Fried Clams


Tartar Sauce (makes 2 cups)

  • 1 egg yolk
  • 2 tsp lemon juice
  • 1 tbsp Dijon mustard
  • 2 cups canola oil
  • ½ onion, finely diced (brunoise)
  • 2 dill pickles, finely diced
  • ½ tsp Worcestershire sauce
  • sriracha chili sauce to taste
  • pinch of salt

For Fried Clams

  • 1 cup shucked clams (Maine select preferred for smaller, less gritty bellies)*
  • 1 cup corn flour
  • 1 cup all-purpose flour
  • canola oil to fill a deep stock pot halfway
  • salt for seasoning

Garnish Suggestions

  • fried parsley
  • grilled lemon slices
  • lettuce leaves

Special Equipment

  • fry basket
  • heavy gauge pot
  • cooking thermometer
  • slotted spoon or spider skimmer


Make Tartar Sauce

  1. Put a mixing bowl on a moist dish towel to keep it steady
  2. Add egg yolk, lemon juice and mustard and mix to incorporate all ingredients
  3. Slowly drizzle in canola oil, whisking vigorously. Once ingredients start to come together, you can add the oil more quickly, still whisking continuously
  4. Mix in onions, pickles, sriracha and Worcestershire and season with salt. Check flavor and adjust seasoning as desired

Note - Tartar sauce will last about 1 week covered in the refrigerator

Fry Clams

  1. Heat oil in deep, heavy gauge pot to 325-350º, filled to about halfway
  2. Mix corn flour and all-purpose flour together
  3. Using a fry basket, toss clams in flour and shake off access
  4. Add to pot and fry until golden-brown, about 1-3 minutes (depending on temperature of oil). They should be crunchy outside and soft in the middle
  5. Remove with slotted spoon or spider skimmer to a paper towel-lined plate to absorb oil
  6. Season with salt immediately and serve with tartar sauce

* If shucked clams cannot be obtained, 1 pound of clams will yield about 1 cup of meat. This can be tedious - most fishmongers will sell shucked clams, or they can be ordered online