Best 15 Fried Clams Recipes

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Are you in search of a delightful seafood treat that will tantalize your taste buds? Look no further than fried clams, a classic dish that combines crispy exteriors with tender, succulent interiors. These bite-sized morsels of briny goodness are a popular appetizer or main course, perfect for casual gatherings or special occasions.

Our curated collection of fried clam recipes offers a diverse range of options to suit every palate and preference. Whether you prefer a traditional approach or a creative twist, we have something for everyone. From classic New England-style fried clams to innovative Asian-inspired variations, our recipes provide step-by-step instructions and helpful tips to ensure perfect results every time.

Indulge in the crispy crunch of beer-battered clams, where the light and airy batter perfectly complements the sweet and savory flavors of the seafood. Alternatively, try the simplicity of lightly fried clams, where the delicate taste of the clams takes center stage. For those seeking a healthier option, our baked fried clam recipe delivers a crispy texture without the added oil.

For a taste of Asian fusion, explore our recipes that incorporate exotic flavors and ingredients. The Thai-style fried clams tantalize with a blend of sweet, sour, and spicy notes, while the Japanese-style fried clams offer a delicate balance of flavors with a hint of umami.

No matter which recipe you choose, you're sure to delight in the crispy, golden-brown exteriors and the tender, juicy interiors of these fried clam creations. So gather your ingredients, heat up your oil, and embark on a culinary journey that will leave you craving more.

Here are our top 15 tried and tested recipes!

FRIED CLAMS



Fried Clams image

The clam's crunchy, golden coating will truly melt in your mouth. One bite and you'll understand why these are considered a delicacy! Tim Connolly, Freeport, Maine

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 7

1-1/2 cups yellow cornmeal, divided
1/2 cup cake flour, divided
2/3 cup water
12 fresh cherrystone clams, shucked
Oil for deep-fat frying
1/2 teaspoon salt
Tartar sauce or seafood cocktail sauce, optional

Steps:

  • In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour., Dip clams in batter; shake off excess. Coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt. , Serve immediately with sauce if desired.

Nutrition Facts : Calories 127 calories, Fat 4g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

BATTERED FRIED CLAMS



Battered Fried Clams image

These fried clams are nothing like the ones you find frozen in the supermarket, these are the real McCoy. I like to serve them with my KFC Coleslaw Recipe #110948, chips, or onion rings and french fries and of course tartar sauce is an absolute must! AYUH thats the truth. Note:the cook time is 1-1/2minutes PER BATCH

Provided by lets.eat

Categories     No Shell Fish

Time 11m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/2 cup milk
1 egg yolk
1 tablespoon butter, melted and cooled
1/4 teaspoon salt
1/2 cup all-purpose flour
1 egg white
1 pint shucked clam, rinsed and well drained
oil (for deep frying)
tartar sauce, for dipping

Steps:

  • In a medium sized bowl mix milk, egg yolk, butter, and salt. Sift the flour into the milk mixture stir until smooth. In a small chilled bowl beat the egg white with an electric mixer until soft peaks form. (For best results: refrigerate the bowl, mixer blade and egg white prior to mixing) Fold the beaten egg white into the milk mixture.
  • In a large saucepan or deep fat fryer heat oil to 375'. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300' oven while frying the remaining clams.
  • Serve with tartar sauce.

FRIED RAZOR CLAMS



Fried Razor Clams image

A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me!

Provided by SALMONSNAGGER

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 4

Number Of Ingredients 8

½ cup oil for frying, or as needed
1 (4 ounce) packet saltine crackers, finely crushed
½ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
2 eggs, beaten
4 large razor clams, cleaned and dried

Steps:

  • Heat the oil in a large skillet over medium heat.
  • In a bowl, mix crushed crackers with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat.
  • Fry clams in the hot oil until golden brown. Do not over cook.

Nutrition Facts : Calories 215 calories, Carbohydrate 25 g, Cholesterol 96.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 1.7 g, Sodium 405.3 mg, Sugar 0.5 g

PANKO-BREADED FRIED RAZOR CLAMS



Panko-Breaded Fried Razor Clams image

I grew up on the West Coast where these tasty little treats are found. You can vary the amount of ingredients used in the recipe according to the number of clams you have, but be sure to use real Parmesan cheese and only panko crumbs, not regular bread crumbs. Pound the necks with a meat tenderizer, or deep fry them, if desired. These are delicious!!!

