Fried Whole Belly Clams Recipe

I finally nailed a Fried Clams Recipe that gives crunchy golden edges and chewy, briny centers so good fries and tartar sauce feel like mandatory accessories.

I’m obsessed with Whole Belly Fried Clams because they hit crunchy, chewy and briny all at once. I love how the batter clings to tiny clam meat, gives that stupid good chew and salty punch.

Fried Clams Recipe New England style makes me forget polite eating. But I get greedy, dipping into quick tartar and squeezing lemon wedges for serving until my fingers are slick.

It’s messy, loud eating that’s absolutely worth it. And the smell of frying oil and buttered sea air?

Yes please. No regrets.

Just mouthful after mouthful of clam bliss. I’m already planning my next batch.

Ingredients

• Whole belly clams: briny, meaty bites — the real star protein here.
• Flour: gives light coating that helps crumbs stick, nothing heavy.
• Cornmeal: crunchy, gritty texture that’s classic seaside fried clam stuff.
• Panko: extra crunch, airy flakes that stay crispy longer.

  Basically irresistible.

• Salt: brings out the clams’ flavor, simple but crucial.
• Pepper: sharp bite that balances the brine; don’t skip it.
• Old Bay: warm, salty seafood spice that feels like summer nights.
• Garlic powder: gentle savory lift, easy way to add depth.
• Smoked paprika: adds subtle smokiness and warm color to the crust.
• Cayenne: a little heat; it wakes up the whole bite.
• Eggs: bind the coating so it clings to each clam.
• Buttermilk: tenderizes and adds tang; keeps the clams juicy.
• Neutral oil: hot, even frying without weird flavors, super important.
• Lemon and parsley: bright finish; lemon wakes it up, parsley freshens.
• Quick tartar sauce: creamy, tangy dip that calms the salty, fried clam.

Ingredient Quantities

• 1 1/2 pounds whole belly clams, shucked and drained (approx 24 small clams)
• 1 cup all purpose flour
• 1 cup fine yellow cornmeal
• 1/2 cup panko breadcrumbs (optional for extra crunch)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon Old Bay seasoning or seafood seasoning
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper, or to taste
• 2 large eggs
• 1 cup buttermilk or whole milk
• 4 cups neutral oil for frying, like canola or peanut oil
• Lemon wedges for serving
• Fresh parsley, chopped, for garnish (optional)
• For quick tartar sauce: 1 cup mayonnaise
• For quick tartar sauce: 2 tablespoons dill pickle relish
• For quick tartar sauce: 1 tablespoon lemon juice
• For quick tartar sauce: 1 teaspoon Dijon mustard
• For quick tartar sauce: Salt and pepper to taste

How to Make this

1. Pat the shucked clams very dry with paper towels and set aside, wet clams wont crisp up right.

2. Make the quick tartar sauce: stir together 1 cup mayonnaise, 2 tablespoons dill pickle relish, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and salt and pepper to taste. Chill while you prep the clams.

3. In a shallow bowl whisk 2 large eggs with 1 cup buttermilk or whole milk until smooth; in a large shallow dish combine 1 cup all purpose flour, 1 cup fine yellow cornmeal, 1/2 cup panko breadcrumbs (if using), 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 tablespoon Old Bay seasoning, 1 teaspoon garlic powder, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper.

4. Heat about 4 cups neutral oil in a deep heavy pot or deep fryer to 350 to 375 F. If you dont have a thermometer heat until a cube of bread browns in about 30 seconds. Keep the oil at a steady temp so the clams dont get greasy.

5. Dredge each clam first in the flour/cornmeal mixture to coat lightly, then dip in the egg and milk wash, then press back into the dry mix so it really sticks. Shake off excess and place on a tray while you work in batches.

6. Fry the clams in small batches so they have room, about 60 to 90 seconds per batch, until golden brown and crisp. They cook fast, so dont walk away. If oil temp drops, they will be soggy.

7. Remove with a slotted spoon to a wire rack set over a baking sheet or to paper towels for just a minute, sprinkle with a little extra salt right away and keep warm in a 200 F oven if needed.

8. Repeat until all clams are fried. If you want extra crunch, toss finished clams very briefly with a few tablespoons of extra panko crumbs toasted in a dry skillet.

9. Serve immediately with lemon wedges, chopped parsley for garnish if you like, and the chilled tartar sauce. These are best eaten right away while they are still crisp and chewy.

10. Tips: dont overcrowd the fryer, dry the clams well, maintain oil temp, and use a thermometer for best results. If you prefer milder heat reduce cayenne.

Equipment Needed

1. Deep heavy pot or electric deep fryer (for 350 to 375 F frying)
2. Candy or instant-read thermometer (to monitor oil temperature)
3. Shallow bowl or small bowl for egg and milk wash
4. Large shallow dish or rimmed plate for the flour/cornmeal mix
5. Slotted spoon or spider skimmer (to lift fried clams)
6. Wire rack set over a baking sheet (for draining and keeping crisp)
7. Tongs and/or a small spatula (for transferring clams without tearing)
8. Paper towels and clean kitchen towels (for patting clams dry and quick blotting)

FAQ

Fried Whole Belly Clams Recipe Substitutions and Variations

• All purpose flour
  • 1-to-1 gluten free flour blend — works straight in the recipe for a gluten free version, may be a bit crumblier
  • Rice flour — gives a lighter, slightly gritty crust; good if you want crisp without wheat
  • Fine corn flour (masa harina) — adds a touch of corn flavor, use a little less since it’s more absorbent
• Fine yellow cornmeal
  • Polenta, finely ground — same corn taste but slightly coarser, still crunchy and nice
  • Crushed saltine crackers or plain breadcrumbs — gives crunch if you dont have cornmeal
  • Semolina or fine farina — firm crunchy bite, slightly different flavor but holds up when fried
• Eggs (for the wash)
  • Buttermilk or whole milk alone — forgo eggs by dipping clams straight in the milk, coating will be softer but still sticks
  • Plain yogurt thinned with a splash of milk — sticky and tangy, good alternative for binding
  • Aquafaba (chickpea brine), 3 tablespoons per egg — vegan-friendly and foamy, helps the coating cling
• Buttermilk or whole milk
  • Plain yogurt thinned with water — same tang and thickness as buttermilk, use equal parts yogurt and water
  • Milk + 1 tablespoon lemon juice or vinegar per cup — quick DIY buttermilk if you’re out
  • Buttermilk powder reconstituted — handy pantry swap, just mix per package directions

Pro Tips

1) Get them bone dry. Pat clams until they stop leaving damp spots on the paper towel. Even a little surface moisture will steam the coating and make it soggy.

2) Double up on adhesion. After the first flour/cornmeal dusting, press the clam into the dry mix a second time after the egg wash so the crumb layer is thicker and less likely to fall off while frying.

3) Watch oil temp closely and fry in very small batches. 350 to 375 F is the sweet spot; if the temp dips the clams go greasy, if it spikes they’ll burn in seconds. Use a thermometer or test with a small scrap of batter, and don’t crowd the pan.

4) Drain and keep crisp. Drain fried clams on a wire rack over a baking sheet, not just paper towels, and hold them briefly in a 200 F oven if you need to keep them warm. That keeps them crunchy instead of steaming themselves soft.