In the shell or out of the shell, steamers or Ipswitch clams are the same little delicacy. If you have ever tried to “shuck” a soft shell clam conventionally, you know it’s a process that can take a while. There is little to be found on the subject, but there are a few tricks if you don’t want steamers and you want to fry the little guys…
First you have to wash the clams. Put them in a pot that holds them all and then cover with boiling water (don’t boil the clams!) Just hot soak them for 30 seconds or so, then transfer them to an ice water bath so they don’t carry-over cook. This will loosen the dark skin that protects the clam and allow you to peel them. In the processed version that is commercially produced, the siphon is also usually removed partially or completely. The siphon is the protruding “finger” from the clam that retracts when you pick the little guys up. You can eat the siphon, but think chewier than a Quahog. It takes a while to get proficient, but if you are cleaning ten pounds of steamers for frying, have a couple (well, make that a six-pack) of cold beer on hand. You’re more likely to get your friends to help that way, and it will go a lot quicker. You’ll need about two pounds of clams in the shell to create one fried clam plate. There is an approximate 29% yield by weight. The other method is to lay them out flat and put them in the freezer for 15 minutes, but then you have to wait for them to thaw out a little before you get to work.
While you’re shucking, now’s the time to put someone on those hand-cut fries that you are going to need to go with them. Here’s a quick how to on that subject while we are here…. Some people swear by peanut oil for its high burn point, others shy away because of the frequency of peanut allergies in the world today. Either way, a candy or deep-fat thermometer is helpful to keep your oil in the sweet spot – between 350-375 degrees. The clams cook fast, especially at 375, so keep your eyes on them. Of course, all the usual disclaimers apply – don’t try this at home, wear goggles, consult an attorney, etc., etc.. Use a good fish fry (or chicken fry) dry batter. The clams will be “wet” enough on their own to hold the light coating. Separate them well before you drop them (read: gently place with a cast iron glove on (lawyers, you know)) Otherwise, you end up with a clump. I like a lot of salt, but I don’t salt them before serving, that is the beauty of their origin. Let them cool so you don’t burn the roof of your mouth before eating and enjoy!
Here’s some links on the topic… Oh yeah, and did I mention that we have Ipswitch fried clams on the menu at Madfish Grill? You don’t have to go through all this trouble, or even travel to
Where to get ‘em in Ipswitch...
The quintessential
How to cook, clean and eat a steamer…
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