Karol Smith
New Jersey-Style Fried Clams with Homemade Tartar Sauce
New Jersey-Style Fried Clams are a beloved staple of coastal cuisine, capturing the essence of beachside summers with every crispy bite. This dish features fresh clams coated in seasoned cornmeal and flour, fried to golden perfection. Paired with a tangy homemade tartar sauce, these clams are a perfect appetizer or light meal that transports you straight to the Jersey Shore.
Ingredients:
For the Fried Clams:
– 1 pound fresh clams, shucked
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1 teaspoon salt
– 1 teaspoon black pepper
– 1/2 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
– 1 cup buttermilk
– Vegetable oil (for frying)
For the Homemade Tartar Sauce:
– 1 cup mayonnaise
– 1/4 cup finely chopped pickles
– 1 tablespoon capers, rinsed and chopped
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– 1 teaspoon finely chopped fresh dill (or 1/2 teaspoon dried dill)
– Salt and pepper to taste
Instructions:
Prepare the Tartar Sauce:
1. In a medium bowl, combine the mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and dill.
2. Mix well until all ingredients are thoroughly combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate until ready to serve, allowing the flavors to meld.
Prepare the Fried Clams:
1. In a shallow dish, combine the flour, cornmeal, salt, black pepper, paprika, garlic powder, and cayenne pepper (if using). Mix well to create the breading mixture.
2. Pour the buttermilk into another shallow dish.
3. Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350°F (175°C).
4. Working in batches, dip the shucked clams into the buttermilk, allowing any excess to drip off.
5. Dredge the clams in the breading mixture, pressing lightly to ensure they are well-coated.
6. Carefully drop the coated clams into the hot oil and fry for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to remove the clams from the oil and transfer them to a plate lined with paper towels to drain excess oil.
7. Continue frying the clams in batches, making sure not to overcrowd the pot.
Serve:
1. Arrange the fried clams on a serving platter and serve immediately with the homemade tartar sauce on the side.
2. Garnish with lemon wedges and fresh herbs, if desired.
Enjoy your New Jersey-Style Fried Clams with Homemade Tartar Sauce as a delightful beachside treat or a fun appetizer at your next gathering!
