Fried Ipswich Clams

Ingredients

• 1 lb fresh whole Ipswich clams, in shell
• 3 cups vegetable oil for frying
• ¾ cup all-purpose flour
• ¼ cup cornstarch
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ¼ tsp cayenne pepper
• 2 wedges lemon wedges
• 4 tbsp tartar sauce for serving

Instructions

1. 1

   Shuck the clams: Hold each clam in a kitchen towel in your non-knife hand with the hinge facing your body. Insert a clam knife (or short blunt knife) between the shells at the hinge and twist gently to pry open. Run the blade along the inside of both shells to sever the muscles, then pop the clam out into a bowl, reserving any liquid. You should have about 12–16 whole clams. Pick through them to remove any small shell fragments, then gently pat them dry with paper towels — removing excess moisture ensures a crispy crust instead of a soggy one.

2. 2

   Mix the dry coating: In a shallow bowl, whisk together 0.75 cup all-purpose flour, 0.25 cup cornstarch, 1 tsp kosher salt, 0.5 tsp black pepper, and 0.25 tsp cayenne pepper until evenly combined. This ratio of flour to cornstarch gives you extra crispness and prevents a thick, doughy crust.

3. 3

   Set up your workspace: Place the clam mixture in one shallow bowl, place the flour mixture in another shallow bowl, and have a large plate lined with paper towels ready nearby. Position this setup near your cooking station.

4. 4

   Heat the oil: Pour 3 cups of vegetable oil into a 3-quart heavy-bottomed saucepan or Dutch oven. Set it over medium-high heat and bring the oil to 350°F — use an instant-read or deep-fry thermometer to monitor; the oil should shimmer and show slight wisps of smoke. This temperature is critical: too cool and you'll get greasy clams; too hot and the coating will burn before the clams heat through.

5. 5

   Coat the clams in batches: Working with 4–5 clams at a time (this prevents crowding in the oil), gently toss them in the flour-cornstarch mixture, shaking off any excess. The coating should be thin and even, not clumpy. Carefully slide the coated clams into the hot oil — listen for an immediate, vigorous sizzle when they hit the oil.

6. 6

   Fry until golden: Cook for 60–90 seconds, watching closely. The clams are done when the coating turns a deep golden brown and the clam meat inside feels firm when you gently press one with a fork — the exterior should be crispy and crackling. Use a slotted spoon or mesh spider to transfer them to the paper towel–lined plate. Let them drain for 30 seconds, then immediately sprinkle with a tiny pinch of fleur de sel or additional kosher salt while they're still hot.

7. 7

   Fry remaining clams: Repeat steps 5 and 6 with the remaining clams in batches until all are cooked. Let the oil return to 350°F between batches — check the thermometer. Do not skip this step; a temperature drop leads to oil-logged clams.

8. 8

   Plate and serve: Arrange the hot fried clams on a serving plate, piling them slightly for a casual presentation. Tuck 2 lemon wedges alongside and place 4 tbsp of tartar sauce in a small ramekin for dipping. Eat immediately while they're still crackling — a room-temperature clam is a sad clam.

Tools you’ll need

• clam knife or short blunt knife
• kitchen towel
• bowl (2)
• shallow bowl (2)
• paper towels
• 3-quart heavy-bottomed saucepan or Dutch oven
• instant-read thermometer or deep-fry thermometer
• slotted spoon or mesh spider
• large plate
• small ramekin

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