Fried clams are easy and delicious to make at home with or without a deep fryer. The cracker crumb coating is seasoned with herbs and a touch of chipotle chile pepper for a little kick. A great appetizer or entrée. The recipe uses canned whole baby clams, though you can use shucked fresh clams.
While this recipe makes enough for two to four people, it is easily scaled up to feed more.
These fried clams are wonderful accompanied by lemon wedges for squeezing a burst of flavor on them and some cocktail sauce for dipping. Serve these clams with potato salad, potato wedges, or french fries. You can also make an entire fried seafood platter with items, such as scallops, oysters, and fish, for you and your family. Enjoy a glass of a nice lager or crisp white wine too while partaking in this meal.
Deep Fried Clams-New England Style
Course: Main, AppetizersCuisine: Seafood4
servings5
minutes15
minutes416
kcal20
minutesWhile this recipe makes enough for two to four people, it is easily scaled up to feed more.
Ingredients
1/2 cup peanut oil, for frying
2 cups finely crushed saltine crackers
1/2 teaspoon poultry seasoning
1/2 teaspoon kosher salt
1/4 teaspoon ground chipotle chile pepper
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/8 teaspoon dried dill weed
1 (10-ounce) can whole baby clams, drained
2 large eggs, lightly beaten
Directions
- Gather the ingredients. Preheat the deep-fryer to 375 F or heat 3 inches of peanut oil in a Dutch oven.
- Measure cracker crumbs, poultry seasoning, salt, chipotle pepper, garlic powder, oregano, and dill weed into a large zip-top bag. Toss to combine. Set aside.
- Stir the clams into the beaten eggs. Using a slotted spoon, remove a few clams at a time and place them in the bag of herbed cracker crumbs. Shake to coat, remove clams, and place on a platter. Repeat until all clams are coated.
- Fry clams in batches, about 30 seconds, until golden brown. Take care not to crowd the clams while frying. Drain on paper towels and serve hot as an appetizer or entrée.
Notes
- Make sure to cook these clams in batches and don't overcrowd the pan. Overcrowding and trying to cook too many at one time will give you greasy and soggy food.
- If you don't have peanut oil on hand, select another cooking oil with a high smoke point such as grapeseed, safflower, soybean, sunflower, canola, or extra light olive oil for deep-frying these clams.
