By eatmundo · July 5, 2026
🇺🇸Same ingredients, elsewhere in the world
2 matchesDishes from other countries' kitchens, made from the same core ingredients as Classic New England Fried Clams. The percentage is the share of ingredients the two recipes have in common.
Yorkshire PuddingIn the United Kingdom · same ingredients50%
Soufflé au Fromage: Classic French Cheese SouffléIn France · same ingredients50%
A true New England delicacy, these tender clams are lightly battered and deep-fried to a golden crisp. Offering a unique briny flavor and satisfying crunch, they are a beloved seaside treat, typically enjoyed with tartar sauce and lemon.
According to eatmundo's ingredient comparison, the closest dish to Classic New England Fried Clams from another cuisine is Yorkshire Pudding (United Kingdom): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a bowl, whisk 1 large egg with 60 ml milk. In a separate shallow dish, combine 65 g all-purpose flour, 75 g cornmeal, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 2
Pat 500 g of fresh shucked clams dry with paper towels. Dip the clams first into the egg mixture, then dredge thoroughly in the flour-cornmeal mixture, ensuring they are fully coated.
- 3
Heat 1 liter vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
- 4
Carefully add clams in batches (do not overcrowd) and fry for 2-3 minutes, or until golden brown and crispy.
- 5
Remove fried clams with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve immediately with lemon wedges and tartar sauce.
Frequently Asked Questions
What are fried clams?
Fried clams are a New England seafood dish consisting of whole-belly clams dipped in milk and egg before being coated in flour and cornmeal. They are deep-fried in oil and typically served with tartar sauce, commonly consumed as a casual meal in coastal regions.
What type of clams should I use for authentic New England fried clams?
For classic New England style, use fresh whole-belly Ipswich or "soft-shell" clams. Their distinctive plump bellies provide the traditional briny burst of flavor that strips lack.
What's the optimal oil temperature and frying time to achieve perfectly crispy clams without overcooking?
Fry the clams in oil heated to 350°F (175°C) for 2-3 minutes until golden brown and crispy. Overcrowding the fryer will lower the oil temperature and result in greasy clams.
How can I ensure the breading adheres well and becomes golden and crunchy?
For best adhesion and crispness, first dip the clams in the egg and milk mixture, then coat them thoroughly in the seasoned mixture of flour and cornmeal. This creates a robust crust.
What's a common mistake when frying clams, and how can I avoid rubbery results?
A common mistake is overcooking, which makes the clams tough and rubbery. Fry them quickly until they are just golden, as they continue to cook slightly after being removed from the oil.
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