Difference between revisions of "Deep Fried Clams"
m (Robot: Changing Category:Yolks Recipes) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (6 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
| Line 13: | Line 13: | ||
# [[oil]] (for frying) | # [[oil]] (for frying) | ||
| − | == | + | == Procedures == |
| Line 29: | Line 29: | ||
[[Category:Egg white Recipes]] | [[Category:Egg white Recipes]] | ||
| − | [[Category:New England | + | [[Category:Cuisine of New England]] |
| − | [[Category:New England | + | [[Category:Cuisine of New England]] |
| − | [[Category: | + | [[Category:Snack Recipes]] |
| + | |||
[[Category:Egg yolk Recipes]] | [[Category:Egg yolk Recipes]] | ||
Latest revision as of 13:16, 15 July 2012
Ingredients
- 1 egg, separated
- 1/2 cup milk
- 1/4 teaspoon salt
- 1 tablespoon butter, melted
- 1/2 cup flour, sifted
- 1 pint raw maine clams, shucked
- oil (for frying)
Procedures
1. Beat egg white until stiff.
2. Add milk, salt, and melted butter to egg yolk and beat together.
3. Add flour and stir.
4. Fold into stiffly beaten egg white.
5. Drain clams and dip each into batter and fry in deep fat at 375F until golden.
6. Drain on paper towels.
