Cynthia, while I know people have had success using gluten-free flour in place of the all-purpose flour, eliminating the corn flour would completely change the texture, and it’s not something we recommend. That’s what Chickie Aggelakis, the owner of The Clam Box, uses. Olivia’s was Amelia’s last year, but my wife, son, and I were in Gloucester for a long Memorial Day weekend and discovered the change in ownership. Hear me o Isreal, this, this is the recipe of which I speak….bless you. note: A side of salad, as in the picture, is hardly traditional, but it makes for a pretty plate, right?] Greg, they’re not really my thing, you know? We just purchased a deep fryer and are going to try deep frying clams. Ah, I see, Bill. [Ed. Thanks for the suggestion! That’s true. Thanks for the recipe. If they did it my way, the labor cost would be prohibitive. Did the frozen belly clams work well? Paul, when I make my annual trek to Ipswich, MA, I’ll stop by again and try them. It’s all about sinking your teeth into a tender juicy clam that’s been presented to your taste buds via a simple golden-fried flavorful coating and NOT about any peppery “heat” or “bite” that could overpower the ‘salty sweet ocean air’ taste. Be the first on your block to be in the know. Brendan, thanks for the insights. This might be something people are liking more and more of today but this ingredient has never been part of any ORIGINAL New England fried clam mixture that I grew up chowing down on…and I’ve been chowing down on whole-bellied fried clams for more than 65 years. MacRay’s has re-opened in Tiverton, RI on Rte 81. Amy, cherrystones and littlenecks, won’t work, alas. Anyone ever try this? Living in Indiana, I had 12 months between meals. I’m gonna try to make them at home wish me luck. Thanks! We have a terrific recipe for them. Was just talking about the fried clam places with my dad last weekend, now i’m really getting the urge for some, thanks alot, lol. 5. I haven’t either, but Gilmore’s looks like they’re doing it right. Gosh, I haven’t thought of Evelyn’s in a long timeI enjoyed the clams at Evelyn’s, they just weren’t selling big bellies when we were there. Image. Used to love the fried ipswich clams. I’m in Fort Worth TX. In anticipation of this, line a baking sheet with paper towels and preheat the oven to 250ºF (121°C). Try them again if you’re still in the area. Love whole-belly clams. Keep shaking it for 2 minutes. Any suggestions? Couldn’t pass up the deal. We used a fondue pot as that was all we had so did this in small batches, we allowed the clams and the mussels to cool on a paper bag. Being a bit of a cook im atempting to make my own at home. Muchas Gracias! I’ve tried all of the places in that area. The seafood is great, and the clams are wonderful! Peter, shipping for fresh seafood is, indeed, expensive. Hey, Masshole, I hear you. It’s a little different, Michael. Heat 3 inches of oil to 375°F in a 4- to 5-quart Dutch oven over medium heat or in a deep fryer. We'd love to see your creations on Instagram, Facebook, and Twitter. Do you have suggestions to make this corn free as well? If any of our readers have had success swapping another ingredient for the corn flour, we’d love to hear from you. It came out delicious just like the New England shack stand. Heat enough oil to … Yes. Maine clams are what the Ipswich folks use when the Massachusetts’s clam flats are closed. Pat, so glad this reminded you of home. Set the food on a plate or platter and send it to the table with lemon wedges and parsley sprigs–and fries aren’t out of the question. Drain the clams on paper bags. If you’re in the Pawleys Island (south of Myrtle Beach SC), visit Captain John’s in Litchfield area of Pawleys Island.Their signature dishes are Ipswich whole belly fried clams & New England Haddock & New Bedford Scallops. I can only image what it’s like with seals and trees for company! I love this recipe so much, so I’m delighted how much you like it. Was it flavor? You will find this will help. When I was a child, every summer my father would take me to Evelyn’s on Ashley Blvd. Jodi, it is actually GENE’S in Fairhaven that you mentioned. I would call and order the frying clams, and ask them if the bellies are large? All seafood should be cooked on day of arrival. They’ll agree: less spice, more clam! I wrote about them in this New York Times article. See more ideas about fried clams, clams, seafood recipes. You’ll have more than you need for this recipe, so whatever is left over you can store in an airtight glass container in the refrigerator for several weeks or more. The recipe looks delicious but I could never eat it as written. Best belly clams I have had. I’ve shuck many an oyster in my days but one person I read said it was really hard to shuck the steamer clams. Then tell us. Enter your email address and get all of our updates sent to your inbox the moment they're posted. I read that you dip the clams