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Baris 18: '''Kerang goreng''' adalah [[kerang]] yang dicelupkan ke dalam [[susu]] lalu dibalut [[tepung]] kemudian digoreng terendam dalam minyak panas. Kerang goreng adalah makanan yang ikonik, "ke [[New England]], artinya ~~barbekyu~~barbeku ke arah Selatan". Makanan ini cenderung disajikan di kedai kerang tepi laut (restoran pinggir jalan).<ref name=nyt>{{cite news \|first= David\|last= Leite \|title=In a ’64 T-Bird, Chasing a Date With a Clam \|url=http://travel.nytimes.com/2007/08/29/dining/29clam.html \|quote=Fried clams are to New England what barbecue is to the South. Like barbecue, the best clams come from small roadside shacks run in pragmatic mom-and-pop style. \|publisher=[[New York Times]] \|date=2007-08-29 \|accessdate=2007-08-21 (dalam [[bahasa Inggris]])}}</ref> '''Roti gulung kerang goreng''' ([[bahasa Inggris]]: '''''clam rolls''''') adalah kerang goreng yang disajikan dalam [[hot dog\|roti hot dog]].<ref name=dos>{{cite news \|title=Sandwich Pride. \|url=http://usinfo.state.gov/journals/itsv/0704/ijse/levine.htm \|quote=For the fried clam roll, sweet, full-bellied clams are dipped in batter and thrown into the deep fryer. A few minutes later they're laid into a top-loaded hot dog bun with some tartar sauce and a slice of lemon on the side. \|publisher=[[U.S. Department of State]] \|date= \|accessdate=2007-12-19 \|deadurl=yes \|archiveurl=https://web.archive.org/web/20071221175745/http://usinfo.state.gov/journals/itsv/0704/ijse/levine.htm \|archivedate=2007-12-21 (dalam [[bahasa Inggris]])\|df= }}</ref><ref>{{cite news \|first= \|last= \|authorlink= \|coauthors= \|title=An Ode to the Clam. \|url= \|quote= During the consumption of that clam roll and the one that followed it ... Daniel Pinkwater longs for a great clam roll from his home in New ... \|publisher=[[National Public Radio]] \|date= \|accessdate=2007-12-19 }}</ref> [[Saus tartar]] adalah bumbu yang sering digunakan.<ref name=dos/><ref>{{cite news\|first= \|last= \|authorlink= \|coauthors= \|title=Battered and Fried \|url=http://www.batteredandfried.com/menuCH.htm \|quote=Fried Clam Strip Basket. Lightly Breaded Clam strips Deep Fried & served with Tartar Sauce. \|publisher=Battered and Fried \|date= \|accessdate=2007-12-19 \|archiveurl=https://web.archive.org/web/20071207202445/http://www.batteredandfried.com/menuCH.htm \|archivedate=2007-12-07 \|deadurl=yes \|df= }}</ref> == Penyajian == ~~[[Berkas:Clamroll2.jpg\|jmpl\|ka\|Roti gulung kerang goreng atau ''Clam rolls'']]~~ Kerang dicelupkan ke dalam [[susu evaporasi]], lalu dibalut dengan kombinasi [[tepung\|tepung biasa]], [[tepung maizena]], dan/atau [[tepung terigu]].<ref name=nyt/><ref name=ppg/> Kemudian kerang yang sudah dibalut tepung tersebut digoreng terendam dalam [[minyak kanola]], [[minyak kedelai]], atau [[lemak babi]].<ref name=nyt/><ref name=ppg>{{cite news \|first= Marlene\|last= Parrish\|authorlink= \|coauthors= \|title=A mission to find glorious fried clams. \|url=http://www.post-gazette.com/pg/07294/826581-34.stm \|quote=The clams are dug, shelled every morning and the siphons (or "necks") are cut off. (That's the part that can sometimes be as chewy as a rubber band.) Then they are soaked in evaporated milk, dredged in just a bit of corn and white flours and fried in lard. \|publisher=[[Pittsburgh Post-Gazette]] \|date= 21 Oktober 2007 \|accessdate=2007-12-19 (dalam [[bahasa Inggris]]) }}</ref> Varian yang umum di [[New England]] adalah menggunakan [[kerang\|kerang cangkang lunak]], yang dikenal dengan nama ''"Whole-Bellies"''; ini termasuk isi perut kerang dan memiliki rasa yang lebih kaya.