Fried Clam Strips Recipe (Friendly's Copycat) - Recipes.net (2024)

FAQs

What are fried clam strips made of? ›

The clams are dipped in evaporated milk, then coated with some combination of regular, corn, and pastry flour. The coated clams are fried in canola oil, soybean oil, or lard.

One of the main differences between fried clam strips and fried clam bellies is the texture. Fried clam bellies are more tender and succulent than strips, which are typically firmer and chewier. This makes fried clam bellies a popular choice for people who prefer a more luxurious and satisfying seafood experience.

The "tongue" or foot of the clam is commercially valuable because it is cut into long strips which are breaded and fried and served as clam strips, first popularized by the Howard Johnson's franchise.

Clams, fried, coated contains 339 calories per 150 g serving. This serving contains 17 g of fat, 24 g of protein and 20 g of carbohydrate. The latter is 1.4 g sugar and 0.9 g of dietary fiber, the rest is complex carbohydrate. Clams, fried, coated contains 2.8 g of saturated fat and 95 mg of cholesterol per serving.

The prices are rising due to factors such as interest in local food during the pandemic and a limited supply of the clams on the market, said Brian Beal, a professor of marine ecology at the University of Maine at Machias whose research focuses on shellfish.

Clams are filter feeders. The reason they have sand and grit in them is because they live buried in sand or mud. This proximity to grit naturally gets the stuff into the clams, which filter with their shells partially open — which is how the sand or mud gets in.

Littleneck clams are the smallest and sweetest available, great raw on the half shell or steamed. Topneck clams can also be eaten raw, and these are my favorite size for baked clams. Cherrystone clams are usually not eaten raw, they're not tough really, just too much of a mouthful for most people.

Not usually considered edible: Nut clams or pointed nut clams, family Nuculidae. Duck clams or trough shells, family Mactridae. Marsh clams, family Corbiculidae.

Sprinkle the clams with salt and pepper and transfer to a platter. Serve with the Tartar and co*cktail sauces and lemon wedges.

Well, many people claim that whole-bellied clams have a better flavor, textures, and taste overall. The most common issue that most people have with clam strips is the rubbery texture. But if you don't enjoy an intense ocean flavor, sticking with clam strips might be the best option!

Why are my fried clams chewy? ›

Clams have a tendency to be chewy no matter how expertly they're cooked, and submerging them completely in hot fat would minimize the cooking time, thereby lessening any chance they'd get tough. Cutting the clams into strips would further ensure tenderness.

Each clam cake is a deep-fried ball-shaped mixture containing chopped clam (usually quahog) combined with various other ingredients to give it a firm, hushpuppy-like consistency once fried. The batter is made from flour, milk, clam juice, eggs and a leavening agent, typically baking powder.

14.4. It consists of residual meat (body), belly and viscera remaining after collection of clam juice and meat. The CPB contains 17.13% solid of which 63.7% (or 10.9% on a total CPB weight) is protein.

In most cases, clams and oysters cannot directly substitute for one another in recipes. The different flavor profiles and textures mean swapping clams for oysters or vice versa will change the dish. Oysters tend to be saltier and chewier than the sweeter, more tender clams.