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.
Clam Preparation
Method
Clam Preparation
- 1
Clean the Clams
Rinse the fresh clams under cold running water to remove any sand or debris. Scrub the shells with a brush if necessary and set aside to drain.
- 2
Prepare the Breading Stations
In a shallow bowl, place the all-purpose flour. In a second shallow bowl, beat the two eggs until well combined. In a third shallow bowl, combine the breadcrumbs, salt, black pepper, garlic powder, and paprika.
- 3
Bread the Clams
Take each clam and first dip it into the flour, ensuring it is fully coated. Shake off any excess flour. Next, dip the clam into the beaten eggs, letting any excess drip off. Finally, coat the clam in the breadcrumb mixture, pressing gently to adhere the breadcrumbs.
Cooking
- 4
Heat the Oil
In a large skillet or frying pan, heat the oil over medium-high heat until it reaches about 350°F (175°C). You can check if the oil is hot enough by dropping a small piece of bread into it; it should sizzle immediately.
- 5
Fry the Clams
Carefully add the breaded clams to the hot oil in batches to avoid overcrowding the pan. Fry for about 2-3 minutes on each side or until they are golden brown and crispy.
- 6
Drain the Clams
Once cooked, use a slotted spoon to remove the clams from the oil and place them on a plate lined with paper towels to drain excess oil. Season with a little extra salt if desired.
