Clam Shack Fried Clams from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Water
If you’re from the Northeast, you know about clam shacks. Being from the West Coast, it took me a while to discover the delicious fare in these often-ramshackle places. My intro to clam-shack...
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Ingredients
- Lemon wedges and hot sauce, for serving
- 1 cup (130 g) corn flour or masa harina
- 2 cups (480 ml) buttermilk
- Peanut or vegetable oil, for frying
- ¼ teaspoon cayenne pepper
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup (125 g) unbleached all-purpose flour
- 1½ pounds (680 g) whole belly steamer clams, scrubbed and shucked
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