Fried Clams: Crispy New England-Style Recipe
Crispy outside, juicy meat inside, and a squeeze of fresh lemon make crispy fried clams!
Make crispy, golden deep-fried clams you love from your favorite seafood restaurant right at home! Usually, they have a crisp crust and a sweet, briny center that tastes like the coast. But one wrong step, and they turn greasy and chewy.
With this New England fried clams recipe, you’ll get ingredient measurements, oil temperature, batch-frying, and tips that ensure every clam stays crunchy.
Table of Contents
Not in the mood to fry? Order online from Red Crab Juicy Seafood. But if you want to try making your own batch of crispy deep-fried clams, let’s get started!
Fried Clams Recipe
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 mins
- Servings: 4
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 mins
- Servings: 4
Ingredients for Fried Clams
- Clams – 1 ½ pounds, drained and shucked (bellies, if you can get them)
- Buttermilk – 1 cup
For coating, you need:
- Cornstarch – 1 cup
- All-purpose flour – 1 cup
- Salt – 1 teaspoon or more to taste
- Ground black pepper – ½ teaspoon
- Paprika – ½ teaspoon
- Cayenne pepper – ¼ teaspoon (optional)
For serving deep-fried clams:
- Lemon wedges
- Tartar sauce
To make a quick tartar sauce, you need to mix the following:
- Mayonnaise – ¾ cup
- Dill pickle – 2 tablespoons (finely chopped)
- Capers – 1 tablespoon
- Lemon juice – 1 tablespoon
- Dijon mustard – 1 tablespoon
- Fresh parsley – 1 tablespoon (minced)
Ingredient Notes and Easy Substitutions
Which clams? Ipswich fried clams are the classic choice for fried clam bellies. They can be difficult to find. So, shucked littleneck or cherrystone clams work well. Are the clams large? Halve them. Trim off the chewy bits and pat them dry.
How to Make Crispy Fried Clams
For the best New England fried clam recipe, follow these instructions.
- Drain 1 ½ pounds shucked clams and dry them. Soak them in 1 cup buttermilk for 10-15 minutes.
Tip: Even though for this recipe, I use raw clams, you can also go with the best frozen fried clams. Just make sure you thaw clams overnight. - Meanwhile, in a shallow bowl, whisk together 1 cup all-purpose flour, 1 cup cornstarch, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper (optional).
- In a heavy-bottomed pot, heat 8 cups of oil to 375°F. It shouldn’t reach the maximum fill level of the pot. And keep checking its temperature.
- Remove the clams from the buttermilk. Let excess milk drip off.
- Toss the clams in the flour mixture until lightly coated. Scrape off excess coating.
- Fry in batches. Take about ¼ pound of clams in each round. Fry them for about 2–3 minutes (for each batch), until golden and crisp. Don’t crowd the pot, and keep the oil between 350°F and 375°F.
- When checking doneness, clams should reach an internal temperature of 145°F.
- Keep clams crisp by placing them on a wire rack over a baking sheet.
- Make tartar sauce by combining ¾ cup of mayonnaise, 2 tablespoons of dill pickle, 1 tablespoon capers, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, and 1 tablespoon of fresh minced parsley in a bowl.
- Serve the deep-fried clams while they’re still hot. Present them with lemon wedges and tartar sauce.
Tip: Don’t stack or cover the fried clams. Trapped steam can soften the coating.
Whole-Belly Fried Clams vs. Clam Strips
Whole-belly fried clams vs. clam strips are more of a texture and flavor difference.
- Whole-belly fried clams: The bellies are part of the clams. So, they taste fuller and saltier. Beneath the crispy coating, the meat is soft and slightly chewy. They are a classic New England fried clams and need a gentle hand to keep them tender.
- Deep-fried clam strips: Clam strips are made from larger surf clams, typically the foot, without the belly. They are milder in flavor. Texture-wise, they’re firmer and more uniform. So, you can easily coat and fry them until golden and crispy.
Wondering which one to go with? Choose whole-belly clams for a more traditional New England fried clams recipe and richer experience. Want a milder taste and a crispy bite? Go with fried clam strips!
Tips for Crispy, Tender Fried Clams
There are a few things that I learned over time. Those helped me come up with this best deep-fried clams recipe. So, to save you time and effort, here’s what you should know!
Choosing and Cleaning Fresh Clams
- Choose clams that have no cracked shells. They should have a clean, briny smell.
- Scrub hard-shell clams in cold running water before you shuck them.
- After you’ve shucked clams, drain well. Pat them dry with paper towels.
- In this recipe, the clams are raw. But for the best frozen fried clams, thaw them safely in the refrigerator. Remove excess moisture before coating. Or else, the coating won’t stick.
