Fried Clams

You can use any type of clam for this recipe, but fresh clams are definitely better. When purchasing clams at the market, be sure to select clams that are tightly closed to assure freshness. My "secret" for preparing fried clams that are practically grease free is twofold. First, use peanut oil that is very hot, approximately 375 degrees. Secondly, prepare the batter per the directions below. This batter will "seal" when placed in hot oil, thus preventing the oil from being absorbed.
  • 20 fresh clams
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • Salt and pepper to taste
  • 1/2 tsp. celery salt
  • 1/2 tsp. cayanne pepper or cajun spice
  • 1 pint peanut oil

Mix the dry ingredients in a bowl and add enough cold liquid to make the consistency like a thin pancake batter. The liquid can be beer or water, depending on your preference. Dip each of the clam fillets into the batter to fully coat and then transfer to the skillet with hot oil. Allow the clams to fry for about 1 to 2 minutes on each side, turning only once. Before removing from the skillet with a slotted spoon, allow the fried clams to drain by holding them on the side of the skillet for about 30 seconds. Transfer to a plate covered with a paper towel to complete the draining process. If you do it right, you will notice that there is practically no oil left on the paper towel when you are done.

Serve with vegetables of your choice and enjoy.

Note: This recipe works well with oysters as well. Fried clams may also be used as an appetizer.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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Phil's International Flair
Phil's International Flair