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Fried Clam Question

Heuchera | Jul 24, 2014 10:25 AM

I love fried, whole-belly clams. Finally, as part of my bucket list I decided to do this at home. I bought a few pounds of fresh steamers, did the usual cleaning and shelling and found that removing the skin on the foot was quite difficult.

I know one can buy them shucked, but I am wondering whether they remove the skin, and if they do, is there an easy way?

I asked the fishmonger at my local supermarket how they prepare their whole bellies for frying, and the said they bought them breaded and frozen.

Now I'm wondering whether it really makes any difference whether the skin is removed. Once they're breaded and fried, does it really matter?

The next time we order them at our favorite restaurant, I will definitely peel away the breading to see if the skin is still there.

In the meantime, your thoughts? Have you fried them either way? If so, is there any difference?

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