I’ve made no secret of my absolute addiction to fried clams—especially fried clams with big, luscious, profane bellies. I remember going as a kid to Macray’s, a local clam shack in Westport, MA., several Sundays during the summer. There my parents, grandparents, godparents, cousins, and I dove into pints of deep-fried oceanic goodness. My only regret as I tapped the last bits of crumbs from the greasy red-striped box into my mouth was that we couldn’t make them at home; it’s near impossible to shuck steamer clams. (Trust me, I’ve tried.) That little snag meant this treat would be relegated to the hot, steamy days of a New England summer.
Even after I wrote my paean to the almighty mollusk, I still was stymied: I couldn’t find a source for shucked big-bellied clams. But recently I stumbled upon Digger’s Seafood. It offers all kinds of fresh, never-frozen seafood, including my beloved shucked whole-belly clams. [Ed. Note: Digger's no longer sells clams to the public. We're searching for a viable substitute. If you have one, please let us know below in the comment section.]
Skeptical, I ordered a one-pound packet that was delivered to my door within 24 hours. What makes Digger’s clams so special is they’re professionally shucked (the emergency-room savings alone is worth the steep price) and shipped to order. When I cracked opened the container, it smelled like a sweet, salty sea breeze. It took all I had not to eat the clams in all their raw, slippery glory.
But, of course, the proof is in the fryer. And these delivered. Mightily. With my near-forty-year search over, I am now able to have fried clams year round, miles from the nearest boardwalk but only a cast-iron pot away from my childhood.–David Leite
LC Tempt Ye Not Note
When I made this recipe, adapted from the great Jasper White, I was tempted to doctor up the coating mix with all kinds of herbs and spices. (Yes, for a moment I thought of myself as the Colonel Sanders of Seafood.) “The secret to fried clams,” says Chickie Aggelakis, owner of The Clam Box in Ipswich, Mass., “is the flavor of the clams.” The coating and its crunch protect the tender belly meat. Mucking it up with spices—which is hard to resist—should be avoided at all costs.
Special Equipment: deep-frying thermometer or an electric deep fryer, a Chinese wire-mesh skimmer or a pasta basket, a pair of tongs
Clam Shack-Style Fried Clams Recipe
Ingredients
- For the new england-style fry mix
- 1 cup corn flour (or masa harina)
- 1 cup all-purpose flour
- 1 teaspoon fine sea salt or table salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- For the clams
- 1 1/2 pounds of shucked whole-belly steamer clams
- About 6 cups peanut, canola, or other vegetable oil, for deep-frying
- 1 cup buttermilk
- New England-Style Fry Mix (above)
Directions
- Make the new england style fry mix
- 1. Combine the flours, salt, and both peppers in a large mixing bowl and mix well. You’ll have more than you need for this recipe, so whatever is left over you can store in an airtight glass container in the refrigerator for several weeks or more.
- Fry the clams
- 2. In many cases, you will be frying in batches to avoid the problems that can happen if you overcrowd your fryer. In anticipation of this, line a baking sheet with paper towels and preheat the oven to 250ºF (121°C).
- 3. Heat 3 inches of oil to the desired temperature in a 4- to 5-quart Dutch oven over medium heat or in a deep fryer.
- 4. While the oil is heating, pour the buttermilk into a large bowl, and put the fry mix in another. Drop the clams into the buttermilk and stir gently. Using a Chinese wire-mesh skimmer or a slotted spoon, carefully lift up a small batch (in this case, about half of the clams you’re frying), allowing the excess buttermilk to drip back into bowl, then drop the clams into the fry mix and gently toss it to coat evenly with the mix. Quickly dry off the skimmer.
- 5. When the oil is hot, lift the food out of the fry mix with the skimmer, gently shake off the excess, and drop it carefully into the oil. Try to spread the food out in the pot so there is less chance of the pieces sticking to each other. The first few moments are crucial: let the seafood cook for 15 to 20 seconds without moving the clams (or the fryer basket)—if you do, some of the breading could fall off, making the dish greasy. Then stir the clams so that it cooks evenly. This also helps to loosen any pieces that might have stuck together. If anything sticks to the bottom of the pot, loosen it with tongs. Stay right there at the fryer, moving the seafood occasionally so it cooks evenly.
