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Pan-Fried Clams

Fried clams are popular in New England, where clams are plentiful along coastal waters. Several dishes of fried clams appear in 19th-century cookbooks. They varied in preparation but were typically sautéed in butter or fat. The creation of modern, breaded and deep-fried clams is credited to a roadside restaurant in Essex, Massachusetts, in 1916. Fans say fried clams still allow the briny sea flavor to come through.

Recipe Servings: 4

Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Directions

  1. Pour enough oil in a large, heavy-bottomed pot to reach depth of 2 inches. Heat until temperature reaches 375°F on a deep fry thermometer.
  2. In medium bowl mix corn flour, all-purpose flour, and salt.
  3. Beat milk, buttermilk, and egg together in a separate bowl.
  4. Dip one clam at a time into milk mixture and then dredge in flour mixture. Prepare several before frying in batches.
  5. Drop clams into oil and fry in batches, turning occasionally, until clams are golden-brown and crisp, about 40–60 seconds.
  6. Remove with slotted spoon and transfer to paper towel-lined plate to drain.
  7. Season with salt while clams are warm.
  8. Serve with tartar sauce and lemon wedges on the side.

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