Recipe: New England-Style Fried Clams

Bring a taste of New England home with these crisp bellies

Here's why we love fried clams: Even when they're battered and fried, the briny flavor shines through-and you can't beat a dunk in tartar sauce.

When making this New England summer staple, give the clams a good rinse to get rid of any sand or grit. For a more tempura-style fried clam, stir in one cup of the wet ingredients with the dry ingredients and dip.

To learn more, read "Belly of the Feast."

Recipe from the Tasting Table Test Kitchen

Fried Clams
4.2 from 5 ratings
Bring the New England clam shack home with our recipe for classic fried clam bellies.
Prep Time
Cook Time
fried clams
Total time: 35 minutes
  • Canola oil, for frying
  • 1 cup corn flour
  • ¼ cup all-purpose flour
  • 1 teaspoon kosher salt, plus more to taste
  • 1 cup whole milk
  • ½ cup buttermilk
  • 1 large egg
  • 2 pounds full-belly clams, shucked
  • Tartar sauce and lemon wedges, for serving
  1. In a large heavy-bottomed pot, pour enough oil to reach a depth of 2 inches. Heat the oil until it reaches 375° on a deep-fry thermometer.
  2. Over a medium bowl, sift together both flours. Stir in the salt.
  3. In a separate bowl, beat together the whole milk, buttermilk and egg. Dip 1 clam at a time into the milk mixture, then dredge in the corn-flour mixture and drop it into the oil. Fry the clams in batches, turning occasionally, until the clams are golden brown and crisp, 40 seconds to 1 minute. Remove using a slotted spoon and transfer to a paper towel-lined plate to drain. Season with salt while still warm. Serve with tartar sauce and lemon wedges.
Calories per Serving 886
Total Fat 62.3 g
Saturated Fat 6.4 g
Trans Fat 0.3 g
Cholesterol 121.9 mg
Total Carbohydrates 40.5 g
Dietary Fiber 2.1 g
Total Sugars 4.7 g
Sodium 1,466.8 mg
Protein 41.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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