📝 About This Recipe
A true New England icon, these fried whole belly clams capture the briny essence of the Atlantic in every golden, crunchy bite. Unlike clam strips, these 'bellies' offer a sophisticated contrast between the crispy, cornmeal-dusted exterior and the tender, succulent center. This recipe uses the traditional 'Ipswich' style method, ensuring a light crust that highlights the sweet, salty flavor of the sea.
🥗 Ingredients
The Clams
- 2 pounds Whole Belly Soft-Shell Clams (shucked, drained, and chilled)
- 2 cups Evaporated Milk (the secret to a rich, golden crust)
- 1 teaspoon Sea Salt (for the milk soak)
The Dredge
- 1.5 cups Fine Yellow Cornmeal (stone-ground is best)
- 1 cup All-Purpose Flour (provides structure to the coating)
- 1/2 cup Pastry Flour (ensures a delicate, non-tough crunch)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Paprika (for color)
For Frying and Serving
- 2 quarts Neutral Oil (Canola, Peanut, or Vegetable oil)
- 2 pieces Lemon (cut into wedges)
- 1 cup Tartar Sauce (homemade with capers and dill)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Rinse the shucked clams gently in cold salted water to remove any lingering sand or grit. Drain them thoroughly in a colander.
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2
In a medium bowl, whisk together the evaporated milk and 1 teaspoon of sea salt. Submerge the clams in the milk mixture and refrigerate for 20 minutes; this helps the dredge adhere and tenderizes the clams.
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3
In a large, shallow pan or brown paper bag, whisk together the cornmeal, all-purpose flour, pastry flour, black pepper, and paprika until perfectly blended.
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4
Fill a heavy-bottomed Dutch oven or deep fryer with at least 3 inches of oil. Heat the oil to exactly 375°F (190°C) using a candy or deep-fry thermometer.
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5
Working in small batches (about a handful at a time), remove clams from the milk soak, letting the excess drip off for a second.
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6
Toss the clams into the flour and cornmeal mixture. Shake the pan or bag gently to ensure every nook and cranny of the belly and neck is coated.
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7
Place the coated clams in a wire sifter or mesh strainer and shake gently to remove any excess flour. This prevents the oil from becoming too cloudy and prevents a gummy crust.
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8
Carefully drop the clams into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy clams.
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9
Fry the clams for 60 to 90 seconds. They cook very quickly! Look for a beautiful golden-brown color and a crisp texture.
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10
Use a slotted spoon or spider skimmer to remove the clams and place them immediately onto a wire rack set over a baking sheet to drain.
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11
Immediately sprinkle with a tiny pinch of fine sea salt while the oil is still wet on the surface.
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12
Repeat the process with the remaining clams, allowing the oil to return to 375°F between batches.
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13
Serve immediately while piping hot, garnished with fresh parsley and lemon wedges.
💡 Chef's Tips
Always use evaporated milk instead of regular milk; the higher protein and sugar content creates a superior golden crust. Ensure your oil is at the correct temperature; if it's too low, the bellies will absorb oil and become soggy, if too high, the outside burns before the belly is heated through. Never use a lid while frying, as steam will build up and ruin the crispness. If you can't find pastry flour, you can substitute by mixing 1/4 cup cornstarch with 1/4 cup all-purpose flour. Handle the clams gently; the bellies are delicate and can burst if tossed too aggressively.
🍽️ Serving Suggestions
Serve in a classic cardboard 'clam box' lined with wax paper for an authentic New England experience. Pair with a side of crispy, thin-cut french fries and creamy coleslaw. A cold, crisp New England IPA or a dry hard cider cuts through the richness of the fried clams perfectly. Always provide a side of high-quality tartar sauce and plenty of lemon wedges for brightness. A buttered and toasted brioche hot dog bun is the perfect vessel if you want to make a 'Clam Roll'.