Fried clams are a delightful seafood treat anyone can make at home!

Picture this: golden, crispy clams that are bursting with fresh ocean flavors.

Whether you love classic New England style or prefer a spicy twist, there’s a fried clam recipe for everyone.

If you’ve ever wondered how to turn simple clams into a delicious meal that can impress your family and friends, you’re in for a treat!

Stick around as we explore ten amazing recipes that will make your cooking shine.

Are you ready to elevate your home cooking with fried clams?

These tasty bites are perfect for any occasion, whether it’s a family dinner or a fun gathering with friends.

From traditional recipes to exciting new flavors, there’s something for everyone to enjoy!

Let’s dive into these ten incredible ideas that will inspire you to cook up a seafood storm in your kitchen!

Classic New England Fried Clams

Savor the crispy, golden perfection of Classic New England Fried Clams, a beloved coastal dish that brings the taste of the ocean to your plate.

Ingredients

• 1 pound fresh shucked clams (or clam strips)
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 eggs
• 1/2 cup milk
• Vegetable oil (for frying)
• Lemon wedges (for serving)
• Tartar sauce (optional, for dipping)

Instructions

1. Rinse the clams under cold water to remove any sand or grit, then pat them dry with paper towels.
2. In a shallow bowl, combine the flour, cornmeal, salt, pepper, and paprika, mixing well.
3. In a separate bowl, whisk together the eggs and milk to create an egg wash.
4. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
5. Dip each clam into the egg wash, allowing excess to drip off, then dredge in the flour-cornmeal mixture to coat evenly.
6. Carefully place the coated clams into the hot oil in small batches, avoiding overcrowding.
7. Fry for 2-3 minutes or until golden brown and crispy, turning halfway if needed.
8. Remove the clams with a slotted spoon and drain on a paper towel-lined plate.
9. Serve immediately with lemon wedges and tartar sauce, if desired.

Spicy Cajun Fried Clams

Indulge in the bold flavors of Spicy Cajun Fried Clams, a zesty twist on a classic seafood dish with a kick of Southern spice.

Ingredients:

• 1 pound fresh clams, shucked
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tablespoons Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 eggs, beaten
• 1/2 cup buttermilk
• Vegetable oil, for frying
• Salt, to taste
• Lemon wedges, for serving

Instructions:

1. Rinse the shucked clams under cold water to remove any grit or sand, then pat them dry with paper towels.
2. In a shallow bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder, paprika, and cayenne pepper.
3. In another bowl, whisk together the beaten eggs and buttermilk.
4. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
5. Dip each clam first into the egg and buttermilk mixture, then dredge in the seasoned flour mixture, shaking off excess.
6. Carefully place the coated clams into the hot oil in small batches, avoiding overcrowding.
7. Fry for 2-3 minutes or until golden brown and crispy, turning halfway through if needed.
8. Remove the clams with a slotted spoon and drain on a paper towel-lined plate.
9. Sprinkle with salt while still hot.
10. Serve immediately with lemon wedges on the side for squeezing over the clams.

Lemon Herb Fried Clams

Savor the zesty and aromatic flavors of Lemon Herb Fried Clams, a delightful seafood dish perfect for any occasion.

Ingredients:

• 1 pound fresh clams, shucked
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1 lemon, zested and juiced
• Vegetable oil, for frying
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Rinse the shucked clams under cold water and pat them dry with paper towels.
2. In a shallow bowl, combine flour, garlic powder, oregano, thyme, salt, and black pepper.
3. In a second shallow bowl, place the beaten eggs.
4. In a third shallow bowl, mix breadcrumbs with lemon zest.
5. Dredge each clam first in the flour mixture, then dip in the egg, and finally coat with the breadcrumb mixture.
6. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C), ensuring there’s enough oil to submerge the clams.
7. Fry the clams in small batches for 2-3 minutes or until golden brown and crispy.
8. Remove clams with a slotted spoon and drain on paper towels to remove excess oil.
9. Drizzle the fried clams with fresh lemon juice and sprinkle with chopped parsley.
10. Serve immediately with lemon wedges on the side for an extra citrus kick.

