Fried Clams
intro
Crispy, briny golden fried clams with a light crunchy coating, a classic New England coastal favorite for casual summer gatherings.
Ingredients
Steps
Prep and soak clams
Drain the 450g shucked soft-shell clams, reserving 2 tablespoons of their natural clam liquor. Pat clams lightly with paper towels to remove excess surface moisture, then submerge them in a bowl of 240ml buttermilk mixed with the reserved clam liquor and 1/2 teaspoon (3g) of kosher salt. Let soak for 10 minutes at room temperature to tenderize and boost briny flavor.
Mix crispy dredge
In a shallow wide ceramic dish, combine the 120g all-purpose flour, 60g fine yellow cornmeal, 5g sweet paprika, 3g garlic powder, remaining 1 teaspoon (6g) kosher salt, and 2g freshly ground black pepper. Whisk thoroughly for 30 seconds until all spices are evenly distributed, with no visible clumps of flour or concentrated spice pockets.
Heat frying oil
Pour 1L neutral vegetable oil into a deep heavy-bottomed Dutch oven, clip a candy thermometer to the pot’s inner side, and heat over medium-high heat until the oil reaches a steady 180°C (350°F). Adjust stovetop heat as needed to hold this temperature through frying; do not let oil smoke or rise above 190°C (375°F), as this will burn the clam coating.
Dredge clams evenly
Work in 4 equal batches (roughly 110g clams per batch) to avoid overcrowding. Lift clams from the buttermilk, letting excess liquid drip off for 5 seconds, then toss thoroughly in the dry dredge mix. Press the coating lightly onto each clam to ensure full, even coverage, then set coated clams on a wire rack for 2 minutes to let the coating adhere firmly before frying.
Fry clams until golden
Carefully lower one batch of coated clams into the hot oil using a slotted metal spoon. Fry for 90 seconds to 2 minutes, until the coating is deep golden brown and crispy, and clams are cooked through. Transfer fried clams to a paper-towel lined plate to drain, sprinkling with a tiny pinch of salt immediately after removing from oil. Wait 1 minute between batches to let oil return to 180°C (350°F) before cooking the next batch.
Serve hot immediately
Pile the hot, drained fried clams onto a rustic serving platter, tucking 8 lemon wedges around the edges and placing a small bowl of 120g tartar sauce alongside. Serve within 5 minutes of frying, as the crispy coating will turn soggy if left to rest too long.
Tips
2.Letting dredged clams rest on a wire rack for 2 minutes before frying creates a tight seal that prevents the breading from falling off into the oil, a common beginner error.
3.Keep oil temperature steady at 180°C (350°F): oil that is too cool will make clams greasy and soggy, while oil that is too hot will burn the outer coating before the clams cook through.
OMG these fried clams taste EXACTLY like the ones I get at that tiny shack up in Cape Cod every summer! I was so worried I’d mess up the breading but it was so crispy and didn’t fall off at all, even when I dipped ‘em in tartar sauce. Total game changer for our weekend fish fry, my husband ate half the batch before I even got the sides on the table!
SO good! I made these for our family potluck last Sunday and everyone was asking for the recipe before they even finished their first serving. The cook time was way shorter than I expected too, which is perfect for when I’m running around wrangling kids after school. I added a little extra Old Bay to the breading and *chef’s kiss*.
Really solid recipe! Super easy to follow even for someone who doesn’t fry food super often like me. My only note is that my first batch got a little darker than the golden color in the photo because my oil was too hot – definitely use a thermometer if you have one! Otherwise the flavor was spot on.
Made these for our backyard cookout to go with burgers and lobster rolls, they were the first plate to get wiped clean! The cornmeal in the breading gives such a perfect crunch, way better than the regular flour breading I’ve used for fried seafood before. 10/10 will make again.
Wait y’all, I’ve never made fried clams in my LIFE and I was terrified I’d ruin them for my boyfriend’s birthday dinner, but this recipe was SO easy? They came out perfectly crispy, not greasy at all, he said they’re better than the ones he gets at his favorite seafood spot. I’m so proud of myself lol.
I was skeptical these would reheat well for meal prep but they crisp right up in the air fryer at 400 for 3 minutes! Perfect for quick seafood lunches during the work week, I don’t have to spend a ton of time cooking every night. The flavor holds up perfectly too, no sogginess at all.
I’ve been making New England fried clams for over 40 years, and this recipe is hands down one of the best I’ve ever tried. The ratio of cornmeal to flour in the breading is perfect, and the tip to pat the clams totally dry before breading? That’s the secret to keeping the crust from sliding off, folks. Don’t skip that step!