Fried Clams, New England Style
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
290 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Fried Clams, New England Style
Description
This Fried Clams recipe features cleaned, shucked clams submerged in buttermilk to help the seasoned breading adhere. A dry mix combining corn flour, all-purpose flour, salt, black pepper, and cayenne provides a flavorful, crispy coating when fried. The oil is heated to about 360ºF, and clams are fried in small batches for 90 seconds to 2 minutes to achieve a golden crust without overcooking.
For an extra crispy crust, some may double-dip in buttermilk and breading, but the recipe notes this can be excessive. Fried clams are then kept warm in a low oven on a rack to prevent sogginess. The final product offers a crisp exterior with tender, juicy clam meat.
Classic accompaniments include lemon wedges and homemade tartar sauce. This dish pairs well with fried sides, potato salad, or lobster rolls and is commonly enjoyed with beer or white wine for a traditional New England seafood experience.
Ingredients
- 1 pound clams cherrystones, littlenecks, Western littlenecks or Manila clams, shucked
- 1 cup corn flour as in "fish fry" mix
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 1/2 teaspoon cayenne pepper
- 1 cup buttermilk or evaporated milk
- cooking oil for frying
Instructions
- Pick through the clams to make sure there are no bits of shell or obvious grit. Mix all the dry ingredients together in a bowl. Submerge the clams in buttermilk.
- Preheat the oven to 200ºF and put a rack set over a baking sheet inside the oven. Heat enough oil to float the clams, about a quart or so. What oil? Anything you feel like, but I prefer peanut oil. You want the oil hot, about 360ºF.
- When the oil is almost ready, coat a few clams in the breading. Don't do more than your fryer can handle in one batch, as you want the clams to go right from breading into the fryer. If you want super-extra crispy clams, dip the breaded clams back in the buttermilk and again in the breading; I think this is too much, but some people like them that way.
- Fry the clams until they are golden brown, about 90 seconds to 2 minutes. Move them to the rack in the oven and repeat with the remaining clams -- make sure the oil gets back up to temperature between batches. Serve with homemade tartar sauce, malt vinegar, remoulade, ketchup or hot sauce.
Notes
- Serve the fried clams promptly with lemon wedges to enhance their briny flavor.
- Pair them with potato salad or other fried foods for a classic New England meal.
- These clams are commonly enjoyed alongside lobster rolls, beer, or white wine such as Champagne.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 57g | 19% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 750mg | 31% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 254IU | 5% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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