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Fried clams with bellies.. whyever did they disappear? Not even in MAine?
Onion rings.. light tempura batter
I have no problem finding fried clams in the local restaurants. I can also find pre-shucked soft shell steamer clams in a couple of local fish markets. That makes making them at home on the gas ring on the back deck a heck of a lot easier than the marathon shucking them myself.
A local restaurant that has long closed used to serve an onion loaf. It was lightly dusted in corn starch and fried. Just heaven...
Mine look similar to these although I don't use cornstarch. I experimented for years until I was able to duplicate our favorite restaurant's rings.
I've discovered that if I use a "dry" batter I get crispier results. They are more tempura-like. They stay crispy longer, too.
Dip in egg, dip in dry ingredients. Repeat. What a mess that makes!
This way we don't fill up on the batter and the taste of a sweet Walla Walla or Vidalia comes through.
Edited to add:
I've quit with the bloomin' onions since I ordered one at the St. Fair. The line was long and the folks in the booth were speeding up the process. I suspect they'd turned up their heat.
So, while it looked golden and crispy on the outer layers, when I got down into the middle and center layers it was raw batter. A pity at the exorbitant price. My gosh - all you're eating is an onion and some flour.
Battered. No contest. My favorite place shut down years ago, but of all places, I find the chain Cheddars to have pretty good ones. I love the big, thick ones though
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