Provided by Danielle Harbold

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 2h20m

Yield 3

Number Of Ingredients 9

6 razor clams, cleaned and dried
2 eggs
1 cup all-purpose flour
salt to taste
black pepper to taste
garlic powder to taste
1 cup panko (Japanese bread crumbs)
¼ cup shredded Parmesan cheese
⅓ cup vegetable oil for frying

Steps:

  • Place a sheet of wax paper on a flat baking sheet sized to fit in your freezer; set aside.
  • Beat eggs together in a bowl. Stir together the four, salt, pepper, and garlic powder in a second bowl. Mix together the panko and Parmesan cheese in a third bowl. Flour the clams well, shaking off any excess. Dip clams into the eggs, then into the panko mixture, pressing it evenly onto the clams. Place on prepared baking sheet, cover with wax paper; freeze until firm.
  • Heat oil in a skillet over medium-high heat. Fry clams until lightly browned, about 1 minute on each side. Do not overcook or they will become tough. Place on paper towels to drain.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 60 g, Cholesterol 158.8 mg, Fat 10 g, Fiber 1.2 g, Protein 25.8 g, SaturatedFat 3 g, Sodium 373.3 mg, Sugar 0.5 g

FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE



Fried Ipswich Whole Belly Clams with Tartar Sauce image

Provided by Sandy Ingber

Categories     Shellfish     Appetizer     Fry     Seafood     Clam     Summer     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 9

1 cup all-purpose flour
6 large eggs
3 cups cracker meal (see Notes)
1/2 cup fine dry bread crumbs
2 tablespoons cornmeal
2 teaspoons Old Bay seasoning
2 pounds (about 4 cups) Ipswich clams, drained (see Notes)
Canola oil for frying
Tartar Sauce

Steps:

  • Line a baking sheet with wax paper. Set up for what we call "standard breading procedure": Put the flour in a shallow bowl; put the eggs in a second shallow bowl and beat them with a fork; put the cracker meal, bread crumbs, cornmeal, and Old Bay in a third shallow bowl and whisk to combine.
  • Spread the clams out on several layers of paper towels and blot them as dry as possible.
  • Heat about 3 inches of canola oil in a large saucepan over medium-high heat to 360°F.
  • Toss the clams in the flour and shake off any excess. Dip the clams into the egg, coating them completely. Lift them out by the handful and let any excess egg drip off, then put the clams into the breading mixture and toss to coat them completely. Keep one hand dry and use the other hand for wet. Transfer to the baking sheet. If the breading begins to clump, put it through a coarse sieve.
  • Fry the clams in small batches-crowding the pan will lower the temperature of the oil and the clams will come out greasy-until golden brown and crisp, about 1 minute. Drain on paper towels.
  • Pile the clams on 4 dinner plates and serve with individual bowls of tartar sauce-and some fries.

FRIED CLAMS WITH TARTAR AND COCKTAIL SAUCES



Fried Clams with Tartar and Cocktail Sauces image

Provided by Valerie Bertinelli

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 25

2 cups corn flour
1 cup all-purpose flour
1 tablespoon seafood seasoning, such as Old Bay
1 tablespoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 cup milk
1 large egg
Canola oil, for frying
1 pound shucked frozen long-neck or soft-shell clam bellies, thawed, or freshly shucked clams
1 cup Tartar Sauce, recipe follows
1 cup Cocktail Sauce, recipe follows
Lemon wedges, for serving
1 cup mayonnaise
2 tablespoons dill relish
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
1 cup ketchup
1 tablespoon Calabrian chile paste, or more to taste
1 tablespoon prepared horseradish, or more to taste
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Combine the corn flour, all-purpose flour, seafood seasoning, salt and pepper in a large bowl. Whisk together the milk and egg in a small bowl and season with salt and pepper.
  • Add enough oil to a heavy-bottomed pot fitted with a deep-frying thermometer to reach 4 inches up the sides. Heat the oil to 365 degrees F and line a sheet tray with paper towels.
  • Dip the clams in the milk, then into the seasoned flour. Add 8 to 10 clams to the oil at a time and fry in batches until they are crispy and golden brown, 45 seconds to 1 minute. Remove the clams to the lined sheet tray. Continue frying the remaining clams.
  • Sprinkle the clams with salt and pepper and transfer to a platter. Serve with the Tartar and Cocktail sauces and lemon wedges.
  • Stir together the mayonnaise, relish, dill, lemon juice, salt and pepper in a medium bowl and refrigerate at least 1 hour and up to 2 days.
  • Stir together the ketchup, chile paste, horseradish, lemon juice, Worcestershire, salt and pepper in a medium bowl and refrigerate until serving, or up to 1 week.

