Best 3 Lindas New England Fried Clams Recipes

In the charming coastal towns of New England, where the salty sea breeze mingles with the aroma of freshly caught seafood, there exists a culinary treasure that has captivated taste buds for generations: fried clams. These succulent morsels of tender clam meat, enveloped in a golden-brown, crispy coating, are a symphony of flavors and textures that evoke the essence of New England's rich culinary heritage.

From the bustling seafood shacks dotting the harbors to the cozy family-run restaurants nestled along the coast, the art of frying clams has been passed down through generations, with each establishment adding its unique spin to this beloved dish. Whether you prefer your clams lightly battered or coated in a flavorful breadcrumb mixture, served with tartar sauce or a zesty cocktail sauce, one thing remains constant: the irresistible allure of fried clams.

So, embark on a culinary journey through the heart of New England's seafood tradition and discover the secrets behind the perfect fried clam. With our carefully curated collection of recipes, you'll learn the art of selecting the freshest clams, creating the ideal batter or breading, and achieving that perfect golden-brown crisp. From classic New England-style fried clams to innovative variations infused with international flavors, our recipes offer a tantalizing array of options to satisfy every palate.

Here are our top 3 tried and tested recipes!

FRIED WHOLE BELLY CLAMS

Fried Whole Belly Clams image

Crispy golden fried clams are crunchy, chewy and a little bit briny -- all in one bite. Great with homemade tartar sauce and fries.

Provided by Lisa Lotts

Categories Appetizer Main Course

Time 40m

Number Of Ingredients 22

Ingredients

72 whole belly clams in their shell ((aka: steamers, Maine clams or Ipswich clams) (about 18 clams per person))
1 cup corn flour ((also sold as fish fry or use fine ground cornmeal))
1 cup all purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon salt (plus more to season after frying)
1 cup milk
1/2 cup buttermilk
1 large egg
1/2 cup mayonnaise
2 tablespoons finely chopped dill pickle
1 teaspoon chopped capers
1 teaspoon whole grain Dijon mustard
1/4 teaspoon lemon zest
1 1/2 teaspoons lemon juice
3/4 teaspoon chopped fresh dill
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1/2 teaspoon sugar
peanut oil for frying
lemon wedges
tartar sauce ((recipe given))
french fries

Steps:

In a small bowl combine all the ingredients and whisk together. Cover and refrigerate.
We tried several methods to shuck the clams and by far, this was the easiest for us....
Place the clams in a large bowl and rinse them several times with cold water to wash away the grit and sand on their shells. Cover the clams with fresh cold water and let them sit for 20 minutes so that they can expunge any excess grit in their siphons.
Bring a pot of water to a boil. Drain the clams and add them to the pot. Blanch the clams for 20 seconds, then immediately drain the water off of them. Transfer the clams to a fresh bowl filled with cold water to stop the cooking.
Pry the shell open with your fingers (this would be impossible to do if you didn't blanch them first.) Remove the clam and locate the black protruding neck (actually a siphon that they use to filter their food).
Go to the base of the "neck" and pull the outer layer or membrane from the clam and discard. Cut the tip of the black siphon off and discard. Transfer the shucked clam (this includes the neck, belly and strip) to a bowl of fresh water. Continue to shuck the clams in this fashion.
Change the water several times to make sure the grit has been removed from the clams and set aside.
In a medium bowl, combine the flour, corn flour (or fine cornmeal), salt and cayenne pepper and whisk to combine. Set aside.
Use another medium bowl to combine the milk, buttermilk and egg with a whisk until well blended.
Heat 2-3 inches of peanut oil in a deep fryer to 375°. Line a baking sheet with craft paper, newspaper or brown paper bags to soak up the oil.
Dip the clams into the egg mixture and then toss them individually in the corn flour blend to coat.
Fry the clams in batches with no more than 8-10 clams per batch. Cook each batch for 1-2 minutes or until the clams are crispy and golden. Using a spider, transfer the clams to the paper lined baking sheet to cool. Sprinkle with a pinch or two of salt. Continue frying and seasoning the clams in this manner.
Serve the clams with simple tartar sauce and a wedge of lemon. Most New England clam shacks also serve them with french fries... I used a frozen bag of Alexia fries and crisped them in a convection oven... worked great!

