Fried Clams Recipe
Crispy fried Ipswich whole-bellied clams, served with tartar sauce.
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Ingredients
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Clams
Breading
Frying
Tartar Sauce
Method
Prepare the Clams
- 1
Soak the Clams
In a medium bowl, soak the Ipswich whole-bellied clams in buttermilk for at least 30 minutes. This will help to tenderize the clams and add flavor.
Prepare the Breading
- 2
Mix Dry Ingredients
In a shallow dish, combine the all-purpose flour, cornmeal, salt, black pepper, and paprika. Mix well to ensure all ingredients are evenly distributed.
Fry the Clams
- 3
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of the breading mixture into it; if it sizzles, the oil is ready.
- 4
Coat the Clams
Remove the clams from the buttermilk, allowing excess to drip off. Dredge the clams in the breading mixture, making sure they are fully coated.
- 5
Fry the Clams
Carefully place the breaded clams into the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove them and place them on a plate lined with paper towels to drain excess oil.
Make the Tartar Sauce
- 6
Combine Ingredients
In a small bowl, mix together the mayonnaise, dill pickle relish, lemon juice, salt, and black pepper until smooth. Adjust seasoning to taste.
Serve
- 7
Plate the Dish
Serve the crispy fried clams hot with a side of tartar sauce for dipping.