Fried Clams with Garlic Butter Linguine

Crispy fried clams have long been a New England shoreline favorite, prized for their golden cornmeal crust. Here they meet garlicky buttered linguine for a hearty American dinner that celebrates the sea in every bite.

Serves 4 · 25 min prep · 25 min cook

Estimate for one serving

• 720 cal
• 32g protein
• 68g carbs
• 35g fat
• 3g fiber

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Ingredients

• 12 oz linguine pasta
• 1 lb fresh clam strips or shucked whole belly clams
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 large eggs
• 3/4 cup buttermilk
• 6 garlic cloves
• 6 tbsp unsalted butter
• 1/4 cup chopped fresh parsley
• 1 lemon
• 2 tbsp olive oil
• 4 cups neutral frying oil
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/3 cup grated Parmesan cheese

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil over high heat. Add the linguine and cook until just shy of al dente, stirring occasionally so the strands do not stick; reserve a ladle of pasta water before draining.
2. 2While the pasta cooks, pat the clam strips completely dry with paper towels. In one shallow bowl whisk the eggs with the buttermilk. In a second bowl combine the flour, cornmeal, salt, and black pepper.
3. 3Dip each clam piece first into the egg mixture, letting excess drip, then dredge thoroughly in the flour-cornmeal mix, pressing lightly so the coating adheres. Set the breaded clams on a wire rack for a few minutes so the crust sets.
4. 4Pour neutral oil into a deep heavy skillet or Dutch oven to a depth of about 2 inches and heat to 350°F. Working in small batches so the oil temperature stays steady, fry the clams 2 to 3 minutes until deep golden and crisp, turning once. Transfer to a paper-towel-lined plate and sprinkle lightly with salt.
5. 5In a wide sauté pan over medium heat warm the olive oil and butter together until the butter foams. Add the smashed garlic cloves and cook 1 to 2 minutes until fragrant and just starting to turn pale gold; do not let them burn.
6. 6Add the drained linguine to the garlic butter along with a splash of the reserved pasta water. Toss vigorously so every strand is coated and the sauce emulsifies into a glossy sheen.
7. 7Stir in the chopped parsley, red pepper flakes, a squeeze of lemon juice, and half the Parmesan. Taste and adjust seasoning with salt and pepper.
8. 8Divide the garlicky linguine among warm bowls. Pile the hot crispy fried clams generously on top so they remain the clear star. Finish with remaining Parmesan, extra parsley, and lemon wedges on the side. Serve immediately while the clams are still shatteringly crisp.