Total Time
Prep 20 mins
Cook 20 mins

We dig up our own quahogs at a local beach - Ferry Beach, Maine - my son-in-law brings in just-caught lobsters from his boat-we pick up fresh corn at a farmers market -scrub a few potatoes and we're on our way to a good fish fry!

Ingredients Nutrition

  • 1 pint quahogs, freshly dug shucked, cleaned and chopped fine or 1 pint soft-shelled clam
  • 1 13 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 34 teaspoon salt
  • 18 teaspoon pepper
  • 12 cup clam juice, from drained clams
  • 2 eggs, slightly beaten
  • oil (for frying)


  1. Drain clams, reserving the juice. Coarsely chop clams (I run them through the grinder).
  2. Sift together flour, baking powder, salt and pepper. Stir into chopped clams with combined clam juice and eggs.
  3. Drop by tablespoonfuls into a little hot fat or salad oil in skillet (I use a deep-fat fryer) and fry until golden brown on both sides. Drain on paper towels.
Most Helpful

5 5

Being a new englander with roots to the mayflower, now in ny, for 45 years, this is how I make them. A lincoln park ma.Original. Just add salt and malt vinager after they are cooked!! If you've neved had these before they may seem bland. This is true new england taste!!