briefly into water at 180 degrees then open like an oyster and the skin come off the necks….i am trying them this way tonight….good luck! I know that at the Sea Swirl, they cut off most of the siphon. soon as i get off the plane in boson from north carolina i rush to get fried clams. Love, love clam bellies. Stir together cornstarch, cornmeal, flour, curry powder, celery salt, cayenne, and kosher salt in … Do they ship? You can substitute clam juice for the buttermilk. It calks for 1 1/2 lb clams. Transfer the first batch of clams from the hot oil to the paper towel–lined baking sheet to drain. Do you know if the above recipe is comparable to the one of yesteryear? AWESOME RECIPE! When the oil is hot, lift the food out of the fry mix with the skimmer, gently shake off the excess, and drop it carefully into the oil. 8. 7. Didn’t realize you were the author when I replied on Aug,22. I hope this helps. Trust us. Joanne, I’m jealous! Although fish fry batters can vary, most call for baking powder and/or cornstarch. They sell them shucked so how do they get that way? Buttermilk can also be used as a batter, but its the freshness of the clams that really makes the dish. And it’s so ridiculously easy. It is the original recipe, and is co-owned by one of the kids who used to work at the original shack during the 60s, 70s and 80s. I also have contemplated cutting off the siphon and chaulking up the loss of meat to expediency. That being said, I can’t justify you spending more money based upon a photo. Preheat the oven to 200ºF and put a rack set over a baking sheet inside the oven. Please let me know how it turns out! You will shuck and remove the membrane like a pro. My family was in Mass and brought home 5 quarts of clams. Looking forward to making this recipe!! The recipe is Jasper White’s, who owned a clam shack for years. I was really excited to try this recipe because I have always loved fried clam strips. Then enter your email address for our weekly newsletter. What is the secreat i wonder? It seems pretty much straightforward, but I think you’d need some practice to avoid cutting into the clam. And I think your clams are wonderful. They add just a little pleasant heat. Repeat until all clams are coated. The same can't be said for our cat Rory. Hi David, I was just reading your article and remembered the time you visited me at Macray’s in Tiverton. Thanks, Daryl. If you do try to make these, use only Ipswich clams with big bellies. This is the way to fry clams. It seems diggerschoice.com is selling clams again. I brought them back to Tulsa and will cook them tonight. Sheild’s Meat and Produce in Kennebunk, Mane, carries Fauld’s Clam mixes. Drop by spoonfuls into ... until golden brown on both sides. Hopefully, it will help others who are desperate to have some. All you need to do is omit it! Originally published July 18, 2011. I came over from the Homesick Texan. Your article reminded me of how much I do miss the Mccray’s and Evelyn’s (in Tiverton, RI) fried clams. Loved the article. Have a picture you'd like to add to your comment? Coat with cornmeal mixture. Chubby’s Fried Clam Recipe. At the end of “the street where everyone knew my name”…. Paper towels steams fried foods. But they’re quite good still. And as always, please take a gander at our comment policy before posting. My mom had cravings for clams while pregnant for me. This recipe will give you a drier coating. Because they are whole creatures with wet innards, they tend to lose their crunch faster than shrimp, scallops, and other seafood. Let us know how it turns out! Do this with potatoes, and I can eat 2 bowls of rice.Today’s dinner, my family loves it! Hint: To make things easier when shucking the clam and removing the membrane…Quickly steam the clams for 2 minutes. My dad had a diner in Berlin, NH, and he served Ipswich whole-belly clams everyday. Drop the clams into the buttermilk and stir gently. They were great I doubled down and dipped twice. Displaced new englander here in wisconsin— we tried to get steamers at the local store that was selling clams. It’s time to hunt down the Digger’s Seafood website. Thanks for taking the time to let us know. one of the local grocers sells steamers, i usually just steam them but it kills me knowing if i could just shuck the littel beggers i could enjoy them fried. It’s sad that it’s gone. The spicier the better for me! Home; Browse All Recipes; Healthy Eating & Living Blog; Share your Recipe; Contact Us; Recent Recipes. I can get cherrystones and littlenecks. Dip the clams in the flour, coating evenly, then dip in Drum Rock/water mixture, then dip into the straight dry Drum Rock Batter Mixture. (Trust me, I’ve tried.) And I believe the same original flavor is there, but the clams (or crust) should be a bit more crunchier and darker. But if you look up four comments, you’ll see that one of our readers, Peter, found Gilmore’s. I, too, prefer the large ones, Bill. OMG!! Marc, that