Fried Whole-Belly Clams

Shucked whole-belly clams soaked in evaporated milk, dredged in a corn flour and flour mix and fried crisp and golden. A New England clam shack favorite. Serves 4.

No added sugar

Contains: milk, shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 20 min
  • Cook 10 min
  • Total 30 min
  • Yield 4 servings
  • Level Intermediate

Updated

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Basket of crispy fried whole-belly clams with tartar sauce, lemon and fries

Fried whole-belly clams are the signature of the New England clam shack. The soft-shell clams are fried with their sweet, briny bellies intact, coated in a light corn flour breading.

Serve them in a paper-lined basket with fries, coleslaw and tartar sauce.

Instructions

  1. Soak. Soak the clams in the evaporated milk for 10 minutes.
  2. Heat the oil. Heat 2 inches of oil to 375°F in a heavy pot.
  3. Dredge. Mix the corn flour, flour, salt and pepper. Lift the clams from the milk and toss in the coating, shaking off the excess.
  4. Fry. Fry in small batches 1 to 2 minutes, until golden and crisp. Drain on a rack and sprinkle with salt.
  5. Serve. Serve hot with tartar sauce and lemon.

Nutrition per serving (estimated)

470Calories
47 gCarbohydrates
1 gFiber
46 gNet carbs
25 gProtein
20 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

No added sugar

Tips

  • Food safety: before cooking, discard any clams or mussels with cracked shells or that stay open when tapped; after cooking, discard any that did not open.
  • Shucked whole-belly clams are sold by the pint at New England fish markets.
  • Clam strips can be fried the same way.

Having trouble? See breading that falls off in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Best eaten right away. Refrigerate leftovers up to 1 day and reheat in the air fryer at 400°F for 2 to 3 minutes.

Questions about this recipe

What are whole-belly clams?
Soft-shell clams fried whole, belly included, for a richer, briny flavor than clam strips.
What is corn flour?
Very finely ground cornmeal; it gives the light, crisp clam shack coating.

Serve it with

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Pairs with: Sauvignon Blanc, Muscadet or a dry rosé. Wine pairing guide

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