NEW ENGLAND DEEP FRIED CLAMS



New England Deep Fried Clams image

Make and share this New England Deep Fried Clams recipe from Food.com.

Provided by Steve P.

Categories     Lunch/Snacks

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 egg, separated
1/2 cup milk
1/4 teaspoon salt
1 tablespoon butter, melted
1/2 cup flour, sifted
1 pint raw maine clam, shucked
oil (for frying)

Steps:

  • Beat egg white until stiff.
  • Add milk, salt, and melted butter to egg yolk and beat together.
  • Add flour and stir.
  • Fold into stiffly beaten egg white.
  • Drain clams and dip each into batter and fry in deep fat at 375F until golden.
  • Drain on paper towels.

CLAM BOX FRIED CLAMS, IPSWICH MASS



Clam Box Fried Clams, Ipswich Mass image

I love fried clams any time of year, and these are really good! From the Clam Box in Ipswich Mass. Courtesy of www.Newenglandcooking.com

Provided by CookinNEatinGal

Categories     Healthy

Time 11m

Yield 3-4 serving(s)

Number Of Ingredients 10

1/2 cup evaporated milk
3/4 cup whole milk
1 egg
1/2 teaspoon vanilla
1 dash salt
1 dash pepper
4 dozen freshly shucked clams
1/2 cup cake flour
1 1/2 cups yellow cornmeal
oil, for frying

Steps:

  • Combine evaporated and whole milk, egg, vanilla, salt, and pepper.
  • Soak clams in liquid for a few mins., then dredge in combination of cake flour and cornmeal, fluffing them in the flour mix for light, but thorough coverage.
  • Shake off excess flour.
  • Heat oil to 375*F.
  • Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown.

Nutrition Facts : Calories 622.4, Fat 11.4, SaturatedFat 4.4, Cholesterol 149.9, Sodium 1562.3, Carbohydrate 80.4, Fiber 4.8, Sugar 3.7, Protein 47.7

FRIED CLAMS



Fried Clams image

Provided by Joey Campanaro

Categories     Milk/Cream     Fry     Lemon     Cornmeal     Clam     Summer     Parsley     Gourmet

Yield Makes 8 servings

Number Of Ingredients 14

10 cups canola oil
2 pounds clam strips (about 4 cups)
1 cup buttermilk, well-shaken
1 cup cornstarch
1/2 cup cornmeal (preferably yellow, for color)
1/3 cup unbleached all-purpose flour
1 teaspoon curry powder
1/2 teaspoon celery salt
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
2 lemons
1 1/2 cups fresh flat-leaf parsley sprigs, well-dried and loosely packed
Kosher salt, to taste
Accompaniment: Lemon Coriander Aïoli

Steps:

  • Start by heating canola oil in pot over moderate heat until a deep-fat thermometer registers 380°F.
  • While oil is heating, rinse and drain clam strips in a colander and stir together with buttermilk in a large bowl. Drain clams well in a colander set over a bowl, at least 5 minutes (reserve drained buttermilk).
  • Stir together cornstarch, cornmeal, flour, curry powder, celery salt, cayenne, and kosher salt in a large bowl.
  • Dredge 1 handful of drained clams in flour mixture, then shake in a large sieve over flour bowl to remove excess flour. Transfer clams, one by one, shaking them again to remove any excess flour mixture, to a baking sheet. Wash and dry lemons and cut crosswise into 1/16-inch slices. Dip 3 or 4 slices in reserved buttermilk, let excess drip off, then dredge in flour mixture, shaking off excess (don't use the sieve).
  • Fry coated clams with coated lemon slices and 1/4 cup parsley sprigs per batch until clams are crisp and golden, about 1 1/2 minutes, then transfer with a slotted spoon to paper towels to drain. Sprinkle with kosher salt to taste. Return oil to 380°F between batches, removing any bits of fried batter with a fine sieve and coating next batch of clams and lemon slices. The batches will get progressively darker, but that won't affect the flavor.
  • Available at Wild Edibles (212-687-4255) and many fish stores with advance notice.

