Outer Banks Recipes Featuring
What’s for Supper with Sharon Peele Kennedy
Fried Clams
6-12 Fresh clams per person
Seafood breader
Cooking oil
- Drain clams
- Thoroughly roll clams, individually in seafood breader
- Shake off excess breader
- Deep fry or skillet fry until golden brown
(Before cooking pierce clams a few times, with a fork or knife, this prevents clams from splattering) - Drain
- Serve with homemade slaw
