Fried Whole-Belly Clams
Crispy, golden-fried soft-shell clams with their sweet, briny bellies intact. This iconic New England summer treat is a taste of the seaside, ready in under 30 minutes and perfect with a side of tartar sauce.
For 4 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare Dredging Station & Clams
- b.In a shallow bowl or pie plate, pour the evaporated milk.
- c.In a second shallow bowl, whisk together the all-purpose flour, corn flour, 1 teaspoon of salt, black pepper, and paprika until well combined.
- d.Gently pat the shucked clams dry with paper towels to remove excess moisture. This helps the coating adhere better.
- 2
Step 2
- a.Heat the Frying Oil
- b.Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2-3 inches.
- c.Heat the oil over medium-high heat until a deep-fry or candy thermometer registers 375°F (190°C). Maintaining this temperature is key for crispy, non-greasy clams.
- 3
Step 3
- a.Coat the Clams
- b.Working in small batches (about 1/2 cup at a time), dip the clams into the evaporated milk, allowing any excess to drip off.
- c.Immediately transfer the milk-coated clams to the flour mixture. Toss gently with your hands or a fork to ensure they are fully and evenly coated.
- d.Lift the clams out of the flour and shake gently to remove any excess coating.
- 4
Step 4
- a.Fry the Clams
- b.Carefully lower the coated clams into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature.
- c.Fry for 60 to 90 seconds, stirring gently once with a spider strainer, until they are golden brown and crispy.
- d.Use the spider strainer or a slotted spoon to remove the clams from the oil.
- 5
Step 5
- a.Drain, Season, and Serve
- b.Transfer the fried clams to a wire rack set over a baking sheet to drain. This allows air to circulate and keeps them crispy.
- c.Immediately sprinkle the hot clams with the remaining 1/2 teaspoon of salt.
- d.Allow the oil to return to 375°F (190°C) before frying the next batch. Repeat until all clams are cooked.
- e.Serve immediately with fresh lemon wedges and tartar sauce.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Maintaining the oil temperature at 375°F (190°C) is crucial. If it's too low, the clams will be greasy; if it's too high, they'll burn before cooking through.
- 2Don't overcrowd the pot. Fry in 3-4 small batches to keep the oil hot and ensure the clams get crispy.
- 3A wire rack is superior to paper towels for draining. It prevents the bottoms from steaming and becoming soggy.
- 4For the freshest taste, buy live soft-shell clams (steamers) and shuck them yourself just before frying.
- 5Serve immediately. Fried clams lose their signature crispiness within minutes as they cool down.
Adapt it for your goals.
Coating
For an even crunchier texture, replace half of the corn flour with fine-ground cornmeal.
SeasoningSeasoning
Add 1 teaspoon of Old Bay Seasoning or a pinch of cayenne pepper to the flour mixture for a spicier kick.
LiquidLiquid
Buttermilk can be used as a substitute for evaporated milk, which will add a pleasant tangy flavor to the clams.
Why this is on our healthy list.
Rich in Iron
Clams are an exceptional source of heme iron, which is crucial for producing hemoglobin, the protein in red blood cells that carries oxygen throughout the body.
Excellent Source of Protein
They provide high-quality, lean protein that is essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
Packed with Vitamin B12
A single serving of clams can provide well over the daily recommended intake of Vitamin B12, which is vital for nerve function, red blood cell formation, and DNA synthesis.
Source of Omega-3 Fatty Acids
Clams contain beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Frequently asked questions
A typical serving of fried whole-belly clams (about 1 cup) contains approximately 500-650 calories, primarily from the clams, coating, and absorbed frying oil.