Fried Clam Strips Recipe (Friendly's Copycat) - Recipes.net (2024)

FAQs

What are fried clam strips made of? ›

Later, Thomas Soffron, of Soffron Brothers Clam Co., based in Ipswich, Massachusetts, created clam strips, which are made from the "foot" of hard-shelled sea clams. He sold these to Howard Johnson's in an exclusive deal, and as the chain expanded, they became popular throughout the country.

The meat of the clam is used as 'strips', chowder, and sushi. The "tongue" or foot of the clam is commercially valuable because it is cut into long strips which are breaded and fried and served as clam strips, first popularized by the Howard Johnson's franchise.

One of the main differences between fried clam strips and fried clam bellies is the texture. Fried clam bellies are more tender and succulent than strips, which are typically firmer and chewier. This makes fried clam bellies a popular choice for people who prefer a more luxurious and satisfying seafood experience.

Why? Well, many people claim that whole-bellied clams have a better flavor, textures, and taste overall. The most common issue that most people have with clam strips is the rubbery texture. But if you don't enjoy an intense ocean flavor, sticking with clam strips might be the best option!

Clam strips are Atlantic surf clam meats processed in to strips. They are typically used for fried clam strip rolls and plates. Some use them as a replacement for fryers.

Lemon wedges are a must, and many reach for either tartar sauce — “tah-tah sahss,” as mum pronounces it — or ketchup. (My mom's tartar sauce recipe is here.) I like just lemon, then maybe a dash of hot sauce after I've eaten 20 or 30 clams.

Clam Nutrition

They are high in omega-3 fatty acids and, being low on the food chain, are free from high levels of mercury. However, clams are naturally high in sodium (three ounces contain 1,022 milligrams) and have 57 milligrams of cholesterol.

Clams on the half shell are another great way to have clams as are stuffed clams . Fried whole belly clams are merely steamers that have been blanched (steamed) just until the shell opens enough to extract the whole clam from the shell. After breading or battering the cooking is then completed in the deep fryer.

Littleneck clams are the smallest and sweetest available, great raw on the half shell or steamed. Topneck clams can also be eaten raw, and these are my favorite size for baked clams. Cherrystone clams are usually not eaten raw, they're not tough really, just too much of a mouthful for most people.

Do clams get more tender the longer you cook them? ›

Overcooked clams typically get rubbery (same goes for squid). There's a give and take. Canned clams are already overcooked just from canning so they'll be rubbery to start. But if you cook them long enough they'll actually go tender again, same with squid.

Clams are lean, low in calories and rich in protein, but like other shellfish, they are higher in cholesterol. A 3-ounce serving (about 12 medium-sized cooked clams) has about 125 calories, fewer than 2 grams of fat, 22 grams of protein and 57 milligrams of cholesterol.

How to tell when they're cooked? The shells will open wide. Cooking time depends on the size of the shellfish and can be anywhere from 4 to 10 minutes. After cooking: shells should be open, toss those that aren't in the garbage.

One three-fourth cup serving of this fried seafood packs nearly 500 calories and a whopping 26 grams of fat. A better bet is to eat them cooked but not deep-fried. Cooked clams pack protein and are one of the best sources of vitamin b12 which is vital for a healthy nervous system and to prevent anemia.

Whether steamed, fried, or grilled, clams are a delicious and nutritious addition to your diet. Clam, along with sea snails, squid, octopus, and scallops, are examples of popular ocean-sourced seafood known as molluscs.

Each clam cake is a deep-fried ball-shaped mixture containing chopped clam (usually quahog) combined with various other ingredients to give it a firm, hushpuppy-like consistency once fried. The batter is made from flour, milk, clam juice, eggs and a leavening agent, typically baking powder.

It consists of residual meat (body), belly and viscera remaining after collection of clam juice and meat. The CPB contains 17.13% solid of which 63.7% (or 10.9% on a total CPB weight) is protein. The cooking juice prepared from the CPB still has a mild and sweet clam flavor.