New England Seafood Platter
A classic coastal feast featuring crispy fried clams, shrimp, and scallops served with coleslaw and tartar sauce. Perfect for sharing and transporting you straight to a seaside New England clam shack.
- Total time
- 35 min
- Servings
- 2
- Calories
- 685
- Protein
- 42g
Ingredients
- 8 count whole littleneck clams
- 10 count large shrimp, peeled and deveined
- 8 count large sea scallops
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 cup cold beer or sparkling water
- 2 quarts vegetable oil for frying
- 2 cups coleslaw, store-bought or homemade
- ½ cup tartar sauce
- 4 count lemon wedges
- 1 teaspoon Old Bay seasoning
Instructions
- 1
Remove clams from shells by running a small sharp knife around the hinge. Keep clams in their liquid and pat dry with paper towels.
- 2
Pat shrimp and scallops dry with paper towels. This ensures a crispy coating.
- 3
In a medium bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, and paprika.
- 4
Pour cold beer into the flour mixture and stir until a thick batter forms. The batter should coat the back of a spoon.
- 5
Heat oil in a large heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to monitor temperature.
- 6
Working in batches to avoid crowding, dip clams into batter and carefully place into hot oil. Fry for 2-3 minutes until golden brown.
- 7
Remove clams with a slotted spoon and drain on a paper towel-lined plate. Sprinkle with salt.
- 8
Repeat batching process with shrimp, frying for 2-3 minutes until pink and crispy.
- 9
Fry scallops last, about 3-4 minutes until golden and opaque throughout.
- 10
Arrange fried seafood on a large platter with coleslaw piled in the center.
- 11
Serve with tartar sauce, lemon wedges, and a sprinkle of Old Bay seasoning on the side.
Tools you’ll need
- deep fry thermometer
- large heavy-bottomed pot or deep fryer
- slotted spoon
- paper towel-lined plate
- medium mixing bowl
- whisk
- small sharp knife
- paper towels
- large serving platter
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