Fried Clams and Oysters

1. 1

   Pour enough olive oil into a large, deep, heavy frying pan to reach a depth of 3 inches.

2. 2

   Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

3. 3

   While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.

4. 4

   Working in batches, dip clams and oysters in buttermilk to coat completely.

5. 5

   Allow the excess buttermilk to drip back in to the bowl.

6. 6

   Dredge clams and oysters in the bread crumbs.

7. 7

   Place the clams and oysters on a baking sheet, and continue.

8. 8

   When the oil is hot, fry the clams and oysters in batches, about 3 minutes per batch.

9. 9

   Using a slotted spoon, transfer the fried seafood to paper towels to drain.

10. 10

    Immediately sprinkle the fried seafood with freshly squeezed lemon and sea salt.

11. 11

    Serve with a bowl of warmed spicy marinara or arrabiata sauce for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.