Best Sunnys Easy Fried Cajun Clams Recipes

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FRIED CLAMS WITH TARTAR AND COCKTAIL SAUCES



Fried Clams with Tartar and Cocktail Sauces image

Provided by Valerie Bertinelli

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 25

2 cups corn flour
1 cup all-purpose flour
1 tablespoon seafood seasoning, such as Old Bay
1 tablespoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 cup milk
1 large egg
Canola oil, for frying
1 pound shucked frozen long-neck or soft-shell clam bellies, thawed, or freshly shucked clams
1 cup Tartar Sauce, recipe follows
1 cup Cocktail Sauce, recipe follows
Lemon wedges, for serving
1 cup mayonnaise
2 tablespoons dill relish
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
1 cup ketchup
1 tablespoon Calabrian chile paste, or more to taste
1 tablespoon prepared horseradish, or more to taste
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Combine the corn flour, all-purpose flour, seafood seasoning, salt and pepper in a large bowl. Whisk together the milk and egg in a small bowl and season with salt and pepper.
  • Add enough oil to a heavy-bottomed pot fitted with a deep-frying thermometer to reach 4 inches up the sides. Heat the oil to 365 degrees F and line a sheet tray with paper towels.
  • Dip the clams in the milk, then into the seasoned flour. Add 8 to 10 clams to the oil at a time and fry in batches until they are crispy and golden brown, 45 seconds to 1 minute. Remove the clams to the lined sheet tray. Continue frying the remaining clams.
  • Sprinkle the clams with salt and pepper and transfer to a platter. Serve with the Tartar and Cocktail sauces and lemon wedges.
  • Stir together the mayonnaise, relish, dill, lemon juice, salt and pepper in a medium bowl and refrigerate at least 1 hour and up to 2 days.
  • Stir together the ketchup, chile paste, horseradish, lemon juice, Worcestershire, salt and pepper in a medium bowl and refrigerate until serving, or up to 1 week.

SUNNY'S AUTUMN FRIED TURKEY



Sunny's Autumn Fried Turkey image

Provided by Sunny Anderson

Categories     main-dish

Time P3DT5h30m

Yield 10 to 12 servings

Number Of Ingredients 14

1/4 cup kosher salt
1/2 teaspoon whole black peppercorns
1 bunch fresh sage
1 bunch fresh thyme
1 lemon, halved
One 14- to 16-pound turkey, gizzards and neck removed
One 14- to 16-pound turkey, gizzards and neck removed
1/2 cup pumpkin pie spice
4 teaspoons hot Hungarian paprika
4 teaspoons kosher salt
3 teaspoons ground cumin
1 teaspoon freshly ground black pepper
Olive oil, for drizzling
Vegetable or canola oil, for deep-frying

Steps:

  • Three days before roasting the turkey, make the brine.
  • For the brine: In a large pot on medium-high heat, add 6 quarts (24 cups) water and the salt, peppercorns, sage, thyme and lemon. Bring to a boil, lower to a simmer and simmer until the salt is dissolved and the water is fragrant. Turn off the heat and let cool.
  • Put the turkey in a brining bag, large plastic bag or a bowl large enough to fit it with still more space to give. Pour in the cooled brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns in with the turkey for brining. Refrigerate for 3 days.
  • When ready to cook, remove the turkey from the refrigerator and discard all of the brining liquid and solids. Pat the turkey dry with paper towels.
  • For the rub: In a medium bowl, mix the pumpkin pie spice, paprika, salt, cumin and pepper. Rub the mixture on all sides of the turkey and drizzle lightly with olive oil. Leave at room temperature for 2 hours. (If you have an extra day in your planning, leave it in the refrigerator overnight uncovered. This will help dry the skin more, then when ready to fry, remove from the refrigerator and let rest at room temperature for 2 hours.)
  • Fill the fryer with vegetable or canola oil and heat to 350 degrees F according to the manufacturer's instructions (see Cook's Note).
  • Cook the bird for approximately 3 minutes per pound and then add an additional 5 minutes onto the cooking time. A 15-pound bird will take about 50 minutes. (Check the cooking times on your fryer; cook according to instructions and fry for the correct time according to weight.) Remove to a paper towel-lined platter and allow to rest for at least 30 minutes or up to 1 hour so the juices can redistribute, then carve.