Getting the Coating to Stick
- Pat the clams dry. Then, coat them with buttermilk.
- Drain off excess liquid properly before tossing them in the flour and cornstarch mixture for a light coating.
- Shake off the excess.
- Once you’re done coating the clams, fry them as soon as possible! Otherwise, the coating becomes gummy.
Preventing Greasy or Soggy Fried Clams
- Maintain oil temperature at 350-375°F.
- Fry clams in small batches. It’ll keep up the temperature and let the clams fry well.
- Cook until the coating turns golden and crisp.
- Make sure the clams reach an internal temperature of 145°F.
- To keep deep-fried clams crunchy, avoid piling them on paper towels. Instead, transfer them to a wire rack and serve immediately.
New England Fried Clams and Regional Styles
Fried clams are a New England seafood-shack staple. They’re usually served with fries, coleslaw, lemon, and tartar sauce. Coming to regional styles, Ipswich fried clams are particularly famous for their soft shells in Massachusetts. Maine fried clams use whole-belly soft-shell clams, and fried clam bellies offer a rich, briny flavor. On the other hand, fried clams in Cape Cod have their own traditions.
Fried Clams Nutrition and Serving Ideas
Nutrition and Calories in Fried Clams
Fried clams are loaded with protein, vitamin B12, iron, and other vital nutrients. What adds to the calories, fats, and carbs? Breading and frying oil! Nutrition and calories in fried clams vary depending on the quantity of clam, coating, and oil that’s absorbed during frying.
So, are fried clams good for you? Yes! Have a lighter meal to get maximum fried clams nutrition. Serve a moderate portion with vegetables or a fresh salad.
What to Serve with Fried Clams
Got a New England fried clams recipe or fried clam strips ready and wondering what to serve with them? Go with any of these. Or, you can choose multiple! It’ll make a satisfying meal. Some may add to the fried clams’ nutrition, too.
- French fries are a salty and crunchy favorite.
- Creamy coleslaw offers a cool contrast.
- Hush puppies are a bit of Southern comfort.
- Corn on the cob is a sweet and easy side.
- Lemon wedges and tartar sauce play off the briny flavor of the clams.
- Garden salad brings in freshness.
Try Fried Clams at Red Crab Juicy Seafood
Craving fried clams but not in the mood to spend hours in the kitchen? Let Red Crab Juicy Seafood handle your meal! Enjoy seafood that is the focus of the dining experience with flavorful seafood boils, your favorite seafood picks, and sauces to match your preference. If you’re debating fried oysters vs. fried clams, order the fried seafood buckets and see which one’s best. Whether you’re planning a casual dinner with friends or a family meal, there’s much to try!
Ready to discover your next seafood spot? Browse the Red Crab Juicy Seafood menu and discover a nearby location for your next outing.
frequently asked questions
How to make fried clams at home?
Soak 1 ½ pounds shucked clams in buttermilk for 10 to 15 minutes, then coat in seasoned flour and cornstarch and fry in 350° to 375° oil for about 2 to 3 minutes, until golden and cooked to 145° in the center.
What is the difference between whole-belly fried clams and clam strips?
Whole-belly clams include the entire soft-shell clam, giving them a richer, brinier flavor and softer texture. Clam strips are usually cut from the foot of larger surf clams and have a milder flavor and firmer texture.
How to reheat fried clams?
To reheat fried clams, put them in an air fryer at 350°F for 3-5 minutes, or in an oven at 375°F for about 5-10 minutes until heated through. Arrange in a single layer to help crisp them up. Avoid the microwave. It can turn the coating soggy.
How long does it take to deep-fry clams?
Clams usually take 2 to 3 minutes to deep-fry in oil heated to 375°F. Cook in small batches to keep the oil hot and to prevent the clam meat from overcooking.
How many calories are in fried clams?
The clams’ quantity, coating, and the amount of oil absorbed during frying all affect the calories in fried clams. For an accurate estimate, calculate the nutrition based on the specific ingredients and quantities in your recipe.
What is the difference between fried clams and fried oysters?
In fried clams vs. fried oysters, fried clams have a briny, slightly sweet flavor and a chewy texture. Fried oysters tend to be buttery and have a soft, plump center. Both are often coated and deep-fried to a golden color.
What do you serve with fried clams?
You can serve fried clams with French fries, tangy coleslaw, hush puppies or corn on the cob. Serve this classic seafood dish with lemon wedges and tartar sauce for a fresh and zesty finish.
Ready for a seafood feast?
Explore Red Crab Juicy Seafood’s menu and find a location near you for your next seafood meal.