Classic New England Fried Clam Basket

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 780 cal
• 32g protein
• 68g carbs
• 42g fat
• 3g fiber

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Ingredients

• 1.5 lb fresh shucked whole-belly clams
• 2 cups buttermilk
• 1.5 cups all-purpose flour
• 1 cup yellow cornmeal
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1/4 tsp cayenne pepper
• 6 cups neutral oil for frying
• 1 lemon lemon wedges
• 3/4 cup tartar sauce
• 4 cups French fries or potato chips
• 2 cups coleslaw

Instructions

1. 1Rinse the clams gently under cold water and pat them very dry with paper towels so the coating clings. Place them in a bowl and pour the buttermilk over them, stirring to coat every piece. Cover and refrigerate for 20 minutes while you set up the dredge and heat the oil.
2. 2In a wide shallow dish whisk together the flour, cornmeal, salt, black pepper, paprika, garlic powder, and cayenne until evenly mixed. Set a wire rack over a sheet pan nearby for draining.
3. 3Pour oil into a heavy Dutch oven or deep fryer to a depth of about 3 inches. Heat over medium-high until a deep-fry thermometer reads 365°F; maintain this temperature throughout frying.
4. 4Working in small batches, lift clams from the buttermilk, letting excess drip off, then toss them thoroughly in the flour-cornmeal mixture until every surface is coated. Shake off loose dredge.
5. 5Carefully lower a single layer of coated clams into the hot oil. Fry 2 to 3 minutes, turning once with a spider or tongs, until the coating is deep golden and shatter-crisp and the clam centers are just tender.
6. 6Transfer fried clams to the wire rack and sprinkle lightly with salt while still hot. Bring the oil back to 365°F before the next batch. Repeat until all clams are fried.
7. 7Warm the French fries or chips and portion coleslaw into small cups. Divide the hot fried clams among four paper-lined baskets or plates.
8. 8Tuck lemon wedges and a ramekin of tartar sauce into each basket beside the fries and slaw. Serve immediately so the clams stay crunchy.