- 48 littleneck clams, shucked and drained
- 1 cup 2% milk
- 1/2 cup gluten-free all purpose baking flour
- 1/2 cup masa harina
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- oil for frying
- Place shucked clams in a small bowl. Pour in milk; toss clams gently with a fork to cover evenly. Let soak in the refrigerator for 30 minutes.
- Combine flour, masa harina, salt, pepper, and cayenne pepper in a plastic container with a lid. Seal container and shake to blend flour mixture.
- Remove clams one at a time from the milk and place in the flour mixture; shake gently to coat. Shake off excess flour and place on a plate.
- Heat 3/4 inch oil in a large saucepan or deep-fryer. Fry clams in small batches until golden brown and crispy, about 1 minute. Transfer to a paper towel-lined plate using a slotted spoon.
03/28/2018
recipepes.com
Gluten-Free Fried Clams, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
