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
- Canola oil, as needed for frying
- 1 cup corn flour
- ¼ cup all-purpose flour
- 1 tsp kosher salt, plus more to taste
- 1 cup whole milk
- ½ cup buttermilk
- 1 large egg
- 2 lbs whole belly clams, shucked
- Tartar sauce and lemon wedges, as needed for serving
Directions
- 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.
- In medium bowl mix corn flour, all-purpose flour, and salt.
- Beat milk, buttermilk, and egg together in a separate bowl.
- Dip one clam at a time into milk mixture and then dredge in flour mixture. Prepare several before frying in batches.
- Drop clams into oil and fry in batches, turning occasionally, until clams are golden-brown and crisp, about 40–60 seconds.
- Remove with slotted spoon and transfer to paper towel-lined plate to drain.
- Season with salt while clams are warm.
- Serve with tartar sauce and lemon wedges on the side.
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