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 the wet ingredients with the dry ingredients and dip.
To learn more, read "Belly of the Feast."
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 5 minutes
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.