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Chesapeake's Bounty
by Katie Moose
Conduit Press
Date: April 2000
ISBN: 0966661036
Paperback
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Fried Clams

The Chesapeake Bay has two types of clams - hard- and soft-shell or maninose.

Serves 6

  • 6 cups shucked clams
  • 4 eggs, beaten
  • 1 cup milk
  • 1 cup flour
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Oil
  1. In a bowl beat together the eggs and milk.
  2. In another bowl combine the flour, cornmeal and salt and pepper.
  3. Dredge the clams separately in the milk mixture and then the flour.
  4. Heat the oil in a skillet.
  5. Fry the clams for 1 minute and take out with a slotted spoon.
  6. Place on paper towels.
  7. Serve on a platter with tartar sauce, seafood sauce or lemon slices.


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