Fried Clams - The Real Deal

Prep Time
Cook Time
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"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 recipe yields 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 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.

Tips & Variations

  • Deep Fryer or Large Frying Pan

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)


We made these because we were craving clams, they are so good this time of year. They were crunchy from the batter and tasted as good as any we have had at clam huts around here. It's a great recipe Sal!

review by:
(1 Sep 2013)


We want to make fried clams for a crowd of us for the 4th of July and we did a test run last night. The clams came out golden brown and tasted as good as any restaurant portion around. We love these and we will definitely make them for the holiday cookout at our house!

review by:
(29 Jun 2013)