Description
Want to make amazing restaurant-style fried clams at home? This proven recipe gives you that perfect crispy coating with tender, juicy clams inside.
The natural sweetness of fresh clams shines through a light, crispy coating in this classic New England-style recipe. Your weekend seafood feasts and special occasions deserve these delectable fried clams.
Ingredients
Scale
- 2 pounds fresh whole belly clams, cleaned.
- 2 cups evaporated milk.
- 2 cups corn flour.
- 1 cup all-purpose flour.
- 1 tablespoon Old Bay seasoning.
- 1 teaspoon salt.
- 1/2 teaspoon black pepper.
- Vegetable oil for frying.
- Lemon wedges for serving.
Instructions
- Prepare the clams: Clean your clams with a good rinse and pat them dry with paper towels.
- Set up stations: Place evaporated milk in one bowl. Mix corn flour, all-purpose flour, Old Bay seasoning, salt, and pepper in another bowl.
- Heat oil: Add 3 inches of oil to a heavy-bottomed pot. Let it heat to 375°F with a thermometer.
- Coat clams: Each clam needs a dip in evaporated milk followed by a coating in the flour mixture. Give them a gentle shake to remove excess.
- First batch: Add 8-10 clams to the hot oil carefully. Let them fry until golden brown, about 1-2 minutes.
- Drain: Take them out with a slotted spoon, place on paper towels, and add a pinch of salt right away.
- Continue frying: Work through the remaining clams. The oil should reach proper temperature between batches.
Notes
– A warm 200°F oven keeps your fried clams crispy while finishing the rest.
– Double-dipping in milk and flour mixture creates extra crunch.
– Fresh oil makes the best-tasting clams.
– These clams taste best right away with tartar sauce and lemon wedges.
– Strain and store your leftover oil properly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Seafood
- Method: Frying