. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir sauce for 2 minutes more. Serve sauce warm with seafood. Makes 3/4 cup.

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.