clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fried Clams

Fried Clams

  • Author: The Commish
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Main


  • 1 pound shucked clams; cherrystones, littlenecks, Western littlenecks or Manila clams
  • 1 cup buttermilk
  • 1 cup corn flour
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne
  • Vegetable oil, for frying
  • Tartar sauce, for serving


  1. Inspect clams and remove any pieces of shell or grit.
  2. In a small bowl, submerge clams in the buttermilk.
  3. In a medium bowl, stir corn flour, flour, salt, black pepper and cayenne. Set aside.
  4. Using a deep fryer, bring the oil to 360 degrees F.
  5. Working in batches, coat a handful of clams in the breading, and transfer to the fry basket. Fry the clams until they are golden brown, about 2 minutes.
  6. Serve with tartar sauce.


To keep clams warm while frying them in batches, you can transfer fried clams to a preheated oven set at 200 degrees F with a baking sheet positioned at the bottom to catch any drippings.

Serve with fries and/or coleslaw.