Clam Appetizers can be spined many ways. I mean, here again your own imagination is your only handicap.
It can be anything from stuffed to deep fried.
For this recipe I chose to deep fry.
If you live near the ocean and shellfish are readily available, then it is easy to prepare some snacks or appetizers because like any food, fresh food tastes like only fresh food can.
But if canned or tinned shellfish are all you can lay your hands on – well that’s not the end of the world.
Serve this delicatessen with a nice soft tartar sauce or two – for variety.
Here are two of my own sauces and they really are good.
1.Tartar sauce Ingredients
Just put all the ingredience in a food processor to be sure of a nice even sauce. It also blends all the ingredience flavour together.
2. For your second tartar sauce
Prepaid this tartar sauce the same as the other one by blending it all together.
I know how confusing measurement can sometimes be.
Some recipes measure in cups, other measure in tablespoons or teaspoons.
Then there are cups or ounces and pints and…
Well, I think you get the message.
So I thought it wise to include this info to get you cooking instead of "steaming"
A Teaspoon is 5ml.
A Tablespoon is 15ml.
There are 3 teaspoons in a tablespoon.
It doesn't matter whether it's dry or liquid.
1 cup = 250 ml
Ingredience Clam filling.
Remove the clams from the shells
1 egg white
1 egg yolk
250ml shucked clams
1 tablespoon butter -- melted & cooled
1/2 cup flour
1/2 cup milk
1/4 teaspoon salt
cooking oil for deep frying
In a separate mixing bowl, beat the egg white until it's a soft peak
Then mix the egg white into the milk.
You can mix the salt, egg yolk, melted butter and the milk in a medium size bowl.
Introduce the flour slowly into the milk mixture by stirring it until its nice and smooth.
In a saucepan, heat the deep oil to 370 degrees F.
Poke each clam with a fork and dip them into batter.
You can make your own batter recipe or you can make it with bread by crumbing it up and seasoning it with a spice of your own taste.
Fry a few at a time about 1 1/2 minutes or until golden brown by turning it only once.
Remove the fried shellfish with a slotted spoon and drain them on a paper towel.
Keep it warm in a 300 degrees F oven, until all are fried.
You can put your clam appetizer on a table with your two tartar sauces along with some garlic or other spiced bread.
Some spices are complimented by a semisweet white wine...
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