Fried Clams

[@BobACNJ]

This video changed my life

[@guntherhoffman7421]

I love it! One of my favorites!

[@charles-ul9uo]

straightforward blue collar eats. nice presentation.

[@kasper1787]

love this guy...

[@bettyboop65340]

I was born in sommerville, and I lov clams,

[@edwardshields6691]

Small belly clams are not worth the trouble, they are only one step above clam strips, which are terrible! If you're going to do this process at home, go for the large belly clams. Yes, they are more expensive, but very much worth it! He may have grown up on the North Shore but I live in Quincy, and we have several wonderful "clam shacks" here at Wollaston Beach! They open in the late spring, and close when the beach season ends. You should come and visit us sometime. It's a great city, and the only city in America where you can see two former presidents buried side-by-side with their wives, John Adams and John Quincy Adams. You can tour their houses also. And yes to Darrell that was a skimpy serving compared to what we get at Wollaston Beach!

[@Mbase-apollo]

we used to go there when we were kids, i remember the horse flies, they bite pretty hard, i grew up in dorchester so we got our clams mostly at castle island.

[@cathyjones-hatcher]

Loved my clams from Hingham Lobster Pound at Broad Cove. Spent my summers in Braintree. Love that area! .

[@riproar11]

I say keep tartar sauce traditional without sriracha or any other "heat" ingredients. And it's supposed to have some dill in it, and some brands have capers too. IMO Beaver brand tartar sauce is the best of all that I have tried. It is one of the priciest but worth it.

[@fanbutton]

I don't need any exotic recipe. I just need to know how long to cook it and at what temp.

[@bettyboop65340]

can you fry clams from being in a can?

[@12Daze]

I do, all of the time. ;)

[@livelyupmyself1]

That is WAY too many ingredients for tartare. It might taste good, but that’s a spiced aioli.

[@edwinrodeo]

Who made you god .. dipstick 🖕

[@johnvelcek7754]

Sir which variety of clams are best for deep fried clams

[@lilliputlittle]

I'm sure anyone from New England would say the soft-shell Ipswich clam is the best (and it probably is but I've never had one). I went clamming in the PNW for the first time this month and got quite a few Manila clams (also shoft-shelled). Some I grilled with garlic herb butter. I shucked and fried some of the others. The fried clams, though small, were so very delicious with tartar sauce. I'm planning on buying live Manila clams at the fish market the next time I'm craving fried clams because the whole clam puts those frozen clam strips to shame.

[@kemyettaknight7597]

I'm from Michigan and I love fried clams but can't find them in Lavergne, Tn😕

[@eng.yohanatijala2543]

It's relevant

[@antoinemichaels4909]

love the way you did the tarter sauce but I like big bellies

[@rodmcdonald4707]

What is corn flour ?

[@ncmartinez_his]

Fine corn meal. Corn in the US is what is called "maize" in other places.

[@edwardshields6691]

Corn flour is the same process as wheat flour with the exception that it is made from dried corn. Some people prefer corn flour and not wheat flour due to an allergy reaction with gluten.

[@kzgc8y3n]

I think you did a fucking amazing job on that dish.

[@ronaldyeater3322]

Leave the clams, take the garnish 🤣😂

[@tlk0216]

thats not tartar sauce, sorry

[@johnzucco3559]

Siracha in tartar sauce??? Blasphemy!!! If you are in a hurry just add relish to mayonnaise for instant tartar sauce!

[@it1988a]

Who can afford expensive seafood in this hyperinflationary Obiden economy?

[@clamroll200]

Mustard?!?!?! NOOOOO!!!!!!!!!

[@clamroll200]

PARSLEY???? WTF!!!!!

[@recoswell]

dial back the enthusiasm dude

[@BalMund_UwU]

HAHAHAHAHAHHAHAHAA