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.
Jump to: Ingredients | Instructions | Tips | Questions | Print recipe
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.
Ingredients
- 1 pound shucked whole-belly soft-shell clams, drained
- 1 cup evaporated milk
- 1 cup corn flour (finely ground cornmeal)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- Tartar sauce and lemon wedges, for serving
Instructions
- Soak. Soak the clams in the evaporated milk for 10 minutes.
- Heat the oil. Heat 2 inches of oil to 375°F in a heavy pot.
- Dredge. Mix the corn flour, flour, salt and pepper. Lift the clams from the milk and toss in the coating, shaking off the excess.
- Fry. Fry in small batches 1 to 2 minutes, until golden and crisp. Drain on a rack and sprinkle with salt.
- Serve. Serve hot with tartar sauce and lemon.
Tips
- Shucked whole-belly clams are sold by the pint at New England fish markets.
- Clam strips can be fried the same way.
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.
More seafood recipes
All seafood recipes | All recipes | Cooking guide and safe temperatures