<ref name=nyt/><ref>{{cite news \|first= Julia\|last= Moskin\|authorlink= \|coauthors= \|title=Dark Days for the Fried Clam, a Summer Staple. \|url=https://www.nytimes.com/2005/06/13/national/13clams.html?pagewanted=all \|quote=In the raw, a clam consists of a longish muscular foot used for digging; inside the shell is a mass of siphons, stomach and gills, referred to as the belly, which is surrounded by a band of muscle, known as the neck. The best fried clams include both belly and neck, and can be popped into the mouth in one bite. \|publisher=[[New York Times]] \|date= 2005-06-13\|accessdate=2007-12-19 (dalam [[bahasa Inggris]]) }}</ref> Beberapa restoran membuang bagian kenyal kerang yang disebut ~~''siphon''~~sifon.. Di luar New England, ''"clam strips"'' (strip kerang), dibuat dari [[kerang\|kerang Atlantik]], juga umum digunakan.<ref>{{cite news \|first= \|last= \|authorlink= \|coauthors= \|title=The great clam debate. \|url=http://nl.newsbank.com/nl-search/we/Archives?p_product=CT&p_theme=ct&p_action=search&p_maxdocs=200&p_topdoc=1&p_text_direct-0=0F6EB8ACB43B0725&p_field_direct-0=document_id&p_perpage=10&p_sort=YMD_date:D&s_trackval=GooglePM \|quote=Fried clams with bellies or without? The age-old question of how to eat these deep-fried bits of summertime goodness may never be answered, but as local clam connoisseurs will tell you, those with guts enough to eat them whole get the benefit of the full flavor. The line between those who do and those who don't seems clearly drawn in geographical terms. Real Cape Codders either eat the bellies or are too ashamed to admit they don't. Clam strips, made popular by the ... \|publisher=[[Cape Cod Times]] \|date= \|accessdate=2007-12-19 (dalam [[bahasa Inggris]]) }}</ref> == Sejarah == Kerang goreng telah disebutkan di awal tahun 1840, dan dimasukkan dalam menu tahun 1865 di hotel [[Omni Parker House\|Parker House]].<ref>[[William Evans Burton\|William E. Burton]], "Thaumaturgia", ''in'' William E. Burton and [[Edgar Allan Poe\|Edgar A. Poe]], eds., ''[[Burton's Gentleman's Magazine\|Burton's Gentleman's Magazine, and Monthly American Review]]'', January 1840, [https://books.google.com/books?id=o28yAQAAMAAJ&pg=RA1-PA70 p. 70]</ref> Bagaimana tepatnya mereka disajikan tidak begitu jelas; menu tahun 1865 itu menawarkan "tiram-goreng" dan "tiram-goreng dalam adonan", tetapi hanya "kerang goreng" yang lebih familiar.<ref name="menu">see [[:~~Image~~Berkas:Clams-Fried menu 001a.jpg\|the Parker House menu from 1865 with fried clams and oysters]] to the right</ref> Buku masak Amerika abad ke-19 mendeskripsikan beberapa perbedaan dalam hidangan kerang goreng: * Kerang musiman ditumis menggunakan mentega. (1850)<ref name="Peterson">[[Hannah Mary Bouvier Peterson]], Martha Read, ''The National Cookbook'', 1856 (preface dated 1850), [https://books.google.com/books?id=PtsqAAAAYAAJ&pg=RA33 p. 33]</ref> * Kerang dipanir (dibalut dengan telur terlebih dahulu) lalu ditumis dengan mentega atau lemak. (1850)<ref name="Peterson" /> (1904)<ref name="Fellows">Charles Fellows, ''The Culinary Handbook'', Chicago, 1904, [https://books.google.com/books?id=P4YPAAAAYAAJ&pg=RA58 p. 58]</ref> * Kerang dibalut dengan campuran telur dan tepung, lalu digoreng dengan mentega, disebut kerang goreng bungkus (''"clam fritters"''). (1850)<ref name="Peterson" /> (1904)<ref name="Fellows"/> Baris 51 ⟶ 50: == Referensi == {{reflist\|2}} [[Kategori:Makanan]] [[Kategori:~~Boga~~Makanan ~~bahari~~laut]] [[Kategori:Kerang]] [[Kategori:~~Masakan~~Hidangan Amerika Serikat]]