Quahog Fried Clams

Quahog is a hard shell clam native to the easter shores of North America and Central America.

2 lbs Quahog clams or another hardshell clam, shucked

4 cups cooking oil

Coating Mix Ingredients:  Mix all ingredients in a bowl

1 cup cornmeal, finely ground

1 cup gluten-free flour

1 TBS paprika

1 tsp salt

Batter Ingredients:  Beat all ingredients, in a bowl

1 cup buttermilk

1 egg, beaten

Directions:

1. If clams are wet drain on paper towels to absorb excess liquid.

2.  Add clams to buttermilk/egg mixture, remove with a slotted spoon to drain excess liquid.

3.  Add clams to the flour mixture, tossing to coat thoroughly.

4.  Heat oil in a preferably cast iron deep pan to 350 - 375 degrees.  Drop a few clams into the oil and fry for approx. 1 min or until they turn golden brown.  Place on a baking sheet lined with paper towels to absorb excess oil

Serve with tartar sauce and lemon wedges.