Bravo Intershell Seafood for your unrivaled quality fresh New England seafoods that are guaranteed to make you as happy as a clam at high tide if you know how to cook them properly! This was my 7th Order for Intershell’s gourmet Seafood Breading that is the highest quality you can buy anywhere online and is used by gourmet home chefs and gourmet restaurant chefs! Before deep frying and breading, I always rinse either the frozen or fresh whole belly clams off with purified bottled spring water [not tap water], apply Intershell’s gourmet Seafood Breading that requires only two [2] coatings for a light breading that does not weigh down and hide the lip smacking salty ocean flavor of these juicy sweet clams rich with their sweet briny tender bellies. Do not add a third coating with more milk, egg and cornmeal which makes their breading too thick, hides the clam’s robust flavor, and hard to digest! One [1] Seafood Breading 32 Oz. will easily coat 4 lbs. Fresh Ipswich Whole Belly Frying Clams Size Small, Large, and Extra Large. After you apply Intershell’s gourmet Seafood Breading to your clam's deep fryer batch, some unused breading will be left over simply remove with your fingers all the clam’s small hard pieces that you did not deep fry and save the unused breading for your next deep fryer batch in an air tight container! These mouthwatering clams should be fried @ 365 degrees F temperature until they float to top of the deep fryer’s oil and exhibit a perfect crispy golden light brown color. With Intershell’s gourmet Seafood Breading I always use hi-heat high oleic monounsaturated heart healthy AVO Sunflower Oil 1-Gallon ASIN B08FB18XRG in my deep fryer that is very low priced that you can buy on Amazon with free home delivery! I always use my professional OSTBA 1700W Electric 4.75QT Stainless Steel Countertop Deep Fryer 3 Baskets ASIN B0GSVFSWRY that is always on sale and I bought at Amazon because it is easy to use with no glitches and clean! Intershell Seafood’s provides world-class customer service with Luke, Rose, and Nathan by phone and email. -Review by Dr. Patrick Hill PH.D, 77-Year Old Gourmet Chef & Decorated 100% Disabled Vietnam Veteran, San Francisco CA-
