Fried Clams - The Real Deal

Prep Time
Cook Time
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Recipe: #9085

April 18, 2013

"If you like Fried Clams and don't know how to make them, this is the recipe for you! Straight from New England, this recipe is from The Village Restaurant in Essex, Massachusetts. Cooking time is per batch of clams. The recipe ingredients can easily be multiplied to feed more people. These are typically served with tarter sauce and ketchup, and a squeeze of lemon tastes great too. Typical sides at all the clam shacks are french fries, coleslaw, and a roll. Oh, did I mention you can make clam rolls also. They are typically served in a grilled New England Style Hot Dog Roll. You can also use this recipe for oysters, mussels, shrimp and scallops."

Original is 2 servings


  • Serving Size: 1 (537 g)
  • Calories 679
  • Total Fat - 13 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 192.4 mg
  • Sodium - 2759.6 mg
  • Total Carbohydrate - 87 g
  • Dietary Fiber - 8.6 g
  • Sugars - 9.4 g
  • Protein - 54.7 g
  • Calcium - 344.7 mg
  • Iron - 7.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Melt 3 pounds lard in a deep, heavy pot over medium heat to 375° on a candy thermometer.

Step 2

Meanwhile, sift together cornflour, all-purpose flour, and salt into a bowl, then set aside.

Step 3

Beat egg together with milk in a bowl. Set aside.

Step 4

Drain liquid from clams.

Step 5

Swish 1 clam at a time in milk, then dredge in cornflour mixture. Fry in batches until golden brown and crisp, 30–40 seconds for each batch. Drain on paper towels.

Step 6

Season to taste with salt.

Step 7

Squeeze a fresh lemon over clams, if you like.

Step 8

Serve with tarter sauce or ketchup on the side.


  • Deep Fryer or Large Frying Pan

8 Reviews



review by:
(14 Feb 2022)

Kooking Kathy

My dh picked up some fresh clams, and I decided to bite the bullet and do fried. They were easy to prepare and all that was left was to deep fry. Piece of cake! They came out of the fryer golden brown, and ready to eat. Make sure you watch your oil temp. You don't want them to cook too fast and burn! Five big ones for these tender succulent delights! Served with Annjme's French Fries.


review by:
(28 May 2021)

Seaside Helene

You can bring New England right into your home using this recipe! Batter is just like at the local clam shacks there. Sweet and tender with a delicious batter!


review by:
(26 Jul 2019)


Had company who was from out of state and they wanted fried clams. Went to the fish market and bought 4 pounds. Fried em up using this recipe to go by and they were as good as any I have ever had at a clam shack! Make sure you get the corn flour. It isn't the same as regular flour. This IS the REAL DEAL right here!


(26 Jul 2018)


What a gem this is! I searched and searched for a recipe for real fried clams and it was right here. I am so happy you posted this Linda. Now I can make clams that are just like they make in the clam shacks around New Hampshire, Maine, Mass and down the coast. I don't know where you found it, but it is a 5 plus star recipe from us in New England!!!


review by:
(28 Apr 2016)


I am so thrilled to finally be able to make my own clams. We got some on sale this past week so I wanted to try frying some up. They came out golden brown, with a great tasting batter that reminded us of eating at one of the clam shacks in New England. It doesn't get much better than this. These really are the real deal!


review by:
(28 May 2014)

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