- 6. Transfer the first batch of clams from the hot oil to the paper towel–lined baking sheet to drain. You can keep the clams warm in the oven while you fry the second batch, but with clams or oysters, you should consider serving them as soon as they have drained. Because they are whole creatures with wet innards, they tend to lose their crunch faster than shrimp, scallops, and other seafood. Set the food on a plate or platter and send it to the table with lemon wedges and parsley sprigs–and fries aren’t out of the question. [Ed. note: A side of salad, as in the picture, is hardly traditional, but it makes for a pretty plate, right?] A nice casual, and very appropriate, touch when serving fried foods is to serve it on deli paper or butcher’s paper. We serve most of our fried foods on colorful deli paper printed with our logo—the paper isn’t really intended to soak up excess oil, it’s more to show off how greasy it isn’t.
Hungry for more? Chow down on these:
- Fried Catfish from Home Sick Texan
- Baked Stuffed Clams from Simply Recipes
- Seared Scallops with Cider Brown Butter from Leite's Culinaria
- Calamari a la Plancha from Leite's Culinaria
Clam Shack-Style Fried Clams Recipe © 2011 Jasper White. Photo © 2011 David Leite. All rights reserved.




I am weeping quietly into my keyboard as I think of the clam bellies and strips the hubby and I wolfed down at the Clam Box at Ipswich four summers ago. I live in the Netherlands now, and while a lot of things get deep-fried here, I’m not going to be able to find/make these anytime soon…
Stopping at Macrays on the way home from Lincoln park. Was just talking about the fried clam places with my dad last weekend, now i’m really getting the urge for some, thanks alot, lol.
How about “digging up” a really fabulous clam cake recipe?
Greg, they’re not really my thing, you know? You like them?
Can i replace corn flour with corn meal?
Hi Mary, sure you can…but you’ll get a very different texture. Corn meal is grainier and might no stick on as well. Corn flour, is similar in texture to wheat flour.
I have never made them, but I saw on TV (Food Fueds or Food Wars?), both places used condensed milk instead of buttermilk. Anyone ever try this?
Hi, John. Do you mean evaporated milk? That’s what Chickie Aggelakis, the owner of The Clam Box, uses.
At the end of “the street where everyone knew my name”….(only because I used to do things I shouldn’t have…) there used to be this place called “Howie’s Fish Hut,” which had the most fabulous clam cakes deep-fried to a perfect golden brown color with big chunks of sea-kissed clams…..ohhhh. They are a guilty pleasure of mine and my husband’s….yes….we LOVE them.
I have made them in the past but since I find everthing I create via your recipes so wonderful, I thought you might have a recipe up your sleeve.
Anyone???
Because they are so special to you, and you, my dear old friend, are so special to me, let me see what I can rustle up.
There is a New England-style clam shack coming to the shores of the Gowanus Canal, complete with whole bellied fried Ipswitch clam rolls lobster rolls a full raw bar burgers and ice cold beer….
hemp, you so have to tell me the name. When is it opening?
Two weeks ago I finally had my first clamboil of the season. My family was in Mass and brought home 5 quarts of clams. Had I had this recipe (which by the way makes my mouth drowl), I would have made at least half as fried clams. Your article reminded me of how much I do miss the Mccray’s and Evelyn’s (in Tiverton, RI) fried clams. It’s time to hunt down the Digger’s Seafood website. Thanks David!!!!
Pat, so glad this reminded you of home. And when you do make those delicious clams, you let me know.
Hi Chef David,
I just found your site. I came over from the Homesick Texan. I used to go to Macray’s every Sunday for years. Even when it rained, I was there. My mom had cravings for clams while pregnant for me. I guess that’s where I got my love for clams. I look forward to reading all your posts.
Unfortunately, Digger’s Seafood no longer ships.
But this Gilmore’s Seafoods does!
Thanks, Peter. I haven’t tried their clams, so I can’t recommend them to our readers, but I’ll certainly order some.
I haven’t either, but Gilmore’s looks like they’re doing it right. Shipping is insane though. Don’t know if I need a $75.00 plate of fried clams!
Peter, shipping for fresh seafood is, indeed, expensive. Diggers was about the same. But I have to say, that was the best plate of fried I had–outside of The Clam Box in Ipswich.
Love whole-belly clams. Like you I have been looking for big-bellied clams to fry. I can’t locate Digger’s Seafood on the web. Any advice on how to reach them to order the clams would be greatly appreciated. Thanks!
I don’t think you can reach them anymore. But if you look up four comments, you’ll see that one of our readers, Peter, found Gilmore’s. I can’t vouch for them yet (I have to get my hands on their clams), but their products looks good. Maine clams are what the Ipswich folks use when the Massachusetts’s clam flats are closed. So if it’s good enough for them, it should be good enough for us.