PORTUGUESE-STYLE PORK AND CLAMS WITH CHORIZO AND FRIED POTATOES



Portuguese-Style Pork and Clams with Chorizo and Fried Potatoes image

Categories     Bread     Pork     Potato     Side     Fry     Roast     Steam     Dinner     Clam     Brine     Kosher     Simmer

Number Of Ingredients 27

2 tablespoons pork fat (from the confit)
1 1/4 pounds pork confit (see pages 213-214), cut into 1-inch cubes
Fried potatoes (recipe follows)
2 tablespoons extra-virgin olive oil
3/4 pound fresh Mexican chorizo, casings removed
1/2 cup sliced shallots
1 tablespoon thyme leaves
3 pounds Manila clams, well scrubbed
Roasted tomatoes (recipe follows)
1 1/2 cups vermouth
1 cup chicken stock
4 tablespoons unsalted butter, cut into pieces
2 tablespoons minced garlic
1/4 cup chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Fried Potatoes
1 1/2 pounds Yukon Gold potatoes
1/4 cup extra-virgin olive oil
1 head garlic, cut in half horizontally and smashed
2 bay leaves
6 sprigs thyme, plus 2 teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper
Roasted Tomatoes
6 Roma or other roasting tomatoes
2 tablespoons extra-virgin olive oil
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200°F.
  • Heat a large sauté pan over high heat for 2 minutes. Swirl in the pork fat and wait 1 minute. Taste a piece of the pork confit to see if it needs more seasoning. Season with salt and pepper, if necessary. Place the pork confit in the pan, being careful not to crowd it. (You may need to do this in two pans or two batches.) Sear the pork 4 to 5 minutes on the first side. When the first side is nicely caramelized, turn the pork cubes over, and brown them on all sides. Stir in the fried potatoes, heat them through, and coat them well with the pork fat. Transfer the pan to the oven to keep it warm.
  • Heat a Dutch oven over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute. Crumble the chorizo into the pan, and sauté about 4 minutes, until the sausage is crisped on one side but not fully cooked. Add the shallots and thyme, stirring to coat them with the chorizo oil. Add the clams and the roasted tomatoes, stirring for about 2 minutes to combine all the ingredients and coat the clams. Pour in the vermouth and cover the pan. Let the clams steam a few minutes, until they open. Remove the lid and add the stock. Discard any unopened clams. Bring to a simmer, stirring well to combine the flavors, and swirl in the butter. Taste for seasoning. Spoon the clams and chorizo into a large, warm, shallow bowl.
  • Meanwhile, take the pork out of the oven and return it to the stove, over medium heat. Add the garlic and stir well, so that it coats the meat and potatoes. After a minute or two, when the garlic is translucent and just starting to color, stir in the parsley. Arrange the pork and potatoes over the clams and chorizo.
  • Serve with a large serving spoon and lots of crusty bread. If you are feeling over the top, a bowl of aïoli would really gild the lily (see page 148).
  • Fried Potatoes
  • Preheat the oven to 400°F.
  • Place the potatoes in a roasting pan, and toss well with 2 tablespoons olive oil, the garlic, bay leaves, thyme sprigs, and 1 heaping teaspoon salt. Cover tightly with aluminum foil, and roast the potatoes about 50 minutes, until they're tender. (The time will really depend on size, age, and variety of potatoes.) When the potatoes have cooled, peel them, discard the bay leaves and thyme, and crumble the potatoes into chunky pieces with your hands.
  • Heat a large sauté pan over high heat for 2 minutes. (To get the potatoes nicely browned and crisp, don't overcrowd them. You may have to use two pans or brown them in batches.) Swirl in the remaining 2 tablespoons olive oil and wait 1 more minute. Add the crumbled potatoes, and season with the thyme leaves, salt, and pepper. Sauté the potatoes until they are crispy on one side. (Don't try to move them or turn them if they are stuck to the pan; they will eventually release themselves, just be patient.) After about 8 minutes, when they've browned nicely on the first side, stir them to let them color on all sides. Serve immediately, or set aside on a baking sheet.
  • Roasted Tomatoes
  • Preheat the oven to 400°F.
  • Slice the tomatoes in half lengthwise, toss them with the olive oil, thyme, 1 teaspoon salt, and a pinch of pepper. Place the tomatoes, cut side down, on a baking sheet, and roast in the oven 30 to 40 minutes, until their skins blister and shrivel. When the tomatoes have cooled, pull off their skins and crush them gently with your hands.
  • Note
  • This is one of the more involved recipes in this book, but if you plan ahead and prep well, it's actually simple the evening of the dinner. Confit the pork a day or two in advance (remember, it will need to sit in the brine for 2 days before that!). Roast the tomatoes and potatoes in the morning, and then, closer to dinnertime, fry the potatoes and set them aside. The sautéing of the pork and steaming of the clams should be done at the last minute.

