Crispy, deep-fried baby clams with a spicy
kick of cayenne.
Deep Fried Clams
- 2 cups finely crushed oyster crackers
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground marjoram
- 2 large eggs
- 1 (10-ounce) can whole baby clams, drained
- Vegetable oil for frying
- Mix cracker crumbs, poultry seasoning,
salt, cayenne, garlic powder and marjoram in large plastic bag;
set aside.
- Beat eggs slightly in small mixing bowl.
Gently stir in clams.
- Remove a few clams with a slotted spoon
and add to cracker mixture. Shake to coat well. Remove clams
from cracker mixture; set aside. Repeat with remaining clams.
- Heat 2 to 3 inches of oil in deep-fryer
or large saucepan to 375°F (190°C).
- Fry a few clams at a time, about 30 seconds,
or until golden brown. Drain on paper towels. Serve immediately.
Makes 2 to 4 servings.
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