Nutrition Facts : Calories 519 kcal, Carbohydrate 60 g, Protein 12 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 1285 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

CLAM FRITTERS

Clam Fritters image

This is a recipe for classic New England clam fritters prepared as conch fritters are in the Bahamas, with a low zip of jalapeno heat and a high one of lime juice. I serve them with my version of the ubiquitous mayo-ketchup sauce of the Lucayan archipelago. These fritters are terrific when prepared with freshly shucked clams, but if you don't want to open clams by hand, they are still excellent with lightly steamed ones. A deep cast-iron skillet placed over a gas grill allows you to fry the fritters outdoors if you like, reducing kitchen mess. Or if you don't wish to fry, you can treat the batter as if it were for pancakes. The flavor abides, if not the full crispiness.

Provided by Sam Sifton

Categories finger foods, appetizer

Time 1h

Yield 6 to 8 servings as an appetizer

Number Of Ingredients 18

Ingredients

36 cherrystone clams
1 1/2 cups or 180 grams all-purpose flour
3 large eggs, separated
1/2 red onion, peeled and diced
1/2 red pepper, seeded and diced
2 ribs celery, diced
2 cloves garlic, peeled and minced
1 jalapeño pepper, seeded and diced
3/4 cup clam broth or clam liquor
2 teaspoons baking powder
2 to 3 cups neutral oil, like canola
2 scallions, chopped
2 limes, cut into wedges
3 tablespoons ketchup
2 tablespoons mayonnaise
1 tablespoon hot sauce
3 tablespoons lime juice (the juice of 1 or 2 limes)
Kosher salt and freshly ground black pepper, to taste

Steps:

Either open the clams by hand, reserving both the juice within them and the clams, or steam the clams until they just open, reserving both the broth and the clams. Put the clams on a cutting board, and chop them coarsely.
Put the flour in a mixing bowl, and add to it the egg yolks, onion, red pepper, celery, garlic, jalapeño and clams, then mix to combine. Add the clam broth to the mixture, and stir until it is a thick batter running almost to loose.
Make the sauce. Whisk together the ketchup, mayonnaise, hot sauce and lime juice in a medium-size bowl. Season to taste with salt and pepper. Add more mayonnaise, hot sauce or lime juice if desired.
Beat the egg whites until stiff, then whisk the baking powder into the clam batter, and carefully fold the egg whites into it afterward.
Heat enough oil to come up an inch or so on the sides of a large, deep frying pan until it is quite hot, approximately 350 degrees. Drop the batter by the tablespoon into the hot oil, making sure not to crowd the pan, and cook, turning once or twice, until the fritters are golden brown and crisp. Remove with a slotted spoon, and place on a warmed platter. Serve with the sauce on the side, with the scallions and wedges of lime.

Nutrition Facts : @context http, Calories 740, UnsaturatedFat 66 grams, Carbohydrate 9 grams, Fat 74 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 6 grams, Sodium 679 milligrams, Sugar 3 grams, TransFat 0 grams

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

Ingredients

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.

Tips:

For the freshest fried clams, choose littleneck clams that are still alive. They should be tightly closed and have a briny smell.
Soak the clams in cold water for at least 30 minutes before cooking. This will help to remove any sand or grit from the clams.
To make the batter, use a combination of flour, cornstarch, and baking powder. This will create a light and crispy batter.
Season the batter with salt, pepper, and paprika. You can also add other spices, such as garlic powder or onion powder, to taste.
Heat the oil to 375 degrees Fahrenheit before frying the clams. This will help to prevent the clams from sticking to the pan.
Fry the clams in small batches so that they don't overcrowd the pan. Cook them for 2-3 minutes, or until they are golden brown and cooked through.
Serve the fried clams with tartar sauce, lemon wedges, and coleslaw.

Conclusion:

Linda's New England Fried Clams are a delicious and classic seafood dish. They are perfect for a summer cookout or a casual dinner. With a few simple tips, you can make fried clams that are crispy, flavorful, and sure to please everyone at the table. So next time you're looking for a seafood dish that is both easy to make and delicious, give Linda's New England Fried Clams a try.