Deep Fried Clams Nova Scotia Style

[@makaylaforbes6719]

I so seriously need to find someone to send me clams. This is one thing i miss more than most seafood!

[@caddymann97]

Another winner. Being a resident residing along the fundy shore I grow up loving clams and chips Love your recipe

[@84rossst]

Glad you're back Chef!

[@ChefMikeMoses]

Me too. Feels good to be back in front of the camera and editing suite. LOL

[@rcg3496]

Looks delicious, and easy preparation 👍🏽

[@ChefMikeMoses]

Thank you so much 👍

[@davidsclocks7881]

These look heavenly, and being a Nova Scotian myself, they’re one of my favourite treats. I wish that I knew where I could get fresh, shucked clams.

[@bigbud144]

Those look great. I like what you said about the lack of smell. One recommendation, put them on a rack not paper towel. They will remain crispier than when put on paper towel.

[@ChefMikeMoses]

Great idea!!

[@akinyianderson4075]

I'm so hungry!!!!!!!

[@jimbo27378]

living in Montreal with family in NB & NS . I know that clam meat can be purchased fresh in a bucket but have not found here.

[@HarleyThibault]

harvest clams in the months WITH R. These are the colder months of the year. Enjoy and be safe..

[@ChefMikeMoses]

Might have had a moment when I got it reversed thanks for pointing that out. I appreciate it

[@stupendous1068]

Not in the southern hemisphere.

[@jimbo27378]

Chef Mike . Fish Crisp might not be available here in Montreal. I'm guessing a blend of flour & cornstarch & a touch of baking soda might make a good dredge mix.

[@ChefMikeMoses]

You can order it off of my amazon store front. www.amazon.ca/shop/chefmikemoses/list/JPW6PYPQD2NY?ref_=aip_sf_cur_spv_ofs_d if you like. I haven't tried to deconstruct it, since a little goes a long way, and I really don't need 5 pounds of fish crisp LOL.

[@jimmyvee8024]

dry mix 1/2 fine flour 1/2 fine corn flour not cornmeal maybe a shake of old bay seasoning. I use butter milk wet often left overnight. Also double fry, 1 minute wait, another minute.

[@cookingsewingwithnaseem7811]

So delicious 😋 ❤❤❤❤ So yummy 😋 yummy

[@kochannel-1108]

Yum!😋❤️👍

[@ChefMikeMoses]

Thank you 😋

[@kochannel-1108]

@@ChefMikeMoses thanks for the recipe too!👍

[@martina3890]

What is the best oil to use?

[@ChefMikeMoses]

A non-reactive high smoke point oil. Peanut oil, or grapeseed come to mind. You can also use canola or vegetable oil. Olive oil is NOT recommended. I hope this helps.

[@billparker8954]

Beef tallow was used in NS for clams/fish'n'chips till the seventies. I still find it to be the tastiest, if you can get it.

[@mrnovacan2158]

Can one adapt this recipe to be done using an AIR FRYER? Tks

[@ChefMikeMoses]

Yes you can! But it would take some testing. Oil, coating, time.

[@shirleyc.1871]

Wow looks tasty,thanks for sharing 😊

[@garyhammond2213]

Your grandparents were telling when its likely red tide will hit the beaches.

[@shonawalters9819]

👍🏽👍🏽I live in the UK where can you buy the Fish Crisp that you used to coat the Clams & it might be difficult to buy FRESH Clam meat or the Clams. The UK is definitely behind other countries when it comes to buying or eating good food 😢😢

[@ChefMikeMoses]

The thing I like about Fish Crisp is it's versatility, I use it for shrimp, scallops and of course fish. Find a fish monger, they might be able to hook you up. :-)

[@nicholasmedovich8691]

Ever try frying cuttlefish, octopus or squid?? Would love to see a video of them soon

[@ChefMikeMoses]

Octopus and squid, yes. Get those right off the "dock" in August when the full moon rises, had some Korean friends show me how to jig them. So fresh. Cuttlefish, is hard to get fresh here in Nova Scotia. BUT I will ask my Fish Monger and see what we can come up with. Great idea's. Thank you.

[@jimmyvee8024]

hmm look over done, enjoy the chew

[@ChefMikeMoses]

Not one bit. Crisp and tender.

[@iewood38]

Where can I buy clam meat in Atlantic provinces?

[@ChefMikeMoses]

I get mine from a vendor Rockin seafoods. But any fish place should have them. When in season

[@riproar11]

Looks delicious, but fried full belly clams MUST be enjoyed with quality tartar sauce as it enhances the whole whole eating experience and flavor!

[@aimieg420]

So what makes them Nova Scotia Style? No bellies?

[@ChefMikeMoses]

Smaller bellies and from the Bay of Fundy.

[@aimieg420]

@@ChefMikeMoses thank you Chef!

[@akinyianderson4075]

I want to come through the screen!!!!!!

[@josepharnold5419]

Does deep frying destroy its health benifits

[@ChefMikeMoses]

Since they are in the hot oil for only a minute or two, it does some what, but the interior of the clam is basically "warmed" so the nutritional loss is mitgated. However, you are introducing Fried Flour and oil, which also impacts the "good" nutrition. BUT It tastes so good, so in moderation is ok. :-)

[@alexanderkutschera149]

Fish Crisp? I have to say that’s disappointing.

[@ChefMikeMoses]

How so?

[@alexanderkutschera149]

@@ChefMikeMoses off the shelf = disappointing in my book