Sweet Potato and Pumpkin Cider Fried Clams
These crispy cider battered clams are the perfect fall appetizer!
Ingredients
- 1 15oz can Down East Pumpkin Blend Cider
- 1/3 cup condensed sweet potato soup (I used campbells)
- 50 fresh live cherry stone clams
- 1 cup all purpose flour
- 1/2 cup corn starch
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 cup bread crumbs (I used boxed progresso bread crumbs)
- 2 cups Canola oil or Vegetable Oil (or enough to fill your pot by about 1.5 inches)
Instructions
- Rinse off any grit on the clams under cold water.
- Bring a large pot filled with water to a boil. Once a roaring boil, carefully add the clams. Let the clams boil for 3 minutes, then remove the pot from the heat and drain out all of the water. The clams should have opened slightly; any clams that did not open, discard.
- Run the clams under cold water to cool down the shells. Begin to pry open the shells: be careful because the shells can be sharp! If you have a clam knife, use it! Once open, scoop out the clam using a fork and place it in a bowl. Repeat for all clams.
- In a large bowl, add the flour, baking powder, corn starch, salt and pepper. Toss in the condensed sweet potato soup and the entire can of pumpkin cider. Mix until a batter like consistency.
- Pour bread crumbs into a new bowl.
- Fill a large pot or dutch oven with enough oil to fill 1.5 inches of the pot. Heat up to 350 degrees. (if you don't have an oil thermometer, you can test the temp of the oil by adding 1 battered and breaded clam to the oil. If it browns within 1 minute, you know the oil is a little too hot. It should come to a nice golden brown within 2-3 minutes)
- You should have 3 bowls now: the clams bowl, the batter bowl and the bread crumbs bowl. Take 1 clam and dip it in the batter, letting the excess drip off. Roll it in the breadcrumbs until it is completely covered, then place it on a plate. Repeat for all of the clams.
- Once the oil is the proper temperature, add the clams, working in batches to avoid over crowding the pot. Cook untouched for 1 minute, then stir to flip the clams. Cook an additional 1-2 minutes until a nice golden brown. Remove with a slotted spoon to a paper towel lined plate. Repeat until all of the clams are cooked.
- Serve immediately and enjoy! Option to serve with tartar sauce, however you likely wont need it!
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