Entree: United States – New England – Fried Clams (Crispy deep-fried whole-bellied clams in a golden cornmeal-and-flour coating)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 min

Additional 30 min

Total 45 min

Ingredients

- 1 lb (454 g) whole-bellied clams, shucked and drained
- 1 cup (240 ml) cold buttermilk
- 1 cup (120 g) all-purpose flour, plus 1/2 cup (60 g) extra for dredging
- 1 cup (120 g) yellow cornmeal
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (2 g) smoked paprika or sweet paprika
- 1 large egg
- 4 cups (960 ml) vegetable oil or peanut oil for deep frying
- Lemon wedges for serving
- Tartar sauce:
  - 1/2 cup (120 ml) mayonnaise
  - 2 tbsp (30 ml) finely chopped dill pickle or cornichon
  - 1 tbsp (15 ml) lemon juice
  - 1 tsp (5 ml) Dijon mustard
  - Salt and pepper to taste

Instructions

1. Combine the clam bellies with cold buttermilk in a bowl and refrigerate for 15–30 minutes; this firms the clams and reduces splatter.
2. In a shallow bowl, whisk together 1 cup flour, cornmeal, baking powder, 1 tsp salt, pepper, and paprika. In a separate bowl beat the egg with the remaining 1/2 cup flour until smooth, then stir in a little water if needed to make a thick batter.
3. Heat oil in a deep pot or deep-fryer to 350°F (175°C). The oil should be deep enough to float the clams; about 3–4 inches (7–10 cm) deep.
4. Remove clams from buttermilk, let excess drip off, dredge briefly in plain flour (from the extra 1/2 cup) to dry, dip into the batter, then immediately dredge back in the cornmeal mixture, pressing to adhere.
5. Fry the clams in batches without crowding for 2–3 minutes, turning once, until golden brown and crisp. Drain on a wire rack or paper towels and sprinkle lightly with salt.
6. While clams cook, whisk tartar sauce ingredients together and adjust seasoning.
7. Serve the fried clams immediately with lemon wedges and tartar sauce.