GLUTEN-FREE FRIED CLAMS



Gluten-Free Fried Clams image

Came up with this easy, gluten-free recipe to tame my craving for fried clams. They came out every bit as good as I remember having at seafood restaurants before my Celiac diagnosis. I like them with French fries, lemon or lime wedges, and tartar sauce or seafood cocktail sauce. Yum!

Provided by Marcia

Categories     Appetizers and Snacks     Seafood

Time 1h1m

Yield 8

Number Of Ingredients 8

48 littleneck clams, shucked and drained
1 cup 2% milk
½ cup gluten-free all purpose baking flour
½ cup masa harina
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
oil for frying

Steps:

  • Place shucked clams in a small bowl. Pour in milk; toss clams gently with a fork to cover evenly. Let soak in the refrigerator for 30 minutes.
  • Combine flour, masa harina, salt, pepper, and cayenne pepper in a plastic container with a lid. Seal container and shake to blend flour mixture.
  • Remove clams one at a time from the milk and place in the flour mixture; shake gently to coat. Shake off excess flour and place on a plate.
  • Heat 3/4 inch oil in a large saucepan or deep-fryer. Fry clams in small batches until golden brown and crispy, about 1 minute. Transfer to a paper towel-lined plate using a slotted spoon.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 22.8 g, Cholesterol 59.6 mg, Fat 19.8 g, Fiber 2 g, Protein 15.9 g, SaturatedFat 4 g, Sodium 499 mg, Sugar 1.7 g

GRILLED CLAMS WITH FRIED GARLIC



Grilled Clams With Fried Garlic image

Provided by Steven Raichlen

Categories     quick, weekday, appetizer

Time 15m

Yield 4 appetizer servings; 2 light main-course servings.

Number Of Ingredients 5

24 littleneck clams, well scrubbed
3/4 cup extra virgin olive oil, plus more to brush on clams
Juice of 1 lemon
8 cloves garlic, peeled and thinly sliced lengthwise remove any green shoots in center
1/2 teaspoon hot pepper flakes

Steps:

  • Prepare a grill for direct grilling over high heat.
  • Lightly brush the clams on both sides with olive oil. Arrange them on the grate, cover and cook until the shells pop open, 3 to 6 minutes. (You could grill the clams on aluminum foil to catch juices.)
  • Pour the lemon juice into a baking dish large enough to hold the clams in one layer. Transfer the clams to the dish with tongs, trying not to spill the juices.
  • Heat 3/4 cup olive oil in a small skillet on the grill. When hot, add the garlic and cook until golden brown, 1 to 2 minutes. Add the pepper flakes, and stir for 15 seconds. Pour this over the clams.
  • Transfer the clams to 4 deep bowls. Whisk the juices in the baking dish for 1 minute and pour over the clams.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 1 gram, Protein 20 grams, SaturatedFat 0 grams, Sodium 780 milligrams, Sugar 0 grams, TransFat 0 grams

STIR-FRIED CLAMS IN BLACK BEAN SAUCE



Stir-Fried Clams in Black Bean Sauce image

Make and share this Stir-Fried Clams in Black Bean Sauce recipe from Food.com.

Provided by evelynathens

Categories     Chinese

Time 37m

Yield 4 serving(s)

Number Of Ingredients 14

24 clams, about 1 . 4kg (3 lbs, approximately)
3 tablespoons peanut oil or 3 tablespoons corn oil
4 -5 garlic cloves, peeled and finely chopped
1 cm fresh gingerroot, peeled and finely chopped
4 -5 spring onions, cut into 2 . 5 cm sections, white and green parts separated
1 1/2 tablespoons fermented black beans, rinsed, mashed
1/2 teaspoon sugar
2 tablespoons shaosing wine or 2 tablespoons dry sherry
1 tablespoon thick soy sauce
3 tablespoons clear stock or 3 tablespoons water
1 teaspoon cornstarch, dissolved in
1 tablespoon water
sesame oil (optional)
hot steamed rice

Steps:

