Fried Clams

fried clams

This could quite possibly be one of the most simple and delicious recipes. Most all of these ingredients are already in the kitchen and it won’t take you too long either. Enjoy!

*  Olive oil, for frying
* 2 cups buttermilk
* 2 cups Italian-style breadcrumbs
* 1/2 pound, small, shucked clams, about 20 to 25
* 1 lemon, cut in 1/2
* Sea salt
* 1 1/2 cups marinara (store bought or homemade), warmed
* 1/4 teaspoon red pepper flakes, (optional)


Pour enough olive oil into a large, deep, heavy frying pan to reach a depth of 3 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip clams and oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge clams and oysters in the bread crumbs. Place the clams and oysters on a baking sheet, and continue.
When the oil is hot, fry the clams and oysters in batches, about 3 minutes per batch. Using a slotted spoon, transfer the fried seafood to paper towels to drain.
Immediately sprinkle the fried seafood with freshly squeezed lemon and sea salt. Serve with a bowl of warmed spicy marinara sauce for dipping or the traditional New England favorite, tartar sauce. It’s also best served with fries. And for the clam roll, just simply place the cooked clams on top of a toasted hot dog bun.

Recipe courtesy of