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.
Clams and Coating
Method
Preparation and Frying
- 1
Prepare the Clams
Rinse the clams under cold water to remove any sand or grit. Soak clams in cold water for about 30 minutes, then drain.
- 2
Make the Batter
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, and garlic powder. In another bowl, beat the eggs and mix in the milk.
- 3
Combine Batter and Clams
Add the wet mixture to the dry ingredients and stir until just combined. Fold in the cleaned clams until they are well coated.
- 4
Heat the Oil
In a large deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Clams
Carefully drop spoonfuls of the clam batter into the hot oil. Fry in batches until golden brown and crispy, about 3-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- 6
Serve
Serve hot with your favorite dipping sauce or lemon wedges.
