Seafood » Fried Clams
Keith Pooler of Bergamot restaurant brings a classic fried clam recipe from Boston's North Shore, a location he calls "Frying Clams Central." Keith's fried clams are simple but delicious, made with his preference of Maine Select clams with smaller bellies, thus creating "the perfect bite." The clams are dredged in a mix of corn flour and all-purpose flours then fried crispy yet maintaining the soft and juicy clam inside.
Posted Saturday, October 19, 2019, at 2:17 am by Jamo0330:This recipe is just delicious. Was a family favorite.
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