Fried Clams

How to Make Fried Clams

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1. Stir the mayonnaise, gherkins, capers, lemon juice and chives together in a small bowl and chill until needed.

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2. Put the clams in a bowl, pour over the evaporated milk and leave them for 15 minutes.

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3. Mix the flour, cornmeal, seafood seasoning and salt together in a shallow dish.

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4. Heat the oil in a deep, heavy pan or fryer to 190°C / 375°F, filling it no more than half full.

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5. Lift a handful of clams from the milk, let the excess drip off, and toss them in the flour mixture until thickly coated. Shake off the excess.

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6. Deep-fry the clams in 3 or 4 batches for 1 to 2 minutes each, until golden brown and crisp. Do not let them go longer, or they turn rubbery.

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7. Lift out with a slotted spoon onto a tray lined with kitchen paper and sprinkle with a little salt straight away.

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8. Bring the oil back up to 190°C between batches and serve the clams hot with the tartare sauce and lemon wedges.

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Tips for Making Fried Clams

• Use a thermometer and keep the oil at 190°C. Cooler oil makes the coating greasy, and clams need to go in and out fast.
• Fry only a handful at a time. Crowding the pan lowers the temperature and makes the coating stick together.
• Dredge the clams just before frying. If they sit in the flour, the coating goes gluey and does not crisp.

What to Serve with Fried Clams

• French fries
• Coleslaw
• Corn on the cob

Storing & Reheating Fried Clams

Best eaten within minutes of leaving the oil. Leftovers keep in the fridge for 1 day and can be re-crisped in a 200°C / 400°F oven for 5 minutes, but they are never quite as good.

Fried Clams FAQ: Common Questions

Fried Clams Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.