New England Deep Fried Clams
Transport your taste buds straight to the New England coast with this irresistible recipe for deep-fried whole belly clams. Perfectly crispy on the outside and tender on the inside, these clams are coated in a flavorful blend of flour, cornmeal, paprika, and spices, then fried to golden perfection in bubbling hot oil. Soaking the clams in buttermilk ensures a delicate, tender bite in every piece. Served piping hot with zesty lemon wedges and classic tartar sauce, these clams make an ideal snack, appetizer, or main dish for your seafood-loving guests. Ready in just 25 minutes, this quick and easy recipe brings the authentic taste of a seaside clam shack to your kitchen. Keywords: New England fried clams recipe, crispy whole belly clams, deep-fried seafood, easy clam recipes.
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Recipe Information
Ingredients
- 1 pound fresh whole belly clams
- 1 cup buttermilk
- 1 cup all-purpose flour
- 0.5 cup cornmeal
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 4 cups vegetable oil (for frying)
- 1 for serving lemon wedges
- 0.5 cup tartar sauce
Instructions
Rinse the clams thoroughly under cold water to remove any sand or grit. Gently pat them dry with paper towels.
Place the clams in a medium-sized bowl and pour the buttermilk over them. Let the clams soak in the buttermilk for 10 minutes to tenderize them.
In a shallow dish, combine the all-purpose flour, cornmeal, salt, black pepper, and paprika. Mix well to create the coating mixture.
Heat the vegetable oil in a deep fryer or a heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Working in batches, remove the clams from the buttermilk, allowing excess liquid to drip off. Dredge each clam in the flour and cornmeal mixture, ensuring they are fully coated.
Carefully add the coated clams to the hot oil, frying in small batches to avoid overcrowding. Fry for 1 to 2 minutes until the clams are golden brown and crispy.
Using a slotted spoon, transfer the fried clams to a paper towel-lined plate to drain excess oil.
Repeat the process with the remaining clams until all are fried.
Serve the deep-fried clams hot with lemon wedges and tartar sauce on the side.
Nutrition Facts
Calories |
9982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 987.1 g | 1266% | |
| Saturated Fat | 146.0 g | 730% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 3804 mg | 165% | |
| Total Carbohydrate | 222.9 g | 81% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 17.8 g | ||
| Protein | 144.4 g | 289% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 755 mg | 58% | |
| Iron | 136.2 mg | 757% | |
| Potassium | 3572 mg | 76% | |
*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.
