Linda's New England Fried Clams

Total Time
Prep 10 mins
Cook 15 mins

This is a really TASTY Fried Clam recipe. Try it and see for yourself... It's a WINNER! You can also use this same recipe for scallops, oysters, and any other fish...

Ingredients Nutrition


  1. Preheat oven to its lowest setting.
  2. Line a lg. cookie sheet with double thickness of paper towels, and place it in the oven.
  3. Pour vegetable oil into a deep fryer, or a lg. heavy saucepan, to a depth of about 3".
  4. Heat oil to 375°F.
  5. In a bowl, beat the eggs until well blended, then stir in the milk and salt.
  6. Spread the flour on a lg. strip of wax paper.
  7. Drop the clams into the egg-milk mixture, and let them soak for 1 minute.
  8. Pick up a handful of the soaked clams, and roll them in the flour until well coated. Shake off any excess flour before dropping in the oil.
  9. Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown.
  10. As they brown, transfer them to the towel-lined pan, and keep them warm in the oven, while the rest are cooking.
  11. Serve with lemon wedges, tarter sauce, and ketchup.
Most Helpful

These are the best clams I have ever had, that I made at home. They are just like the clam shacks in ME, NH, CT and MASS. We had with some french fries, coleslaw and rolls, just like at the shacks and it brought us to New England once again, with all the fresh flavors these clams had! My DH and I were on cloud 9 eating every bite. Oh what a feast! Thanks Linda!

ImACookingDiva September 25, 2008

I love fried clams and being on the west coast really makes it hard to find good ones in the restaurants. I joined Zaar in hopes that I could find a good recipe for fried clams. Looks like I came to the right place, because I made these last night to share with a friend and we pigged out on these until we thought we were gonna burst! Such an excellent recipe Linda and so simple, and here I was thinking it was going to be like rocket science! The clams were tender and the batter was light, and not heavily breaded like I have had them other places. We had with tarter sauce and ketchup and I really can't tell you which tasted better they both were such great condiments on these clams. These are truly "New England" style clams all the way and just like I had at the Clam Shack! Kudos to you and my friend thanks you too!

ImAGourmetChef September 07, 2008