2 cups of flour

1 teaspoon of baking powder

2 teaspoons sugar

2 cups of milk

2 tablespoons melted butter

1 beaten egg

10-15 ounces shucked clams, rinsed and well drained

1 quart vegetable oil (for deep frying)


1. Begin by mixing the batter for the clams.  In a large bowl, combine flour, baking powder, and sugar.  Mix them well to combine.

2. Add milk, egg and butter to the bowl, and mix the ingredients together until the batter is smooth.

3. Begin to heat your oil.  In a large pot, heat one quart of vegetable oil to 350ºF.  Be sure not to raise the heat over medium. 

4. Place the clams in the batter so they are covered. 

5. One at a time, place the clams in the oil.  When placing in the oil, hold the clam above the bottom for 5 seconds.  This will ensure that the clams do not stick to the bottom.

6. Flip the clams after a minute or two, and cook the other side as well for two minutes.

7. Serve these clams with tartar sauce, coleslaw, or as is.  

On hot summer nights in New England, the universally perfect dish is a batch of fresh seafood to eat on the beach, by the campfire or under the air conditioning vent. “The Yankee Chef” Jim Bailey shows us an easy recipe for seriously delicious batter fried clams. The sweetness of the batter paired with the saltiness of the fresh clams and the crispy batter’s crunch make this dish ridiculously tasty. And unlike many greasy, small and crusty fried clams, these are instead puffy and light.  Make a simple batter and then briefly fry the clams in vegetable oil for a quick and satisfying summer meal. Additionally, learn some insider’s tips from Bailey on the best way to cook with oil and ensure that your clams come out as good as his.

Fried Clams
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