How To Make Fried Clams

This is how to make fried clams. What we've got here is some washed pollocks or small clams here, I'm just going to steam those off to open the shells, I'm going to extract the meat out of there and were going to do it with a lager or butter which is just self-raising flour and some chilled lager, and were going to deep fry them in hot oil till at about 185 degrees Celsius so they should remain nice and crispy and we're going to serve that with a sweet chilli and ginger jam, a water boiling in the steamer here, so we put our clams in there and they are going to take about two minutes to cook, that's all. Meanwhile, we're going to make our butter, we pour some of our lager in here, right, we mustn't work this too much because we want to retain those bubbles from the bee.

It's almost like a ten pour of butter, yes, so it's nice bubble consistency and it's just dropping, it's actually quite lumpy but that really doesn't matter with this instincts. Right, so our clams have had about one minute, they've all opened up nicely, so it's just shaking the extra moisture off those, and just leave them there to cool for a second, and what we need to do is just pick our clams out with the shells, and as we've all shown, if there's any that hasn't opened, then discard them. That's enough there for one portion and what we're going to do is take a little bit of our butter, just mix up lightly and we're going to drop them into the hot oil.

Right, they took about one minute, so take them out, put them on to the blue kitchen paper, we will put a little bit of salt on them and then were ready to go. And here we've got some nice sweet chilli and ginger jam, wedge of lemon, and that's how to cook fried clams.
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