Fried Clams
Whole-belly soft-shell clams dipped in evaporated milk and cornmeal-flour batter, fried crisp in the style born on the Massachusetts coast.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Deep fryer or heavy pot
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 32
- carbs
- 38
- protein
- 22
- calories
- 520
Instructions
- 1
Heat the oil in a deep fryer or heavy pot to 350°F (175°C).
- 2
Soak the shucked clams in evaporated milk for at least 10 minutes.
- 3
Mix the flour, cornmeal, and salt in a shallow dish.
- 4
Lift the clams from the milk and let excess drip off. Coat them completely in the cornmeal mixture.
- 5
Fry the clams in small batches for 2-3 minutes until golden brown.
- 6
Remove them with a slotted spoon. Drain them on paper towels.
- 7
Season with salt immediately after frying.
- 8
Serve hot with tartar sauce and lemon wedges.
Chef's tips
Use whole-belly soft-shell clams, not just strips, for the authentic Ipswich-style result. Fry in small batches so the oil temperature stays around 350°F and the clams turn golden without absorbing too much oil.
Storage
Best eaten fresh; leftovers keep only 1 day and lose crispness.
Reheating
Reheat in a hot oven or air fryer to recrisp; avoid microwaving.
Common mistakes to avoid
- •Overcrowding the fryer, which drops oil temperature and makes clams greasy.
- •Overcooking, which toughens the clams.
Serving suggestions
Cooked Fried Clams?
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