Clam Box Fried Clams Ipswich Mass
Experience the ultimate taste of New England with this recipe for Clam Box Fried Clams, a beloved Ipswich, Massachusetts classic. Crispy, golden, and perfectly tender, these fried whole-belly clams are soaked in buttermilk for extra tenderness, then coated in a flavorful dredge made from a blend of corn flour, all-purpose flour, and cornmeal with just the right touch of seasoning. Deep-fried to perfection, they’re served piping hot with fresh lemon wedges and creamy tartar sauce for an irresistible seafood indulgence. Perfect for casual dining or a seaside-themed feast, these fried clams transport you straight to the shores of Massachusetts. With quick prep and easy directions, this iconic recipe brings the magic of Ipswich clambakes straight into your kitchen!
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Recipe Information
Ingredients
- 2 pounds fresh whole-belly clams
- 2 cups buttermilk
- 1 cup corn flour
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 cups vegetable oil
- 4 pieces lemon wedges
- 0.5 cup tartar sauce
Instructions
Clean the clams thoroughly by rinsing them in cold water to remove any sand or grit. Place the clams in a bowl of cold salted water for 20 minutes, then rinse and drain again.
In a large mixing bowl, soak the cleaned clams in buttermilk for 20 minutes. This helps tenderize the clams and removes any lingering sand.
While the clams are soaking, prepare the dredging mixture by combining the corn flour, all-purpose flour, cornmeal, kosher salt, and black pepper in a shallow dish. Mix well.
Heat the vegetable oil in a deep fryer or a large, heavy pot to 375°F (190°C). Use a deep-fry thermometer to maintain an accurate temperature.
Working in small batches, remove the clams from the buttermilk, allowing any excess liquid to drip off. Dredge the clams in the flour mixture, ensuring they are evenly coated.
Carefully drop the coated clams into the hot oil. Fry for about 1 to 2 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the fried clams to a plate lined with paper towels to drain excess oil.
Repeat the dredging and frying process with the remaining clams, making sure not to overcrowd the fryer or pot.
Serve the fried clams immediately with lemon wedges and tartar sauce on the side for dipping. Enjoy!
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.7 g | 288% | |
| Saturated Fat | 34.3 g | 171% | |
| Polyunsaturated Fat | 137.2 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 795 mg | 35% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 8.8 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 373 mg | 29% | |
| Iron | 66.4 mg | 369% | |
| Potassium | 1818 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
