Deep Fried Clams

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
Learn about The Spruce Eats' Editorial Process
Updated on 12/1/21
Fried clams with a lemon slice

James Baigrie/Getty Images

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
416 Calories
24g Fat
26g Carbs
23g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 416
% Daily Value*
Total Fat 24g 31%
Saturated Fat 4g 22%
Cholesterol 128mg 43%
Sodium 548mg 24%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 23g
Vitamin C 0mg 0%
Calcium 70mg 5%
Iron 4mg 23%
Potassium 532mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fried clams are easy and delicious to make at home with or without a deep fryer. The cracker crumb coating is seasoned with herbs and a touch of chipotle chile pepper for a little kick. A great appetizer or entrée. The recipe uses canned whole baby clams, though you can use shucked fresh clams.

While this recipe makes enough for two to four people, it is easily scaled up to feed more.

These fried clams are wonderful accompanied by lemon wedges for squeezing a burst of flavor on them and some cocktail sauce for dipping. Serve these clams with potato salad, potato wedges, or french fries. You can also make an entire fried seafood platter with items, such as scallops, oysters, and fish, for you and your family. Enjoy a glass of beer or wine too while partaking in this meal. 

Ingredients

Steps to Make It

  1. Gather the ingredients. Preheat the deep-fryer to 375 F or heat 3 inches of peanut oil in a Dutch oven.

  2. Measure cracker crumbs, poultry seasoning, salt, chipotle pepper, garlic powder, oregano, and dill weed into a large zip-top bag. Toss to combine. Set aside.

  3. Stir the clams into the beaten eggs. Using a slotted spoon, remove a few clams at a time and place them in the bag of herbed cracker crumbs. Shake to coat, remove clams, and place on a platter. Repeat until all clams are coated.

  4. Fry clams in batches, about 30 seconds, until golden brown. Take care not to crowd the clams while frying. Drain on paper towels and serve hot as an appetizer or entrée.

Tips

  • Make sure to cook these clams in batches and don't overcrowd the pan. Overcrowding and trying to cook too many at one time will give you greasy and soggy food.
  • If you don't have peanut oil on hand, select another cooking oil with a high smoke point such as grapeseed, safflower, soybean, sunflower, canola, or extra light olive oil for deep-frying these clams.

Recipe Variation

  • Spice up the mixture with cayenne pepper instead of ground chipotle.