How to Make the perfect bite-sized fried clams (with small bellies)

If you want to fry up some clams, but know absolutely nothing about frying clams, then you're in luck— this video recipe pits Chef Keith Pooler against some beautiful and bold clams, which he turns into a simple, but delicious meal. It's made with his preference of Maine Select clams with smaller bellies, thus creating "the perfect bite." The clams are dredged in a mix of corn flour and all-purpose flours then fried crispy yet maintaining the soft and juicy clam inside. Try some homemade tartar sauce for the perfect companion.

INGREDIENTS:

Serves 1-2

Tartar Sauce (makes 2 cups)

* 1 egg yolk
* 2 tsp lemon juice
* 1 tbsp Dijon mustard
* 2 cups canola oil
* ½ onion, finely diced (brunoise)
* 2 dill pickles, finely diced
* ½ tsp Worcestershire sauce
* sriracha chili sauce to taste
* pinch of salt

For Fried Clams

* 1 cup shucked clams (Maine select preferred for smaller, less gritty bellies)*
* 1 cup corn flour
* 1 cup all-purpose flour
* canola oil to fill a deep stock pot halfway
* salt for seasoning

Garnish Suggestions

* fried parsley
* grilled lemon slices
* lettuce leaves

Special Equipment

* fry basket
* heavy gauge pot
* cooking thermometer
* slotted spoon or spider skimmer