Embrace the flavors of a Long Island summer with this comforting dish of fried calamari and clams served with a homemade sauce! Finish it off with grated fresh Parmesan and garden basil for a touch of brightness.
This meal is delicious served on its own or tossed with your favorite pasta.
This dish is hearty without being 'heavy'. If you've been craving shellfish this summer, this is one of my favorite family recipes to turn to for a lingering summer evening spent on the back porch with a glass of wine and good company.
Fried Calamari and Clams with Red Sauce
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Units
Scale
For the Fish:
- 2 lbs. calamari with tentacles, cut into circles
- 12 clams, left whole
- 1 cup of flour
- 1 cup of cornmeal
- 1 cup of milk
- Dashes of paprika
- Dashes of sea salt
- Dashes of fresh ground black pepper
- Vegetable oil for frying
- Fresh grated Romano cheese
For the Sauce:
- Juice from the clams, strained
- Juice of 1/2 lemon
- 1 (29 oz.) can of crushed tomatoes
- 1 red onion, sliced
- 6 cloves of garlic, chopped
- Handful of fresh basil, chopped
- Dashes of red pepper flakes
- Dashes of sea salt
- Dashes of fresh ground black pepper
- Dashes of dried oregano
- Olive oil
Instructions
For the Fish:
- Combine the cornmeal with the flour and add the seasonings, and grate about ¼ cup of Romano cheese into the cornmeal and flour. Combine well.
- Place the milk in a shallow dish and dip the calamari and clams first in the milk and then in the cornmeal and flour mixture.
- Heat a frying pan with about 2 inches of vegetable oil and a piece of garlic. Place the pieces of fish in the hot oil; do not overcrowd the pan. Fry until the fish becomes slightly golden and takes shape.
- Place the fish on paper towels to absorb any excess oil.
For the Sauce:
- Heat a large frying pan with a few drizzles of olive oil. Add the garlic and onion. Sauté until the onion becomes soft. Combine the strained clam juice with the lemon juice and add to the pan. Add the crushed tomatoes, seasonings, and basil, and simmer on low.
- Add the fish gently to the sauce, grate Romano cheese on top, and drizzle with olive oil.
- Serve with your favorite pasta and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
If you enjoyed today's recipe, let us know in the comments down below! Happy Cooking!
Charles says
This looks incredibly tasty - and it's making me pretty darn hungry right now. I might even have to go and make myself a snack, although it's sure not going to be as good as this 🙁
Rosa's Yummy Yums says
Those fried calamari look incredibly mouthwatering! i'd also love to taste those clams.
Cheers,
Rosa
Torviewtoronto says
delicious way to have calamari and clams together looks wonderful
Inspired by eRecipeCards says
Looks amazing, you did a wonderful job. I am afraid though that you lost me on the tentacle thing. I know I should hike up my big boy pants and get over it... but
Ah well. You took a wonderful photo!
Dave (formerly year on the Grill!)
~~louise~~ says
Oh what I wouldn't do for a plate of Fried Calamari & Red Clam Sauce. Holy goodness!!!
I haven't made this in ages. Fresh calamari is not to be found in central PA. This is one of those times I miss New York, bad!!!
Thank you so much for sharing...There's a good possibility I will be dreaming about this meal tonight. I happily "blame" you!
BestOodles says
Catherine,
Fried calamari is my favorite and your recipe is great since you add chili to give this calamari heat! Great recipe!
My Italian Smorgasbord says
they look perfect Catherine! and beatiful shot too. can you believe i have never tried making this Italian classic? (this is Barbara E. with a new blog link). ciao!!
kitchen flavours says
Looks delicious! Both calamari and clams are favourites in my house. Love it! Thanks for sharing! Wishing you a lovely Sunday!
Ruth says
This looks great - I love calamari when it is cooked really well!
Don E. Chute says
Your doin it to me again...
God love's ya'
Bless ya and all of yours...and Aloha:)