Fried Clams Recipe

Rinse clams under cold running water to remove surface grit. Discard any clams with cracked shells or that do not close when tapped.

Place clams in a large bowl and add 6 cups cold water and 2 tablespoons coarse kosher salt. Let them soak, refrigerated if possible, for 20–30 minutes to purge sand. Swirl occasionally, then lift clams out (do not pour the bowl through a colander because sand will resettle).

When ready to cook, scrub any remaining debris from shells with a stiff brush and rinse. Pat clams dry with paper towels. Squeeze the halved lemon over clams and set lemon halves aside for serving.

While clams soak, combine 1/2 cup mayonnaise, 2 tsp pickle relish, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1 tsp chopped capers (if using), 1 tbsp chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Mix until smooth, taste and adjust seasoning. Chill until ready to serve.

Make the dry mix

In a shallow bowl or wide plate, whisk together 1.5 cups all-purpose flour, 1/2 cup cornstarch, 1/2 cup cornmeal, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper until evenly combined.

Make the wet batter

In another bowl, whisk together 2 beaten eggs and 1 cup cold club soda or beer until smooth. The batter should be thick but pourable; if too thin, add a tablespoon of flour, if too thick, add a splash more soda.

Set up a three-station breading area: (1) dredge flour (1 cup) in one shallow bowl, (2) beaten egg in a second shallow bowl (1 egg reserved), and (3) dry mix or panko in a third. You can use the wet batter instead of egg for a thicker coating—dip clams in batter then into the dry mix for a batter-fried crust.

Pour 2 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small pinch of batter: it should sizzle and turn golden in about 30–45 seconds.

Working in small batches to avoid crowding, dredge each clam in the 1 cup flour, dip into the beaten egg (or wet batter), then press into the dry mix or panko to coat completely. Shake off excess.

Carefully add 6–8 clams per batch to the hot oil. Fry, turning once if needed, until coating is golden brown and crisp, about 2–3 minutes total (timing depends on clam size). Do not overcook—clams inside should be tender.

Using a slotted spoon or spider, transfer fried clams to a wire rack set over a baking sheet (or to paper towels) to drain. Keep warm in a 200°F (95°C) oven while you finish remaining batches.

Between batches, monitor oil temperature and allow it to return to 350°F before adding more clams.

Arrange fried clams on a platter, sprinkle with chopped parsley and serve with lemon wedges and chilled tartar sauce on the side. Serve immediately so crust stays crisp.

Optional: offer extra hot sauce or malt vinegar on the side.