Fried Clams Recipe
Fried Clams Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The clam's crunchy, golden coating will truly melt in your mouth. One bite and you'll understand why these are considered a delicacy! Tim Connolly, Freeport, Maine
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups yellow cornmeal, divided
  • 1/2 cup cake flour, divided
  • 2/3 cup water
  • 12 fresh cherrystone clams, shucked
  • Oil for deep-fat frying
  • 1/2 teaspoon salt
  • Tartar sauce or seafood cocktail sauce, optional

Directions

In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour.
Dip clams in batter; shake off excess. Coat with cornmeal mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt.
Serve immediately with sauce if desired. Yield: 1 dozen.
Originally published as Fried Clams in Taste of Home June/July 2009, p12

Nutritional Facts

1 each: 127 calories, 4g fat (0 saturated fat), 4mg cholesterol, 106mg sodium, 18g carbohydrate (0 sugars, 1g fiber), 4g protein.

  • 1-1/2 cups yellow cornmeal, divided
  • 1/2 cup cake flour, divided
  • 2/3 cup water
  • 12 fresh cherrystone clams, shucked
  • Oil for deep-fat frying
  • 1/2 teaspoon salt
  • Tartar sauce or seafood cocktail sauce, optional
  1. In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour.
  2. Dip clams in batter; shake off excess. Coat with cornmeal mixture.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt.
  4. Serve immediately with sauce if desired. Yield: 1 dozen.
Originally published as Fried Clams in Taste of Home June/July 2009, p12

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katlaydee3 User ID: 3741999 249484
Reviewed Jun. 16, 2016

"I was really excited to try this recipe because I have always loved fried clam strips. Well, this is an awful lot of work with the cleaning and shucking; but even more so I just couldn't get past the idea that I would be eating something that looked so unappetizing. I actually never got to the frying part and I threw the clams away. I realize this sounds ridiculous, but I think this may be one of those dishes that you just need to be raised on."

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