{"id":7034,"date":"2015-08-03T10:26:16","date_gmt":"2015-08-03T14:26:16","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=7034"},"modified":"2023-12-19T12:19:48","modified_gmt":"2023-12-19T17:19:48","slug":"fried-clams","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/fried-clams\/","title":{"rendered":"Fried Clams"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pint clams<\/li>\n\n\n\n<li>1 egg, beaten<\/li>\n\n\n\n<li>1 tablespoon milk<\/li>\n\n\n\n<li>\u00bd teaspoon salt (see <em>Note<\/em> below)<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>\u00bc teaspoon paprika<\/li>\n\n\n\n<li>1 cup dry bread crumbs<\/li>\n\n\n\n<li>oil for frying<\/li>\n<\/ul>\n\n\n\n<p>Drain clams. In medium bowl, combine egg, milk, salt, pepper and paprika. Put crumbs in shallow dish. Dip clams in egg mixture, then roll in crumbs.<\/p>\n\n\n\n<p>Heat oil in medium skillet. Fry clams at 375\u00b0 F until brown on one side, about 3 minutes. Turn and repeat on other side. Drain on paper towels.<\/p>\n\n\n\n<p>Contributed by\u00a0<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> \u00a0From:\u00a0<a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p>Note: Before adding the salt, taste the heated clam liquor. Some clams are very salty. The first time we cooked this, we added the salt. The result was a dish that was too salty to eat. To taste the liquor, first heat a few tablespoons on the stove top or in the microwave. Be sure that the temperature reaches 145\u00b0 F for several minutes. Remember not to taste the raw liquid if you are at risk for Vibrio vulnificus<em>.<\/em><\/p><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>&#8220;Frying&#8221; has almost become a dirty word in seafood circles in recent years, and much of the criticism is deserved. We know that grease-laden foods add fat and calories we do not need. But remember that our bodies need some fat. The problem is that we eat too much of it. Mariner&#8217;s Menu shares a recipe for Fried Clams.<\/p>\n","protected":false},"author":23,"featured_media":7035,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[122,217,230,15,98,215,216,218],"tags":[145],"class_list":["post-7034","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clams","category-fall","category-fried","category-mariners-menu","category-shellfish","category-spring","category-summer","category-winter","tag-main"],"displayCategory":null,"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fried Clams - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/fried-clams\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fried Clams - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"&quot;Frying&quot; has almost become a dirty word in seafood circles in recent years, and much of the criticism is deserved. 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