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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.
Prepare Dredging Station & Clams
Heat the Frying Oil
Coat the Clams
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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.
This new_england recipe takes 25 minutes to prepare and yields 4 servings. At 1036.98 calories per serving with 39.41g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Fry the Clams
Drain, Season, and Serve
For an even crunchier texture, replace half of the corn flour with fine-ground cornmeal.
Add 1 teaspoon of Old Bay Seasoning or a pinch of cayenne pepper to the flour mixture for a spicier kick.
Buttermilk can be used as a substitute for evaporated milk, which will add a pleasant tangy flavor to the clams.
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.
They provide high-quality, lean protein that is essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
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.
Clams contain beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
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.
While delicious, fried clams are an indulgence due to being deep-fried in oil, which adds significant fat and calories. However, the clams themselves are a great source of protein, iron, and vitamin B12. Enjoy them in moderation as part of a balanced diet.
Whole-belly clams, made from soft-shell clams, include the sweet, briny 'belly' (the clam's digestive system) and the tender muscle. Clam strips are just the tougher muscle part of larger sea clams, offering a chewier texture without the belly.
A neutral oil with a high smoke point is best. Canola, vegetable, peanut, or safflower oil are all excellent choices as they won't impart a strong flavor and can handle the high heat required for frying.
Three things are key: 1) Ensure your oil is at 375°F (190°C). 2) Fry in small batches to avoid dropping the oil temperature. 3) Drain the cooked clams on a wire rack, not on paper towels, to allow air to circulate.
Yes, but the texture will be different—less crispy than deep-fried. After dredging, spray the clams generously with cooking oil spray. Air fry at 400°F (200°C) for 6-8 minutes, flipping halfway through, until golden and cooked.