Time: 2 hours 35 minutes
Complexity: easily
Servings: 4

Shelled clams are dredged in a mixture of corn and wheat flour, seafood seasoning, and lemon zest, then deep-fried until crispy and golden brown. Serve as an appetizer with dipping sauce or as a side dish with a burger.

Ingredients:

Cajun Clams

• 2 cups whole milk
• 1 tbsp seafood seasoning
• Zest of 2 lemons
• 280 g of cleaned fresh clams

Breading

• 1 cup finely ground corn flour
• 1 cup premium flour
• 1 tbsp seafood seasoning
• Vegetable oil, for frying
• For serving: lemon wedges, cocktail sauce and tartar sauce

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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mollusks, Old Bay seasoning, lemon zest

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Preparation:

Step 1
• Cajun Clams:
  
  In a bowl, combine the milk, seafood seasoning, lemon zest, a pinch of salt, and a few grinds of black pepper. Stir until the salt dissolves. Add the clams and refrigerate for 2 hours.
Step 2
• Breading:
  
  In a brown paper bag or bowl, combine the cornmeal, wheat flour, seafood seasoning, a pinch of salt, and a few grinds of black pepper. Mix well.
Step 3
• Using tongs or a slotted spoon, remove the clams from the bowl, shaking off any excess milk. Dip them in the flour mixture and coat them completely. Place the clams on a baking sheet fitted with a wire rack and let them rest for 15 minutes.
Step 4
• Pour 10 cm of vegetable oil into a heavy-bottomed saucepan. Heat the oil over medium heat to 170°C (350°F). Fry the clams, a few at a time, until golden brown, about 30 seconds to 1 minute, depending on their size. Transfer to a plate lined with paper towels and lightly season with salt.
Step 5
• Serve the clams with lemon juice, cocktail sauce and tartar sauce.

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