Garlic Butter Fried Clams

Savor the delightful combination of tender clams sautéed in a rich, aromatic garlic butter sauce for an irresistible seafood treat.

Ingredients

• 2 pounds fresh clams, cleaned
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/4 cup white wine (optional)
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Rinse the clams thoroughly under cold water to remove any sand or grit, and set aside.
2. In a large skillet, melt the butter over medium heat.
3. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
4. Pour in the white wine (if using) and lemon juice, stirring to combine.
5. Add the clams to the skillet, cover with a lid, and cook for 5-7 minutes, or until the clams open.
6. Discard any clams that do not open after cooking.
7. Season with salt and pepper, then sprinkle with fresh parsley.
8. Serve hot with lemon wedges on the side for squeezing over the clams.

Panko-Crusted Fried Clams

Savor the crispy, golden perfection of Panko-Crusted Fried Clams, a delightful seafood treat with a light, crunchy coating.

Ingredients

• 1 pound fresh clams, shucked
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Vegetable oil, for frying
• Lemon wedges, for serving
• Tartar sauce, for dipping

Instructions

1. Rinse the shucked clams under cold water and pat them dry with paper towels.
2. Set up three shallow bowls: one with flour mixed with salt, pepper, and garlic powder; one with beaten eggs; and one with panko breadcrumbs.
3. Dredge each clam first in the seasoned flour, shaking off excess.
4. Dip the clam into the beaten eggs, ensuring it is fully coated.
5. Roll the clam in panko breadcrumbs, pressing gently to adhere the coating.
6. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
7. Fry the clams in small batches, avoiding overcrowding, for 2-3 minutes or until golden brown and crispy.
8. Use a slotted spoon to transfer the fried clams to a paper towel-lined plate to drain excess oil.
9. Serve hot with lemon wedges and tartar sauce on the side for dipping.

Coconut Breaded Fried Clams

Indulge in a tropical twist with Coconut Breaded Fried Clams, combining crispy coconut coating with tender clams for a delightful seafood treat.

Ingredients:

• 1 pound fresh clams, shucked
• 1 cup shredded coconut
• 1 cup panko breadcrumbs
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying
• Lime wedges, for serving

Instructions:

1. Rinse the shucked clams under cold water and pat them dry with paper towels.
2. In a shallow bowl, mix the shredded coconut and panko breadcrumbs together.
3. In a second shallow bowl, beat the eggs.
4. In a third shallow bowl, combine the flour, salt, and black pepper.
5. Dredge each clam first in the flour mixture, then dip into the beaten eggs, and finally coat with the coconut-panko mixture, pressing gently to adhere.
6. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
7. Fry the coated clams in small batches for 2-3 minutes, or until golden brown and crispy, turning occasionally.
8. Remove the clams with a slotted spoon and drain on a paper towel-lined plate.
9. Serve hot with lime wedges on the side for squeezing over the clams.

Beer Batter Fried Clams

Beer Batter Fried Clams are a crispy, golden treat, perfect for seafood lovers seeking a flavorful crunch.

Ingredients:

• 1 pound shucked clams
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup beer (lager or ale)
• 1 egg, beaten
• Vegetable oil, for frying
• Lemon wedges, for serving
• Tartar sauce, for dipping

Instructions:

1. Rinse the shucked clams under cold water and pat them dry with paper towels.
2. In a medium bowl, whisk together the flour, baking powder, salt, and black pepper.
3. In a separate small bowl, combine the beer and beaten egg, then pour this mixture into the dry ingredients, stirring until a smooth batter forms.
4. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 375°F (190°C).
5. Dip each clam into the beer batter, ensuring it is fully coated, and carefully place it into the hot oil.
6. Fry the clams in small batches for 2-3 minutes, or until golden brown and crispy, turning occasionally.
7. Use a slotted spoon to remove the fried clams from the oil and place them on a plate lined with paper towels to drain excess oil.
8. Serve hot with lemon wedges and tartar sauce on the side for dipping.

