What a fun day down at the beach, in Grand Barachois New Brunswick. We dug a ton of soft shell bar clams. It was 32degrees and had the beach to ourselves!!
First time for the kids to clam dig, they just loved it. Won’t be their last. They caught on fast and knew right where to put the shovel and where to find them in the sand. Sun was shining, water was warm, Lucky was loving it!
Our haul was very nice, we dug a ton. We divided them into 3 bowls and made 3 different dishes. These fried Clams are amazing! I used the largest ones we dug for the fried clams.
These are filled with sand they need rinsed out numerous times. If you let them sit in fridge overnight they will spit out a lot of there sand. These are soft shells so they are very delicate. You have to be careful while using them. Put in a medium pot cover bottom with about an inch of water, put clams in, cover and steam for a couple minutes til the shells open up. We try not to cook fully we just want the shells to open as we will deep fry them later. Drain, remove clams from shell, we place in a bowl with water.You’ll need fresh clams in a bowl We use 3 bowls, 1st with flour about 1/2CUP, 2nd bowl with an egg & milk mixed, and a 3rd bowl with CUP flour, TSP each of salt, pepper & cayenne (optional) More salt if desired to sprinkle on-top when comes out of fryer. Lemon wedges on the side to squeeze over the clams.
Drain clams, dunk into 1st, 2nd, and 3rd bowl. Coating each one well in each bowl.
I take a large plate and sprinkle flour all around it. And lay the ready to fry clams out on the plate. Finish coating all the clams before you start to fry them. Preheat deep fryer to 375F they only take 2-3minutes. Lay out on paper towel to remove excess oil, then we put them back in fryer for another 2 minutes. Gets them nice and crispy.Sprinkle some salt on when done frying and serve with some wedges of lemonsWe made 3 dishes, fried, steamed & stir-fry. It was a great clam day!! These were excellent.
