Difference between revisions of "Deep Fried Clams"
RealRecipes (talk | contribs) m (Text replace - "Category:New England Recipes" to "Category:Cuisine of New England") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:New England ([^cC])(.*)\]\]" to "Category:Cuisine of New England Category:$1$2 Recipes") |
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[[Category:Egg white Recipes]] | [[Category:Egg white Recipes]] | ||
[[Category:Cuisine of New England]] | [[Category:Cuisine of New England]] | ||
| − | [[Category:New England Snacks]] | + | [[Category:Cuisine of New England]] |
| + | [[Category:Snacks Recipes]] | ||
[[Category:Egg yolk Recipes]] | [[Category:Egg yolk Recipes]] | ||
Revision as of 17:42, 8 May 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)
Directions
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.