Smoky Chipotle Fried Clams

Smoky Chipotle Fried Clams offer a spicy, smoky twist on the classic fried clam dish, perfect for a bold seafood appetizer.

Ingredients

• 1 pound fresh clams, shucked
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon chipotle powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• 1/2 cup buttermilk
• Vegetable oil, for frying
• Lime wedges, for serving

Instructions

1. Rinse the shucked clams under cold water and pat them dry with paper towels.
2. In a shallow bowl, combine flour, cornmeal, chipotle powder, smoked paprika, garlic powder, salt, and black pepper.
3. In another bowl, whisk together the beaten eggs and buttermilk.
4. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
5. Dip each clam first into the egg mixture, then coat it in the seasoned flour mixture, shaking off excess.
6. Carefully place the coated clams in the hot oil, frying in small batches to avoid overcrowding.
7. Fry for 2-3 minutes, or until golden brown and crispy, turning halfway through.
8. Remove the clams with a slotted spoon and drain on a paper towel-lined plate.
9. Serve hot with lime wedges on the side for squeezing over the clams.

Old Bay Seasoned Fried Clams

Savor the classic taste of Old Bay Seasoned Fried Clams, a delightful seafood dish bursting with zesty, savory flavors perfect for any coastal craving.

Ingredients:

• 1 pound fresh clam strips
• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 tablespoons Old Bay seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs
• 1/2 cup milk
• Vegetable oil for frying
• Lemon wedges for serving
• Tartar sauce for dipping

Instructions:

1. Rinse the clam strips under cold water and pat them dry with paper towels.
2. In a shallow bowl, combine the flour, cornmeal, Old Bay seasoning, salt, and black pepper.
3. In another shallow bowl, whisk together the eggs and milk to create an egg wash.
4. Heat about 2 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C).
5. Dredge the clam strips in the flour mixture, shaking off excess.
6. Dip the clams into the egg wash, ensuring they are fully coated.
7. Return the clams to the flour mixture for a second coating, pressing lightly to adhere.
8. Carefully place the coated clams into the hot oil in small batches, avoiding overcrowding.
9. Fry for 2-3 minutes or until golden brown and crispy, turning occasionally.
10. Remove the clams with a slotted spoon and drain on paper towels.
11. Serve immediately with lemon wedges and tartar sauce on the side.

Sweet and Tangy Honey Sriracha Fried Clams

Sweet and Tangy Honey Sriracha Fried Clams are a delightful blend of spicy and sweet flavors, perfect for a zesty seafood treat.

Ingredients:

• 1 pound fresh clams, cleaned and shucked
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for frying
• 1/4 cup honey
• 2 tablespoons Sriracha sauce
• 1 tablespoon lime juice
• 1 teaspoon sesame seeds (optional, for garnish)
• 2 green onions, chopped (optional, for garnish)

Instructions:

1. In a small bowl, mix honey, Sriracha sauce, and lime juice to create the sauce. Set aside.
2. In a shallow dish, combine flour, cornstarch, salt, and black pepper.
3. Place beaten eggs in a separate shallow dish.
4. In a third shallow dish, add panko breadcrumbs.
5. Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
6. Dredge each clam first in the flour mixture, then dip in the egg, and finally coat with panko breadcrumbs.
7. Fry the clams in batches in the hot oil for 2-3 minutes or until golden brown and crispy.
8. Remove clams with a slotted spoon and drain on paper towels.
9. Drizzle the honey Sriracha sauce over the fried clams or serve it on the side for dipping.
10. Garnish with sesame seeds and chopped green onions, if desired, before serving.