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In a large saucepan or deep fat fryer heat oil to 375'. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300' oven while frying the remaining clams.
Well, I certainly have. Deep frying is normally done at between 360 and 375 degrees Fahrenheit.Here are three ways to test frying oil temperature to see if itâs ready without using an oil safe thermometer. These methods are designed to indicate when the oil reaches this temperature range.