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Ingredients
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Clams & Prep
Breading Station
Wet Batter
Frying & Serving
Method
Clams & Prep
- 1
Rinse the shucked clams under cold running water to remove sand and grit. Place clams in a bowl with 1 cup cold water, 1 tsp kosher salt and the ice to keep them cold for 10 minutes, then drain and pat dry thoroughly on paper towels. Dry clams fry best — remove as much surface moisture as possible.
Breading Station
- 2
In a shallow bowl or pie plate, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1/2 cup panko (if using), 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp black pepper and 1 tsp kosher salt. Make sure the mixture is evenly combined.
Wet Batter
- 3
Frying & Serving
- 4
Heat Oil
Pour about 4 cups of neutral oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, heat until a small pinch of flour sizzles and browns in about 30 seconds.
- 5
Coat Clams
Working in small batches, toss the dried clams briefly in the dry breading mixture to coat. Shake off excess, then dip each clam into the cold wet batter to coat, letting excess drip back into the bowl. If you want an extra-crispy double coating, return the battered clam to the dry mix, pressing lightly to adhere.
- 6
Fry
Carefully lower a few clams into the hot oil without overcrowding (crowding lowers oil temperature). Fry for 1.5–3 minutes, turning once, until golden brown and crisp. Smaller clams may cook faster — watch for color and firming. Maintain oil temperature around 350°F (175°C) between batches; adjust heat as needed.
- 7
Drain & Season
Using a slotted spoon or spider, transfer fried clams to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle lightly with flaky salt if desired. Keep finished clams in a single layer in a 200°F (95°C) oven while you finish remaining batches to preserve crispness.
- 8