📝 About This Recipe
Experience the quintessential taste of a New England summer with these crispy, golden-fried soft shell clams, often affectionately known as 'Ipswich Clams.' This recipe celebrates the delicate balance between the crunchy, seasoned cornmeal crust and the sweet, briny burst of the tender whole belly. Perfectly fried to a shatteringly crisp finish, these clams offer a nostalgic coastal experience that is both sophisticated and comfortingly rustic.
🥗 Ingredients
The Clams
- 2 pints Soft shell clams (shucked) (freshly shucked, with bellies intact)
- 2 cups Whole buttermilk (cold)
- 1/2 cup Evaporated milk (adds richness to the soak)
The Dredge
- 1.5 cups All-purpose flour
- 1 cup Yellow cornmeal (fine ground for best texture)
- 1/2 cup Cornstarch (the secret for extra crunch)
- 1 tablespoon Old Bay seasoning
- 2 teaspoons Kosher salt
- 1/4 teaspoon Cayenne pepper (optional, for a hint of heat)
- 1 teaspoon Black pepper (freshly ground)
Frying and Garnish
- 2 quarts Neutral oil (Canola, Peanut, or Vegetable oil for deep frying)
- 2 Lemon (cut into wedges)
- 1 bunch Fresh parsley (finely chopped for garnish)
- 1 cup Tartar sauce (for serving)
👨🍳 Instructions
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1
Gently rinse the shucked clams in cold salted water to remove any lingering grit or sand. Be very careful not to rupture the delicate bellies.
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2
In a large bowl, whisk together the cold buttermilk and evaporated milk. Submerge the cleaned clams in this mixture and let them soak for at least 20 minutes in the refrigerator. This tenderizes the clams and helps the dredge adhere.
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3
While the clams soak, prepare the breading. In a large, shallow dish or a heavy-duty gallon-sized freezer bag, combine the flour, cornmeal, cornstarch, Old Bay, salt, black pepper, and cayenne.
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4
Whisk the dry ingredients thoroughly to ensure the spices are evenly distributed throughout the cornmeal and flour.
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5
Fill a heavy-bottomed Dutch oven or deep fryer with about 3 inches of oil. Heat the oil to 375°F (190°C). Use a deep-fry thermometer to ensure accuracy.
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6
Working in small batches (about 8-10 clams at a time), remove the clams from the buttermilk soak, letting the excess liquid drip off.
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7
Toss the clams into the dry dredge mixture. If using a bag, shake gently to coat. If using a dish, use your hands to lift and turn the clams until they are completely and evenly coated.
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8
Place the coated clams in a wire mesh strainer and shake gently to remove any excess flour. This prevents the oil from getting too 'dirty' with burnt flour.
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9
Carefully drop the clams into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy clams.
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10
Fry the clams for 90 seconds to 2 minutes. They cook very quickly! Look for a beautiful golden-brown color and a crisp exterior.
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11
Use a slotted spoon or spider skimmer to remove the clams and place them immediately onto a wire cooling rack set over a paper-towel-lined baking sheet.
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12
Immediately sprinkle with a tiny pinch of extra kosher salt while the oil is still wet on the surface.
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13
Repeat the process with the remaining clams, allowing the oil temperature to return to 375°F between batches.
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14
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Always use fresh clams for this recipe; frozen clams often lose the integrity of the 'belly' which is the best part. Keep your oil temperature consistent at 375°F; if it's too low, the clams will be oily, and if it's too high, the outside will burn before the inside is hot. The cornstarch is vital for that 'shatter-crisp' texture that lasts longer than just using flour. Don't skip the buttermilk soak, as the acidity helps neutralize any overly 'fishy' notes and creates a glue for the breading. Avoid using a lid on the pot, as steam will build up and make the coating soggy.
🍽️ Serving Suggestions
Serve in a basket lined with parchment paper alongside a generous heap of crispy French fries for a classic 'Clam Basket.' Pair with a cold, crisp New England IPA or a dry Sauvignon Blanc to cut through the richness of the fried coating. Provide a side of tangy, homemade tartar sauce and a small ramekin of cocktail sauce for dipping. Add a side of creamy, vinegar-based coleslaw to provide a refreshing crunch and acidity. Serve with warm, buttered brioche rolls if you want to assemble your own clam rolls.