This is a sponsored post, but the photographs and opinions are 100% ours.
Fried Oysters and Littleneck Clams. Few words can conjure up more memories of fun, deliciousness, and days on the boardwalk than those.
And when you start with fresh oysters and littleneck clams from the greatest seafood market in the world, Citarella, you are on the road to some spectacular food and fabulous times.
Incredible taste and texture. It just doesn’t get better than these Fried Oysters and Littleneck Clams!
OYSTERS AND CLAMS ARE PERFECT FOR FRYING
Joe Gurrera is well-known as a highly knowledgable fishmonger and chef, as well as owner of the prestigious Citarella Gourmet Market.
This recipe comes from his critically acclaimed book: Joe Knows Fish. He explains that when he has a “fry night,” he likes to fry up a variety of things.
Although oysters and clams are perfect for frying, they have slightly different fry times in the hot oil, so ALWAYS fry them separately!
Fried sage is a perfect garnish for the fried oysters and littleneck clams.
ORDER SHUCKED OR UN-SHUCKED OYSTERS AND CLAMS FROM CITARELLA
It is truly amazing how fresh the seafood is when a shipment from Citarella arrives at your doorstep.
The ingredients are expertly packaged and delivered ice cold, even when shipped across the country.
As a “How To Feed a Loon” reader, we are thrilled to offer you FREE SHIPPING on any fresh seafood order of $150 or over when you order online. Simply use Promo Code: LOONFREE now through May 11th, 2019. This really is a great offer and we strongly urge you to give Citarella a try…the seafood is unmatched in freshness and quality.
You can trust us on this.
It is noteworthy how simple the preparation is in this recipe for Fried Oysters and Littleneck Clams. The freshness of the main ingredients are what make the dish shine.
A simple dredging of flour is all that is required. Then add a liberal sprinkling of coarse sea salt just after they come out of the hot oil. Perfection!
These incredible lightly breaded bivalve mollusks are heavenly!
Fried Oysters and Littleneck Clams are the perfect appetizer.
Joe reminds us, however, that when frying the oysters and the clams, be sure to keep them separate. The oysters fry for 15 seconds longer than the clams. As Joe says: “DON’T WALK AWAY or even think about cracking open a beer” until you take them out of the fryer, then you can enjoy them together!
We added them together here in the spider for the beautiful picture…but we fried them separately! Do as Joe says, and you will NOT be disappointed!
CITARELLA DELIVERS THE HIGHEST QUALITY SEAFOOD…ALWAYS
We’ve said if before, but it bares repeating: You simply cannot do better than Citarella when you are looking to prepare an amazing seafood dish, such as these Fried Oysters and Littleneck Clams!
And remember, use Promo Code: LOONFREE for 100% FREE shipping for any seafood order of $150 or over, now through May 11th, 2019.* If you are interested in ordering food items that aren’t seafood, simply call 212-874-0383 and the expert Customer Care Team will add the items to your shipment. No problem!
And trust us when we (and Joe) tell you, these Fried Oysters and Littleneck Clams are truly something to celebrate. Order the oysters and clams from Citarella, and get ready for one of the most delicious seafood treats you and your loved ones will ever try!
*Deliveries only made in the continental United States.
Fried Oysters and Littleneck Clams
- 2 quarts canola, grapeseed, or other high-heat cooking oil for frying
- 1/2 cup Wondra flour or all-purpose flour
- 1 dozen raw littleneck clams cleaned and shucked
- 1 dozen raw oysters cleaned and shucked
- Sea salt to taste
- Fresh sage leaves quick-fried, for garnish
- Tobasco, or other hot sauce to taste, optional
- Pour the oil into a large pot, Dutch oven, or fryer. It should be at least 2 inches deep. Heat the oil to 375°F. If you don't own a candy or oil thermometer, simply sprinkle a pinch of flour into the oil. If it sizzles, it's ready.
- Meanwhile, put the flour in a shallow dish. Dredge the clams in flour and set aside. Repeat with the oysters, keeping the clams and oysters separate.
- When the oil is hot, using a slotted spoon or spider, fry one test clam to ensure your oil is at the correct temperature. If your test is successful and the clam is pale golden, using a slotted spoon or spier, lower half of the clams into the oil and fry for 45 seconds, then transfer to a plate or baking sheet lined with paper towels to drain. Sprinkle liberally with salt. Repeat the process with the remaining clams, letting the oil return to temperature before frying the next batch.
- Next, fry half of the oysters. Using a slotted spoon or spider, lower half of the oysters into the oil and fry for 1 minute, then transfer to a plate or baking sheet lined with paper towels to drain. Sprinkle liberally with salt. Repeat the process with the remaining oysters, letting the oil return to temperature before frying the next batch.
- Garnish the clams and oysters with fried sage leaves and serve with hot sauce, if desired.
This post is kindly sponsored by Citarella Gourmet Market, but the opinions and photographs are 100% ours.