I LOVE CLAMS! Steamed, stuffed, in chowder, on the half shell, and FRIED. I never met a clam I didn’t like. Growing up on the east coast, clams were a regular part of my diet. I love this recipe because you use the whole clam. What’s not to love about that?

Clam Shack Style Fried Clams

5 from 3 votes
Recipe by riehlfood.com Difficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes

Ingredients

  • 1 cup corn flour

  • 1 cup all-purpose flour

  • 1 t fine sea salt or table salt

  • 1/2 t freshly ground black pepper

  • 1/4 t cayenne pepper

  • 1 1/2 pounds shucked whole-belly steamer clams

  • 6 cups peanut, canola, or other vegetable oil, for deep-frying

  • 1 cup buttermilk

Directions

  • Combine the flours, salt, and both peppers in a large mixing bowl and mix well.
  • Heat 3 inches of oil to 375 degrees in a 4- to 5-quart Dutch oven over medium heat or in a deep fryer.
  • While the oil is heating, pour the buttermilk into another large bowl.
  • Drop the clams into the buttermilk and stir gently.
  • Using a slotted spoon, carefully lift up a small batch, allowing the excess buttermilk to drip back into bowl, then drop the clams into the dry mix and gently toss it to coat evenly with the mix.
  • When the oil is hot, lift the clams out of the dry mix with the slotted spoon, gently shake off the excess, and drop it carefully into the oil.
  • When golden brown, transfer clams from the hot oil to the paper towel–lined baking sheet to drain.
  • Serve with tartar sauce.

Recipe Video

Did you make this recipe?

Tag @riehlfood on Instagram and hashtag it #riehlfood

Like this recipe?

Follow us @riehlfood/riehl-food/ on Pinterest

Did you make this recipe?

Like us on Facebook

Share This!

Leave a Reply

Your email address will not be published. Required fields are marked *