Clams In Batter
Clams in batter offer a crispy, savory treat with tender, briny clams, perfect for seafood lovers seeking a quick, flavorful appetizer or snack.
Ingredients
Instructions
- Mix clam liquor, milk, salt, and pepper together.
- Mix and sift flour and baking powder, then add to the first mixture.
- Add beaten eggs to the mixture.
- Put clams in batter and cook for 4 to 6 minutes.
Tips & Substitutions
For a lighter batter, consider using sparkling water instead of milk to create a crispier texture. If clams are unavailable, oysters or shrimp can be substituted for a similar seafood flavor. Ensure the oil is hot enough before frying to achieve a golden brown finish, which typically takes about 4-6 minutes per batch. For added flavor, a pinch of cayenne pepper can be included in the batter.
Serving Suggestions
Serve these clams in batter with a side of lemon wedges for squeezing on top, and a dipping sauce like tartar or aioli for added flavor. They pair beautifully with a light salad or coleslaw, and for a complete meal, consider serving alongside shrimp and rice stir-fry for a delicious seafood feast.
Storage & Reheating
Store any leftover clams in batter in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispiness. Avoid microwaving, as it can make the batter soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Clams In Batter contains roughly 47 calories, with 2g protein, 10g carbohydrates, and 1g fat. It is an excellent source of vitamin C (92% of the Daily Value) and calcium (22% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2245mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen clams for this recipe?
Yes, you can use frozen clams, but ensure they are fully thawed and drained before adding them to the batter. Frozen clams may have more moisture, so adjust the batter consistency if necessary by adding a bit more flour.
What type of oil is best for frying clams?
For frying clams, using oils with high smoke points like vegetable oil, canola oil, or peanut oil is recommended. These oils will allow the batter to fry quickly and evenly without burning, ensuring a crispy texture.
How do I know when the clams are cooked properly?
Clams are cooked when the batter is golden brown and crispy, which usually takes about 4-6 minutes in hot oil. Ensure the clams are heated through; they should be tender but not rubbery. Overcooking can lead to a tough texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).