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Crispy, juicy whole-belly clams piled high in a buttery, toasted New England-style bun. This iconic seaside sandwich is a taste of summer, ready in under 30 minutes and perfect with a side of tartar sauce.
Prepare Dredging Station and Clams
Heat Oil and Toast Buns
Fry the Clams
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Crispy, juicy whole-belly clams piled high in a buttery, toasted New England-style bun. This iconic seaside sandwich is a taste of summer, ready in under 30 minutes and perfect with a side of tartar sauce.
This new_england recipe takes 30 minutes to prepare and yields 4 servings. At 719.26 calories per serving with 23.56g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Assemble and Serve
Add 1/2 teaspoon of cayenne pepper or a pinch of red pepper flakes to the flour mixture for a spicy kick.
If you prefer a chewier texture without the briny 'pop' of the belly, you can substitute clam strips for whole-belly clams.
Mix 1 teaspoon of dried parsley or dill into the flour mixture for an added layer of fresh flavor.
Add 1/4 teaspoon of garlic powder to the melted butter before brushing it on the buns for extra flavor.
Clams are packed with high-quality, lean protein, which is essential for building and repairing muscles, tissues, and cells in the body.
This recipe provides a significant amount of iron, a mineral crucial for producing hemoglobin, which carries oxygen in the blood, helping to prevent anemia and boost energy levels.
Clams are one of the best natural sources of Vitamin B12, which is vital for nerve function, red blood cell formation, and DNA synthesis.
Clams contain beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
A typical homemade Fried Clam Roll contains approximately 650-800 calories, depending on the size of the roll, the amount of oil absorbed during frying, and the quantity of tartar sauce used.
While delicious, a Fried Clam Roll is considered an indulgence. It is high in calories, fat, and sodium due to the deep-frying process. However, the clams themselves are a good source of protein, iron, and vitamin B12.
Yes, you can make them in an air fryer for a lower-fat version. After dredging, spray the clams generously with cooking oil. Air fry at 400°F (200°C) for 8-10 minutes, flipping halfway through, until golden and crisp. The texture will be slightly different from deep-fried.
Whole-belly clams, used in this authentic recipe, include the soft, briny 'belly' (the clam's viscera), which makes them incredibly juicy and flavorful. Clam strips are just the tougher adductor muscle of the clam, resulting in a chewier, milder-tasting product.
Use a neutral oil with a high smoke point. Canola, vegetable, peanut, or safflower oil are all excellent choices for deep-frying clams.
Three things are key: 1) Make sure your clams are patted completely dry. 2) Ensure your oil is at the correct temperature (365°F/185°C). 3) Do not overcrowd the pot. Frying in small batches maintains the oil temperature and ensures a crispy result.