  • Leave the clams in water with a little salt until ready to use. Scrub the shells very thoroughly.
  • Heat a wok over a high heat until smoke rises. Add the oil and swirl it around. Add the garlic, ginger and white spring onion. Stir and let them sizzle for a few moments to release their aroma. Add the mashed black beans and stir to mix. Tip in the clams. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss for 30-45 seconds. Splash in the wine and sherry around the side of the wok, continuing to turn and stir. When the sizzling dies down, add the soy sauce, sugar and stock or water. Bring to the boil, cover, lower the heat to medium and cook for about eight minutes.
  • Remove the opened clams with a pair of chopsticks or tongs to a warm serving platter and keep warm. Stir and turn the remainder a few times and cook, covered, for another four to five minutes so that they will open. Transfer the rest to the serving platter, leaving the sauce in the wok. Discard any clams that do not open.
  • Lower the heat, add the well-stirred cornstarch to the sauce, stirring as it thickens. Tip in the green spring onion. Scoop the sauce on to the clams and serve immediately. Sesame oil may be sprinkled on, if desired.
  • Serve over hot, steamed rice.

OVEN FRIED RAZOR CLAMS



Oven Fried Razor Clams image

Coastal Washington State fresh seafood!! Serious good stuff here!

Provided by Debby Hagara

Categories     Seafood

Time 15m

Number Of Ingredients 4

1 lb razor clams / 15 clams
2 c crushed ritz crackers
1/2 c melted butter/margarine
2 large beaten eggs

Steps:

  • 1. Preheat broiler. Take one limit (15) cleaned razor clams,bodies and diggers. Dip in egg wash, dredge through fine Ritz cracker crumbs and place in single layer on cookie sheet. Drizzle melted butter generously on clams. Broil 1 1/2 minute and turn, broil 1 1/2 minute on other side. Cook bodies and diggers in serparate batches for even cooking. Serve with your favorite tartar or seafood sauce.

JULIANN'S FRIED CLAMS



Juliann's Fried Clams image

One day while making fried clams I realized I was out of flour. It was to late to go to the store so I improvised and used Aunt Jemima pancake mix. The box kind that is dry. The rest is history. Now, I sometimes use pancake mix when making fried fish as well. The clams came out tender and delicious. Enjoy

Provided by Juliann Esquivel

Categories     Seafood Appetizers

Time 1h10m

Number Of Ingredients 7

24 large or medium shucked raw clams
2 c evaporated milk
2 c canola oil
2 Tbsp old bay seasoning
1 Tbsp garlic powder
2 Tbsp franks red hot sauce or louisiana hot sauce
3 c aunt jemima dry pancake mix

Steps:

  • 1. Soak clams in evaporated milk. Next take them out and season well with Old Bay seasoning and garlic powder.
  • 2. in a large plastic freezer bag add 3 cups Aunt Jemimah dry pancake mix. Season the mix with Old Bay and garlic powder. Close top and mix well.
  • 3. Heat oil in a large cast iron skillet. Working with three or four clams at a time shake them in the pancake mix and gently drop each one into the hot oil. Fry each side until golden. Drain on paper towels and season with a little salt. serve with lemon or lime wedges and cocktail sauce. Enjoy

Tips for Frying Clams:

  • Choose fresh clams: Fresh clams should be alive and have tightly closed shells. Avoid clams with open shells or cracked shells.
  • Purge the clams: Place the clams in a bowl of cold water for 30 minutes to allow them to purge any sand or grit.
  • Use a light batter: A light batter will allow the flavor of the clams to shine through. A simple batter made with flour, cornstarch, salt, and pepper is a good option.
  • Fry the clams in hot oil: Heat the oil to 375 degrees Fahrenheit before adding the clams. This will help to prevent the clams from sticking to the pan and will also help to create a crispy coating.
  • Do not overcrowd the pan: Fry the clams in batches so that they do not overcrowd the pan. This will help to ensure that the clams are cooked evenly.
  • Cook the clams until they are golden brown: Cook the clams for 2-3 minutes per side, or until they are golden brown. Be careful not to overcook the clams, as this will make them tough.
  • Drain the clams on paper towels: Remove the clams from the oil and drain them on paper towels to remove any excess oil.

Conclusion:

Fried clams are a delicious and easy-to-make appetizer or snack. By following these tips, you can make sure that your fried clams are crispy, flavorful, and perfectly cooked. Enjoy this classic seafood dish with your favorite dipping sauce and a cold drink.

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