These fried clams are fantastic with a squeeze of lemon for a burst of flavor and some cocktail sauce for dipping. Pair them with potato salad, potato wedges, or french fries for a delicious meal. You can even make a whole fried seafood platter with scallops, oysters, and fish for the whole family to enjoy.
And don’t forget to grab a glass of beer or wine to complete the meal—it’s the perfect way to enjoy these crispy treats! If you have any leftover fried clams, just pop them in an airtight container and keep them in the fridge. They’ll stay good for up to 2 days.
When you’re ready to enjoy them again, reheat them in the oven at 350°F (175°C) for about 10-15 minutes until they’re nice and hot. This way, they stay crispy. Try to avoid the microwave since it can make them soggy.
Fried Clams Recipe
Ingredients
- 1 pound Shucked clams you can use cherrystones, littlenecks, Western littlenecks, or Manila clams
- 1 cup Corn flour like the one you use for fish fry
- 1 cup All-purpose flour
- 1 tsp Salt
- 1 tsp Freshly ground black pepper
- 1/2 tsp Cayenne pepper
- 1 cup Buttermilk or evaporated milk
- Oil for frying I prefer peanut oil, but you can use whatever you like
Instructions
- First, check your clams to make sure there aren’t any shell bits or grit.
- Mix all the dry ingredients (corn flour, all-purpose flour, salt, pepper, and cayenne pepper) together in a bowl.
- Dip the clams in buttermilk to coat them.
- Preheat your oven to 200°F and place a rack over a baking sheet inside to keep the cooked clams warm.
- Heat up enough oil in a pot or fryer to cover the clams. You want the oil to be around 360°F.
- When the oil is almost ready, coat a few clams in the breading mixture. Don’t overcrowd the fryer—just do as many clams as will comfortably fit in one batch.
- Fry the clams until they’re golden brown, which should take about 90 seconds to 2 minutes.
- Once they’re done, transfer the fried clams to the rack in the oven to keep them warm while you fry the rest.
- Remember to let the oil heat back up to the right temperature between batches.
- Serve your crispy fried clams with your favorite dipping sauce—think homemade tartar sauce, malt vinegar, remoulade, ketchup, or hot sauce.
Notes
- Squeeze some lemon wedges over your fried clams for a burst of citrusy flavor.
- Serve them alongside some classic potato salad or other fried goodies like onion rings or hush puppies.
- Consider pairing your fried clams with a lobster roll for a delicious seafood feast.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 295Â kcal |
| Carbohydrates | 55g |
| Protein | 9g |
| Fat | 4g |
| Cholesterol | 13mg |
| Sodium | 750mg |
| Fibre | 2g |
| Calcium | 80mg |
How Do I Fry Clams To Perfection?
Heat the oil to around 360°F, coat the clams in the breading mixture, and fry them until golden brown, typically for 90 seconds to 2 minutes.
Can I Make Fried Clams Ahead of Time?
Fried clams are best enjoyed fresh, but you can keep them warm in a low oven (around 200°F) on a rack set over a baking sheet while frying in batches.
How Do I Store Leftover Fried Clams?
Leftover fried clams can be stored in an airtight container in the refrigerator for up to two days. Reheat them in the oven to maintain crispiness.