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Writer's pictureChristy Lee

National Deep Fried Clams Day

Updated: Nov 14

Celebrate National Deep Fried Clams Day with a Classic Recipe!


National Deep-fried clams day

Happy National Deep Fried Clams Day, everyone! 🦪 Today, we're paying homage to a seafood classic: the crispy, golden, and oh-so-satisfying deep-fried clam. Perfectly breaded and fried to a crunchy perfection, deep-fried clams bring the flavors of the sea right to your plate. Whether you’re a coastal native or just a seafood lover, this iconic dish is a crowd-pleaser and a must-try if you’re looking for a little bit of seaside nostalgia at home.


A Bit of Deep-Fried Clams History



1916 deep fried clams


Deep-fried clams have been a staple along the East Coast, especially in New England, since the early 1900s. According to seafood legend, Lawrence "Chubby" Woodman is credited with popularizing deep-fried clams in Essex, Massachusetts, in 1916. What started as a creative culinary experiment turned into a regional phenomenon and a beloved staple at seafood shacks across the country. The recipe combines tender clams with a crispy coating, and each bite is the perfect balance of texture and flavor. There’s just something so special about that golden, crunchy exterior paired with the tender, briny clam inside.


Whether you’re a deep-fried clams newbie or a long-time lover, it’s worth celebrating this classic with a homemade batch. Below, I’ll walk you through an easy recipe that’s bound to satisfy your seafood cravings!


Bringing the Seaside to Your Table On National Deep Fried Clams Day


clams by the seaside

There’s something so nostalgic about enjoying deep-fried clams, even if you’re nowhere near the ocean. Every bite carries a taste of salt, brine, and crispy perfection, making it easy to see why deep-fried clams are such a beloved dish. They’re ideal for summer cookouts, cozy fall dinners, or any time you’re craving a little taste of the coast.


This National Deep Fried Clams Day, treat yourself to a homemade batch of these crispy bites, and enjoy them with a squeeze of lemon and a generous dip in tartar sauce. You’ll be bringing a classic piece of seafood history to your table, and who knows? You might just start a new tradition of your own.


Classic Deep-Fried Clams Recipe


good Thyme Gal blog digital Shopping list classic deep fried clams recipe

Ingredients

  • 1 lb fresh shucked clams (steamers or littlenecks work well), drained

  • 1 cup buttermilk

  • 1 cup all-purpose flour

  • 1 cup cornmeal

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1/4 tsp paprika (optional, for a little extra flavor)

  • Oil for frying (vegetable or canola oil)

  • Lemon wedges and tartar sauce for serving


Instructions


1. Place the clams in a bowl and pour the buttermilk over them, ensuring they’re fully submerged. Let them soak for 10–15 minutes. This buttermilk bath tenderizes the clams and helps the breading stick.


2. In a shallow bowl, combine the flour, cornmeal, salt, pepper, and paprika. Mix well to evenly distribute the seasoning.


3. Pour about 2 inches of oil into a heavy-bottomed pot or deep fryer. Heat it to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small amount of the breading mix into it; if it bubbles up and begins to fry, the oil is ready.


4. Working in small batches, remove a few clams from the buttermilk and allow any excess to drip off. Dredge the clams in the flour-cornmeal mixture, coating them evenly. Gently shake off any excess breading.


5. Carefully drop the breaded clams into the hot oil, frying them in small batches to avoid overcrowding (which keeps the oil temperature stable). Fry for about 1–2 minutes or until golden brown and crispy. Use a slotted spoon to remove the clams and place them on a paper towel-lined plate to drain any excess oil.


6. Once all clams are fried, sprinkle with a little extra salt if desired. Serve immediately with lemon wedges and tartar sauce on the side.


Chef's Tips for the Perfect Deep-Fried Clams


Keep the Oil Hot: Maintaining oil temperature is key to getting that perfect golden, crispy coating. If the oil cools down, your clams may turn out greasy. Use a thermometer if you can, or allow the oil to reheat between batches.

Choose the Right Clams: Soft-shell clams (steamers) are traditional for deep-fried clams, but littlenecks also work well. If using larger clams, consider cutting them in half for easier frying.


Don’t Skip the Buttermilk Soak: This not only adds flavor but also ensures the clams stay tender during frying. It’s an essential step for that melt-in-your-mouth texture.




Happy frying, and here’s to golden clams and a good thyme!



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