Lowcountry Fried Clams

Ingredients

In this adaptation of Fried Clams to Lowcountry cuisine, we incorporate the flavors and ingredients commonly found in the Lowcountry region. The original American dish is typically made with a simple batter, while the Lowcountry version uses a seasoned cornmeal batter for added texture and flavor. Additionally, the Lowcountry version often includes regional spices and is served with a tangy remoulade sauce, which adds a unique twist to the dish. We alse have the original recipe for Fried Clams, so you can check it out.

• 1 pound (450g) fresh clams 1 pound (450g) fresh clams
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1 teaspoon Old Bay seasoning 1 teaspoon Old Bay seasoning
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• Remoulade sauce, for serving Remoulade sauce, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 35g, 1g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the clams thoroughly under cold water to remove any grit or sand.
2. 2.
   In a shallow bowl, combine the cornmeal, flour, Old Bay seasoning, paprika, garlic powder, salt, and black pepper. Mix well.
3. 3.
   Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
4. 4.
   Working in batches, dredge the clams in the cornmeal mixture, shaking off any excess.
5. 5.
   Carefully place the clams in the hot oil and fry for 2-3 minutes, or until golden brown and crispy.
6. 6.
   Using a slotted spoon, transfer the fried clams to a paper towel-lined plate to drain excess oil.
7. 7.
   Repeat the process with the remaining clams.
8. 8.
   Serve the Lowcountry Fried Clams hot with remoulade sauce for dipping.

Treat your ingredients with care...

• Clams — Ensure that the clams are fresh and properly cleaned before cooking. Discard any clams with broken shells or that do not close when tapped.
• Cornmeal — Use fine or medium-grind cornmeal for the batter to achieve a crispy texture.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the cornmeal mixture.
• Serve the fried clams with a squeeze of fresh lemon juice for a burst of citrusy freshness.
• If you prefer a lighter version, you can also bake the clams in the oven instead of frying them.
• Experiment with different dipping sauces such as tartar sauce or cocktail sauce for variety.
• Serve the Lowcountry Fried Clams as an appetizer or as a main course with a side of coleslaw and hush puppies.

Serving advice

Lowcountry Fried Clams are best served hot and crispy. Arrange them on a platter lined with fresh lettuce leaves for an attractive presentation. Serve with a side of remoulade sauce for dipping and garnish with lemon wedges and fresh parsley for a pop of color.

Presentation advice

To elevate the presentation of Lowcountry Fried Clams, serve them in individual small baskets lined with parchment paper, reminiscent of a seaside seafood shack. Add a sprinkle of chopped green onions or chives on top for a touch of freshness.