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Gluten-Free Fried Clams

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Recipe Summary Gluten-Free Fried Clams

Came up with this easy, gluten-free recipe to tame my craving for fried clams. They came out every bit as good as I remember having at seafood restaurants before my Celiac diagnosis. I like them with French fries, lemon or lime wedges, and tartar sauce or seafood cocktail sauce. Yum!

Ingredients | Gluten Foods Chart

48 littleneck clams, shucked and drained

1 cup 2% milk

½ cup gluten-free all purpose baking flour

½ cup masa harina

½ teaspoon salt

¼ teaspoon ground black pepper

⅛ teaspoon ground cayenne pepper

oil for frying

Directions

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.

Reserve clam juice for another use if you like.

Nutrition data for this recipe includes the full amount of milk. The actual amount of milk consumed will vary.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Gluten Foods Chart

prep: 30 mins cook: 1 min additional: 30 mins total: 1 hr 1 min Servings: 8 Yield: 4 dozen fried clams

TAG : Gluten-Free Fried Clams

Appetizers and Snacks, Seafood,

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Gluten Foods Chart : It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass, which is then cooked before being eaten.