Maine Fried Clam Basket
Whole-belly clams dipped in evaporated milk and cornmeal-flour batter, fried crisp and served in a paper-lined basket with fries.
- Prep
- 20 min
- Cook
- 15 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
- 28
- carbs
- 48
- protein
- 20
- calories
- 520
Instructions
- 1
Put the clams in the evaporated milk. Let them soak for at least 15 minutes.
- 2
Mix the flour, cornmeal, and salt together in a shallow dish.
- 3
Heat the oil in a deep fryer or heavy pot to 350-360°F.
- 4
Lift the clams from the milk and let excess drip off. Coat them in the flour-cornmeal mixture.
- 5
Fry the clams in small batches for 1-2 minutes until golden brown. Do not crowd the pot.
- 6
Lift the clams out with a slotted spoon. Drain them on paper towels.
- 7
Serve immediately in a basket with lemon wedges and tartar sauce.
Chef's tips
Use whole-belly soft-shell clams rather than clam strips for the true Maine seafood-shack style. Keep the oil at a steady 350-360°F so the clams cook quickly without soaking up extra oil.
Storage
Best eaten immediately; frying does not hold well for storage.
Reheating
Reheat in a hot oven or air fryer briefly to re-crisp; avoid microwaving.
Common mistakes to avoid
- •Crowding the fryer, which makes the clams soggy and greasy
- •Frying at too low a temperature, which causes the clams to soak up excess oil
Serving suggestions
Cooked Maine Fried Clam Basket?
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