Fried Clams Recipe
Indulge in our crispy Fried Clams, perfectly golden and seasoned to perfection. Each bite offers a delightful crunch, revealing tender, succulent clam meat inside. Served with a zesty tartar sauce and a wedge of lemon, these mouthwatering treats are a seaside classic that will transport your taste buds to the coast.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Clams
Method
Preparation
Prepare the Clams
Rinse the fresh clams under cold water to remove any sand or debris. If using whole clams, shuck them and set aside the meat. If using already shucked clams, make sure they are cleaned.
Make the Batter
In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, salt, black pepper, and garlic powder. Gradually add the cold water while stirring until you achieve a smooth batter.
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter in; it should sizzle and float.
Fry the Clams
Dip each clam into the batter, allowing any excess to drip off. Carefully place them into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 3-4 minutes per side.
Drain and Serve
Remove the fried clams from the oil using a slotted spoon and place them on paper towels to drain excess oil. Serve hot with lemon wedges on the side.