PEI Fried Clams
Whole shucked clams dipped in a light batter or crumb and fried until crisp, served with lemon and tartar sauce.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •deep pot or deep-fryer
- •slotted spoon
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 20 g
- carbs
- 32 g
- protein
- 16 g
- calories
- 380
Instructions
- 1
Soak the drained clams in the buttermilk for at least 15 minutes.
- 2
Mix the flour, cornmeal, salt and pepper in a shallow dish.
- 3
Heat the oil in a deep pot to 180C (350F).
- 4
Lift the clams from the buttermilk, letting excess drip off, then dredge in the flour mixture.
- 5
Fry in small batches for 2-3 minutes until golden brown, taking care not to overcrowd the pot.
- 6
Drain on paper towel and serve hot with lemon wedges and tartar sauce.
Chef's tips
Fry in small batches to keep the oil temperature steady and the clams crisp rather than greasy.
Ingredient substitutions
- buttermilk → regular milk with a splash of lemon juice as a stand-in
Storage
Best eaten immediately; not recommended for storage.
Reheating
Reheat briefly in a hot oven to re-crisp; avoid microwaving, which makes them rubbery.
Common mistakes to avoid
- •Overcrowding the fryer, which drops the oil temperature and makes clams soggy
- •Overcooking, which makes clams tough
Serving suggestions
Cooked PEI Fried Clams?
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