New Hampshire Fried Clams
Whole-belly clams dipped in evaporated milk and cornmeal-flour batter, then fried until golden and crackling. A Seacoast staple served in paper boats with tartar sauce and lemon.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 610 kcal
Equipment
- •Deep fryer or heavy pot
- •Slotted spoon
- •Wire rack
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 38
- carbs
- 44
- protein
- 22
- calories
- 610
Instructions
- 1
Drain the shucked clams. Soak them in evaporated milk for 15 minutes.
- 2
Heat oil in a deep fryer or heavy pot to 350°F.
- 3
Whisk the flour, cornmeal, salt, and pepper together in a shallow dish.
- 4
Lift clams from the milk and let excess drip off. Coat them thoroughly in the flour mixture.
- 5
Fry in small batches for 60-90 seconds until golden brown.
- 6
Remove the clams with a slotted spoon. Drain them on a wire rack.
- 7
Sprinkle with additional salt while they are still hot.
- 8
Serve immediately with lemon wedges and tartar sauce.
Chef's tips
Pat clams dry before coating so the crust sticks well. Fry in small batches so the oil temperature does not drop.
Storage
Best eaten immediately; leftovers keep refrigerated 1 day but lose crispness.
Reheating
Reheat in a 400°F oven on a wire rack for 8 minutes to recrisp; avoid microwaving.
Common mistakes to avoid
- •Adding too many clams at once, which cools the oil and makes them greasy.
- •Cooking for too long, which makes the clam bellies tough and rubbery.
Serving suggestions
Cooked New Hampshire Fried Clams?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from New Hampshire
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
