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New England Fried Clams

Fried clams are a classic New England dish, beloved for their crispy exterior and tender, flavorful meat. Traditionally made with soft-shell clams (like Ipswich clams), they are soaked in buttermilk, breaded in a mixture of flour and cornmeal, and fried to golden perfection.
Often served with lemon wedges, tartar sauce, and sides like coleslaw or French fries, fried clams offer a delicious taste of the coast, capturing the essence of simple, yet indulgent, seaside fare.
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Prep Time 40 minutes
Cook Time 10 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 1 pound of fresh clams Ipswich or soft-shell clams are preferred
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • Vegetable oil for frying
  • Lemon wedges and tartar sauce for serving

Instructions
 

Preparation:

  1. Begin by cleaning the clams thoroughly. Rinse them in cold water and shuck them, removing the clam from the shell. Set the clams aside in a bowl.

Marination:

  1. Pour the buttermilk over the clams and let them soak for about 30 minutes. This helps tenderize the clams and adds a subtle tang to the flavor.

Breading:

  1. In a shallow dish, combine the flour, cornmeal, salt, pepper, and paprika. Mix well to ensure the seasoning is evenly distributed.
  2. Remove the clams from the buttermilk, allowing any excess to drip off, and dredge them in the flour-cornmeal mixture, coating them evenly.

Frying:

  1. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
  2. Carefully drop the clams into the hot oil in small batches, ensuring not to overcrowd the pan.
  3. Fry the clams for about 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the clams and drain them on a paper towel-lined plate.

Serving:

  1. Serve the fried clams immediately with lemon wedges and tartar sauce on the side. These fried clams pair beautifully with a side of coleslaw or French fries, offering a true taste of New England.

Video

Notes

Choosing the Right Clams:
  • Ipswich Clams (Soft-Shell Clams): These are the traditional choice for New England fried clams due to their sweet and tender meat. They are often referred to as "steamers" and have a distinctive flavor that many clam lovers prefer.
  • Substitutions: If Ipswich clams are not available, you can use other small clams, such as littlenecks or cherrystone clams. The taste and texture may vary slightly, but the dish will still be delicious.
Breading Tips:
  • Cornmeal for Crunch: The combination of flour and cornmeal in the breading adds an extra layer of crunch to the clams. The cornmeal gives the fried clams their characteristic texture, which contrasts nicely with the tender clam meat.
  • Seasoning Adjustments: Feel free to adjust the seasoning in the breading to your taste. Adding a pinch of cayenne pepper can give the clams a slight kick, or try adding some dried herbs like oregano or thyme for a different flavor profile.
Frying Techniques:
  • Oil Temperature: Maintaining the oil at the correct temperature (around 350°F or 175°C) is crucial for achieving perfectly fried clams. If the oil is too hot, the clams may burn on the outside before cooking through. If it's too cool, the clams will absorb more oil and become greasy.
  • Batch Frying: Fry the clams in small batches to avoid overcrowding the pan. Overcrowding can cause the oil temperature to drop, resulting in soggy clams.