Clam Shack-Style Fried Clams

This clam shack-style fried clams recipe tells you exactly how to make fried clams. Whole belly ones, natch, which are the best. And it’s so ridiculously easy.

Four various photos of fried clams served in different restaurants.

I’ve made no secret of my absolute addiction to fried clams—especially clam shack-style fried clams with big, luscious, profane whole 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. That little snag meant this treat would be relegated to the hot, steamy days of a New England summer.

A paper basket filled with golden fried clams

That is until I learned to shuck steamer clams at home. It’s a simple process of dipping the clams in boiling water for several seconds, which helps pop the shells but doesn’t cook the meat. The clams are then dumped into cold water. Then it’s a matter of taking a knife and releasing the clam from its shell.

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.–David Leite

Clam Shack-Style Fried Clams

Clam Shack Style Fried Clams FAQs

Can you use canned clams to make fried clams?

Alas, no. Canned clams are fully cooked and therefore would fall apart. Plus, they’re tiny. You want large steamers for fried clams.

Can you use littlenecks or cherrystones to make fried clams?

Again, no. Littlenecks and cherrystones are different types of clams. They’re chewier and don’t have the same texture and taste as steamers

What other names do steamer clams go by?

Steamer clams are also called soft-shell clams, Ipswich clams, and Maine clams.

What is corn flour and where do I find it?

Corn flour is essentially very finely milled cornmeal made from the entire kernel of corn—the germ, the bran, and the endosperm. Corn meal—whether coarsely ground, medium grind, or finely ground—is not an acceptable substitute due to the textural difference. However, masa harina, which you can find in the Latin section of most supermarkets, is a perfectly fine swap.

A caution to our friends the Brits and Aussies and Canadians. We understand that in your corners of the world, “corn flour,” or rather “cornflour,” is synonymous with “cornstarch,” but that’s not what we’re talking about here. Cornstarch is ground from only the endosperm of the corn and makes a lousy coating for fried clams. Trust us.


☞ How to remove clams from their shells
: Capt. John’s Bar

Clam Shack Style Fried Clams

Four various photos of fried clams served in different restaurants.
This clam shack-style fried clams recipe tells you exactly how to make fried clams. Whole belly ones, which of course are the best. So easy.
Jasper White

Prep 5 mins
Cook 20 mins
Total 25 mins
New England
4 servings
448 kcal
4.90 / 19 votes
Print RecipeBuy the The Summer Shack Cookbook cookbook

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  • Deep-fry or candy or instant-read thermometer or an electric deep fryer, a Chinese wire-mesh skimmer or a pasta basket, a pair of tongs


For the New England style fry mix

  • 1 cup corn flour (not cornmeal; see FAQ above)
  • 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 (either low-fat or full-fat)
  • New England-Style Fry Mix (above)


Make the New England style fry mix

  • 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.
    Freshly shucked Ipswich clams and the fry mix

Fry the clams

  • In many cases, you'll 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 a clean brown paper bag, and preheat the oven to 250ºF (121°C).
  • Heat 3 inches of oil to 375°F in a 4- to 5-quart Dutch oven over medium heat or in a deep fryer.
  • 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.
    Clams steeping in buttermilk
  • Drop the clams into the fry mix and gently toss them to coat evenly with the mix. Quickly dry off the skimmer.
  • When the oil reaches temperature, lift the clams out of the fry mix with the skimmer, gently shake off the excess, and slip them carefully into the oil.
    Fried clams being lowered in the oil
  • Try to spread the food out in the pot so there is less chance of the pieces sticking to each other.

    TESTER TIP: 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.

  • Stir the clams so that they cook evenly, 1 to 1 1/2 minutes more. 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.
    Fried clams in oil
  • Transfer the clams from the hot oil to the paper-bag-lined baking sheet to drain. You can keep the clams warm in the oven while you fry the second batch.
    Fried clams draining
  • Transfer the clams to a platter with lemon wedges and parsley sprigs–and fries aren't out of the question.
Print RecipeBuy the The Summer Shack Cookbook cookbook

Want it? Click it.

Show Nutrition

Serving: 1servingCalories: 448kcal (22%)Carbohydrates: 35g (12%)Protein: 10g (20%)Fat: 30g (46%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 9gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 14mg (5%)Sodium: 660mg (29%)Potassium: 158mg (5%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 229IU (5%)Vitamin C: 0.1mgCalcium: 98mg (10%)Iron: 2mg (11%)

Originally published July 17, 2016

In this Recipe


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  1. Hi there. I’m gluten free and also corn free. Do you have suggestions to make this corn free as well? Thanks!

    1. Hi, I also am gluten free. Try tapioca flour/starch, potato starch, or rice flour… anything starchy like corn flour.

    2. Cynthia, while I know people have had success using gluten-free flour in place of the all-purpose flour, eliminating the corn flour would completely change the texture, and it’s not something we recommend. If any of our readers have had success swapping another ingredient for the corn flour, we’d love to hear from you.

  2. 5 stars
    Just made this the other night and followed this recipe. It came out delicious just like the New England shack stand. I found fresh steamer clams at the local market for 2.99/lb. Couldn’t pass up the deal. I didn’t have buttermilk but used evaporated milk instead.

    Hint: To make things easier when shucking the clam and removing the membrane…Quickly steam the clams for 2 minutes. Remove and dump in an ice cold bath. You will shuck and remove the membrane like a pro.

    1. Thanks, Mr. C! Great tip! We’re delighted that these turned out as authentic as you hoped. Thanks for taking the time to let us know.

  3. Hi, I am unable to get whole belly clams. I can get cherrystones and littlenecks. Which one is an acceptable substitution? Thanks!

  4. I grew up in NH, and worked in a seafood restaurant in high school. For fried clams, we first thoroughly coated the clams in all purpose flour (this step is key), then coated the clams in a thin milk/yolk batter, and then gave the clams a coating in “supreme breader” which is the corn flour in the above recipe. Deep fry the clams until light golden brown to golden brown (I prefer a little more crunch), then serve with tartar sauce. We didn’t season with anything other than a dash of salt after frying (seasoned breading is uncommon in coastal New England; it’s more of a southern US style), as the plain corn flour breading gives the clams a rich flavor, but doesn’t overpower the clam flavor either. Buttermilk can also be used as a batter, but its the freshness of the clams that really makes the dish.

      1. It’s a little different, Joss, as we don’t use cornstarch or baking powder here, which is often used in fish batter.

    1. Yes. Or you can just coat with flour, dip in batter, then re-coat with flour. the corn flour adds a little more richness, so it’s personal preference.

    2. It’s a little different, Michael. Although fish fry batters can vary, most call for baking powder and/or cornstarch. We don’t recommend you use cornstarch here.

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