Fried Clams, New England-Style
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
448 kcal
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Course
Main Course
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Cuisine
American
Fried Clams, New England-Style
Description
Fried Clams, New England-Style relies on a specially blended dry mix of all-purpose flour and cornflour with seasonings including salt, black pepper, and cayenne pepper to coat freshly shucked steamer clams. The clams are first soaked briefly in buttermilk to help the fry mix adhere. The oil is heated to 375°F for optimal frying temperature, ensuring the clams develop a crisp coating without absorbing excess oil.
Frying is done in batches to prevent overcrowding, with cooked clams kept warm in a low-temperature oven while the rest fry. This method preserves the crunch and avoids sogginess. The seasoning in the flour mix provides a subtle heat and balanced flavor that complements the delicate clam meat.
This dish is traditionally served hot as a seafood appetizer or alongside fries for a casual meal. Using peanut oil or similar high-heat oil supports a clean fry and crisp crust. To maintain perfect texture, allow excess buttermilk to drip off before coating and avoid oil temperature fluctuations during frying.
Ingredients
For the New England style fry mix
- 1 cup cornflour not cornmeal; see FAQ above
- 1 cup all-purpose flour
- 1 teaspoon fine sea salt or table salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon cayenne pepper
For the clams
- 1 1/2 pounds steamer clam shucked, whole belly
- About 6 cups peanut oil for deep-frying, or canola or other vegetable oil
- 1 cup buttermilk (either low-fat or full-fat)
- fry mix above, New England-style
Instructions
Make the New England style fry mix
- Combine the flours, salt, and both peppers in a large mixing bowl and mix well. You'll have more than you need for this recipe, so whatever is left over you can store in an airtight glass container in the refrigerator for several weeks or more.
Fry the clams
- In many cases, you'll be frying in batches to avoid the problems that can happen if you overcrowd your fryer. In anticipation of this, line a baking sheet with a clean brown paper bag, and preheat the oven to 250ºF (121°C).
- Heat 3 inches of oil to 375°F in a 4- to 5-quart Dutch oven over medium heat or in a deep fryer.
- While the oil is heating, pour the buttermilk into a large bowl, and put the fry mix in another. Drop the clams into the buttermilk and stir gently. Using a wire-mesh skimmer or a slotted spoon, carefully lift up a small batch (in this case, about half of the clams you're frying), allowing the excess buttermilk to drip back into the bowl.
- Drop the clams into the fry mix and gently toss them to coat evenly with the mix. Quickly dry off the skimmer.
- When the oil reaches temperature, lift the clams out of the fry mix with the skimmer, gently shake off the excess, and slip them carefully into the oil.
- Try to spread the food out in the pot so there is less chance of the pieces sticking to each other. ☞ TESTER TIP: The first few moments are crucial: let the seafood cook for 15 to 20 seconds without moving the clams (or the fryer basket)—if you do, some of the breading could fall off, making the dish greasy.
- Stir the clams so that they cook evenly, 1 to 1 1/2 minutes more. This also helps to loosen any pieces that might have stuck together. If anything sticks to the bottom of the pot, loosen it with tongs. Stay right there at the fryer, moving the seafood occasionally so it cooks evenly.
- Transfer the clams from the hot oil to the paper-bag-lined baking sheet to drain. You can keep the clams warm in the oven while you fry the second batch.
- Transfer the clams to a platter with lemon wedges and parsley sprigs--and fries aren't out of the question.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 448kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 10g | 20% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 14mg | 5% |
| Sodium | 660mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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