| Level: | Intermediate |
| Total: | 23 min |
| Prep: | 8 min |
| Cook: | 15 min |
| Yield: | 2 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1535 |
| Total Fat | 104 g |
| Saturated Fat | 16 g |
| Carbohydrates | 102 g |
| Dietary Fiber | 6 g |
| Sugar | 19 g |
| Protein | 50 g |
| Cholesterol | 101 mg |
| Sodium | 2060 mg |
Reviews
Breading doesn’t stick with just buttermilk. I had a pot full of oil and breadcrumbs.
sorry but as a native new englander i didn’t like the italian seasoning
Wow, that sounds delicious!
The Best Chesapeake Bay Oysters are grown on our family farm!
www.deltavilleoystercompany.com
I was pretty nervous to try this recipe after reading reviews about the clams and oysters exploding in the pan. I was careful to make sure I shook off as much of the excess buttermilk as possible and was pleased that I did not have any explosions 🙂 The recipe wasn’t bad but it just didn’t do anything for me. I thought that deep frying the clams and oysters which already have such a delacate flavor left them pretty much tasteless. I usually love Giada’s recipes but this is one that I won’t make again.
Very scary way to prepare food. The clams exploded in the oil, popping like popcorn and splattering oil all over the stove, counter tops and the floor. (Thank you Giada for the “after-holiday-hose-down” of the kitchen.) This recipe basically amounts to fried seafood which, in my opinion, is best left to those folks who work in restaurants with commercial deep fryers and WHO DON’T HAVE TO CLEAN THEIR OWN FLOORS!
Just like the video, it is real easy to make and best of all… it tasted good. Thank you.
I have tried this recipe and it is amazing.I did add more cayenne pepper and a few more cajun pick me ups.To the user who said he/she had splatters was due to the fact they were to wet.You have to make sure all the water is off them b4 dipping,pat them dry with a paper towel and make sure that the buttermilk is just coating them.
it tasted pretty good but it was not as easy as it looks
OK. I had never tried this before, so I did not know that it was so “inconvenient” to procure shucked clams and oysters. Also, I filled my deepest fry pan about 2 inches with olive oil, and began frying. Started out nicely, but then the clams began to explode like fire works and oil was bursted on to the ceiling, the overhead fan, stove, and me. Poiitentially very dangerous. Why did this happen? My beatifully planned meal ended in disappointment. I would have been better off buying frozen breaded clam strips and roasting them in the oven.
I liked the fried oysters and clams. But I liked what the buttermilk did to it. I also liked it with the marinara which I bought and I loved the little heat from the red pepper flakes. I love all of Giadas recipes! And they are yummy!!! :).