The recipe looks delicious but I could never eat it as written. What’s the best way to adapt it for the lactose intolerant? Is the buttermilk soak absolutely necessary? Thanks.
Chris, not a problem. You can substitute clam juice for the buttermilk. The trick is to make sure they’re wet enough to get the coating to stick well. You can even try any lactose-free milk. Please let us know how it turns out so our other lactose-intolerant readers can enjoy, too.
Hear me o Isreal, this, this is the recipe of which I speak….bless you.
Um, er, you’re welcome?!!
When I was a child, every summer my father would take me to Evelyn’s on Ashley Blvd. in New Bedford, MA. Best belly clams I have had. Until my husband took me to Gino’s in Fairhaven, MA. OMG!! I’m gonna try to make them at home wish me luck.
Hi, Jodi. Gosh, I haven’t thought of Evelyn’s in a long timeI enjoyed the clams at Evelyn’s, they just weren’t selling big bellies when we were there. I wish you the very best of luck with your clam plan. Please let me know how it turns out.
Would you recommend your whole clam recipe for onion rings?
Now, Heidi, that’s an interesting question. For me, I’d say no. I prefer battered onion rings. We have a terrific recipe for them. This recipe will give you a drier coating.
Just returned from Gloucester, MA. Purchased frozen bellies at a small fish market (Intershell, 978-281-2623) and made them this evening. When in that area you can try Essex Seafood, great little place. As always, the line was out the door at the Clam Box in Ipswich. Also ate at Olivia’s near Good Harbor Beach in Gloucester twice this trip, Amanda and Janice are great servers. Seaport Grille and Windward Grille are just a couple more great spots to dine.
Hey Roger. Thanks for the update. Did the frozen belly clams work well? I’ve tried all of the places in that area. Actually I followed the fried clam trail from Connecticut to Maine. After eating at almost 20 places, I still wanted more fried clams!
David, I read your article in the NY Times in 07. Didn’t realize you were the author when I replied on Aug,22. The frozen bellies ($12.95 per lb.) worked well but I need a new (larger) fryer. Olivia’s was Amelia’s last year, but my wife, son, and I were in Gloucester for a long Memorial Day weekend and discovered the change in ownership. We try to visit the area a few times a year. Thanks for the recipe.
Roger, not a problem. I’m glad to know the frozen big-belly clams worked. Hopefully, it will help others who are desperate to have some. And I have some sad news: The One and I went to Maine and because of traffic and schedules, we didn’t make it anywhere near Ipswich. That means it’ll be a whole year before I have fried clams again from the motherlode.
displaced newenglander here. soon as i get off the plane in boson from north carolina i rush to get fried clams. Being a bit of a cook im atempting to make my own at home. one of the local grocers sells steamers, i usually just steam them but it kills me knowing if i could just shuck the littel beggers i could enjoy them fried. I found this site while searching for how to schuk steamers after having tried and failed on a reliable method on my own.
Someone must know a trick on how to do it. They sell them shucked so how do they get that way? i doubt a machine does it. If they did it my way, the labor cost would be prohibitive. What is the secreat i wonder?
Hi, Bill. I know that all the major shacks buy them freshly shucked. I did find this video on YouTube. It seems pretty much straightforward, but I think you’d need some practice to avoid cutting into the clam. I hope this helps.
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thanks for the video dave, maybe i wasnt clear on my deliema. I can open clams at a fairly speedy rate. my issue is cleaning the “foreskin?” off them. Once steamed they come right off but raw they are very teidous to remove. it would probably take me and hour to do a quart of steamers. i can only imagine how long it would take to fill up a gallon of shucked, cleaned steamers.
Ah, I see, Bill. That’s a mystery to me, too. I know that at the Sea Swirl, they cut off most of the siphon. Perhaps by doing that you can then tug at the rest of the covering to pull it off.
I’m still looking into this, as it’s something that has perplexed me, too.
I guess its comforting to know here are still some culinary mysteries out there! I also have contemplated cutting off the siphon and chaulking up the loss of meat to expediency. This may in fact be the way they do it commercially. for the life of me and after having consumed copious amounts of fried clams, I cant remember if the siphon is still attached to a fried clam. I will have to pay more attention next time i get off the plane. Thanks for your input.
Happy new year!
Bill
Yes, some mysteries do remain. I know the clams I got via mail order (the company has since closed) had intact siphons. I wonder if they dip the tips in scalding water to loosen them.
Anyway, Hapy New Year to you and yours and may we solve the mystery in 2013.