EASY GRILLED CLAMS



Easy Grilled Clams image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 1

2 pounds littleneck or cherrystone clams, cleaned

Steps:

  • Prepare a grill for very high heat.
  • Tap any open clams; if they stay open, throw them out. Place the closed clams on the grill grate. Grill, covered, until the clams open, about 2 minutes. Carefully transfer all the opened clams to a bowl; throw out any clams that remain closed. Be careful not to lose any of the liquid in the shells-that's where the flavor is.

FRIED CLAMS AND OYSTERS



Fried Clams and Oysters image

Provided by Giada De Laurentiis

Categories     appetizer

Time 23m

Yield 2 servings

Number Of Ingredients 9

Olive oil, for frying
2 cups buttermilk
2 cups Italian-style breadcrumbs
1/2 pound, small, shucked clams, about 20 to 25
1/2 pound, small, shucked oysters, about 8 to 10
1 lemon, cut in 1/2
Sea salt
1 1/2 cups marinara or arrabiata sauce (store bought or homemade), warmed
1/4 teaspoon red pepper flakes, optional, if using marinara (not arrabiata) sauce

Steps:

  • Pour enough olive oil into a large, deep, heavy frying pan to reach a depth of 3 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
  • While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip clams and oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge clams and oysters in the bread crumbs. Place the clams and oysters on a baking sheet, and continue.
  • When the oil is hot, fry the clams and oysters in batches, about 3 minutes per batch. Using a slotted spoon, transfer the fried seafood to paper towels to drain.
  • Immediately sprinkle the fried seafood with freshly squeezed lemon and sea salt. Serve with a bowl of warmed spicy marinara or arrabiata sauce for dipping.

FRIED OKRA



Fried Okra image

Provided by Sunny Anderson

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 4

Canola oil, for frying
1 pound okra
Salt
10 fresh sage leaves

Steps:

  • Fill a large pot with enough oil to reach 2 inches up the sides of the pot. Heat oil to 360 degrees F.
  • Thinly slice okra lengthwise. In batches, fry okra in the hot oil until edges turn golden brown and crisp, about 2 minutes. Transfer to paper towel-lined plate and sprinkle with salt. Place okra on a serving platter. Fry sage leaves in a single batch until crisp and nearly translucent, about 1 minute. Transfer to a paper towel-lined plate and sprinkle with salt. When cool enough to handle, crumble sage leaves over okra and serve warm or at room temperature.

ORANGE SUGAR FRIED DONUT HOLES



Orange Sugar Fried Donut Holes image

Provided by Sunny Anderson

Categories     dessert

Time 40m

Yield 24 donut holes

Number Of Ingredients 5

1 orange, zested
2 cups sugar
1/4 teaspoon ground cinnamon
1 container (8 large) store-bought buttermilk biscuit dough
Vegetable oil, for frying

Steps:

  • Place zest, sugar and cinnamon in a paper bag and shake to combine.
  • Place oil in a deep pan until it comes about halfway up the side of the pan. Heat oil to 350 degrees F.
  • Slice biscuit dough in quarters and roll into balls to form 24 donut holes. Working in batches, place donut holes in hot oil and fry until golden, about 6 to 8 minutes. Transfer the hot donuts to the paper bag and shake to coat with orange sugar. Serve immediately.

FRIED CLAMS



Fried Clams image

The clam's crunchy, golden coating will truly melt in your mouth. One bite and you'll understand why these are considered a delicacy! Tim Connolly, Freeport, Maine

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 7

1-1/2 cups yellow cornmeal, divided
1/2 cup cake flour, divided
2/3 cup water
12 fresh cherrystone clams, shucked
Oil for deep-fat frying
1/2 teaspoon salt
Tartar sauce or seafood cocktail sauce, optional

Steps:

  • In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour., Dip clams in batter; shake off excess. Coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt. , Serve immediately with sauce if desired.

Nutrition Facts : Calories 127 calories, Fat 4g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

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