Gluten-Free Fried Clams
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Description
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!
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
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.
Nutrition Facts
serving: 4 dozen fried clams
calories: 331.9 kcal
carbohydrates: 22.8 g
protein: 15.9 g
saturated fat: 4 g
cholesterol: 59.6 mg
sodium: 499 mg
fiber: 2 g
sugar: 1.7 g
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