Prep Time: 10 minutes
Cook Time: 50 minutes
Prep Time: 6 minutes
Cook Time: 6 minutes
Chopped clams give this Southern classic a Northern twist.
- 1 8 ounces (1 pkg) House-Autry Hushpuppy Mix with Onion
- 2 6 1/2 ounce cans chopped clams (reserve juice)
- 3 scallions or green onions, chopped
- 7/8 cup clam juice
- Cooking oil
Preheat oil in deep fryer or large, deep skillet or pan to 375°F. Do not overfill. Leave at least 2 inches of space at top of fryer or pan. Use "high smoking point" frying oil such as peanut, safflower, sunflower or canola.
In a bowl, combine the House-Autry Hushpuppy Onion Mix, chopped clams, scallions and clam juice. Stir until combined. To test the oil temperature, place a little piece of the dough into the oil. If it browns nicely after 60 seconds, the oil is ready.
Take two soup spoons - one for the batter and one to push it off into the oil - and gently place the hushpuppy batter into the oil. Cook for 5 or 6 minutes until golden brown. Use slotted spoon to remove Yankee Hushpuppies. Place on paper towels on wire racks to drain.
Products used in this recipe:
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