is an excellent tip about the 180-degree water. You can keep the clams warm in the oven while you fry the second batch, but with clams or oysters, you should consider serving them as soon as they have drained. Any advice on how to reach them to order the clams would be greatly appreciated. Shake off excess flour. Have you tried this recipe? Thanks, Peter. But if all we can get here are canned clams, could a person make this anyway and just cook them a tad less? If you watch this, Lilian’s version from Bob’s Clam Shack is no dairy. Then gently separate them. After 1 to 1 1/2 minutes the clams will be golden brown Quickly scoop them out of the oil. Stopping at Macrays on the way home from Lincoln park. So if it’s good enough for them, it should be good enough for us. I grew up eating fried clams, and have been doing it yearly for almost 60 years. Or can then pull the biggest bellied clams they have. That means it’ll be a whole year before I have fried clams again from the motherlode. Like you I have been looking for big-bellied clams to fry. But be careful—the oil will rise quickly. The first few moments are crucial: let the seafood cook for 15 to 20 seconds without moving the clams (or the fryer basket)—if you do, some of the breading could fall off, making the dish greasy. I know the clams I got via mail order (the company has since closed) had intact siphons. You like them? Or Horseneck. Pour enough olive oil into a large, deep, heavy frying pan to reach a depth of 3 inches. Do you mean evaporated milk? I look forward to reading all your posts. charlie, unfortunately, you can’t. 6. Years ago I owned a clam shack in Maine. (My dad was from RI and every vacation was taken there.) Make them at home but use evaporated milk instead of buttermilk. 1 1/2 pounds of shucked whole belly steamer clams, About 6 cups peanut, canola, or other vegetable oil, for deep-frying, 1 cup buttermilk (either low-fat or full-fat). They do have a tendency to haunt you, don’t they, john? My sister is lactose intolerant also. It comes in fresh every Friday. Stay right there at the fryer, moving the seafood occasionally so it cooks evenly. Seaport Grille and Windward Grille are just a couple more great spots to dine. Did you by any chance take a photo? Using a slotted spoon, remove a few clams at a time and place in the bag of herbed cracker crumbs. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Great tip! What You’ll Need Thanks David!!!! A caution to our friends the Brits and Aussies and Canadians. As always, the line was out the door at the Clam Box in Ipswich. And when you do make those delicious clams, you let me know. After eating at almost 20 places, I still wanted more fried clams! Thank you. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. I fully realize this is a recipe for fresh raw clams. Add a little water and put the clam in, it. All materials used with permission. Steamer clams are easier to open if you put them on ice they fall asleep and relax. worked well but I need a new (larger) fryer. Clam Shack Style Fried Clams Recipe © 2011 Jasper White. Actually I followed the fried clam trail from Connecticut to Maine. ), both places used condensed milk instead of buttermilk. With half the shell off split the foreskin and then remove the clam from the remaining shell. There is a New England-style clam shack coming to the shores of the Gowanus Canal, complete with whole bellied fried Ipswitch clam rolls lobster rolls a full raw bar burgers and ice cold beer…. 4. Any other clam doesn’t have the same flavor because Ipswich clams are dug up from mud flats. You can read my New York Times article about my traveling the fried clam trail. In another bowl, combine the remaining cornmeal and flour. For batter, in a medium mixing bowl combine flour, sugar, and 1/4 teaspoon salt. Hi, John. Hi, Jodi. Really, I have been cooking these for years and they don’t need dairy. Even when it rained, I was there. I’m looking for some place to buy whole clams, not cook them. Angelo, I think so, but I have never tried it with haddock or scallops. In many cases, you will be frying in batches to avoid the problems that can happen if you overcrowd … Shake off any excess flour before dropping in the oil. And, no, the peppers don’t make them spicy. I’ve made no secret of my absolute addiction to fried clams—especially clam shack style fried clams with big, luscious, profane whole bellies. Do you have to steam the clams first or just open them the way they are? serves 3-6. If you like batter-covered fish, like fish & chips, it’s not this. In an electric skillet or deep-fat fryer, heat oil to 375°. We understand that in your corners of the world, “corn flour,” or rather “cornflour,” is synonymous with “cornstarch,” but that’s not what we’re talking about here. Candice, you’re a woman after my own heart! We don’t recommend you use cornstarch here. I wonder if they dip the tips in scalding water to loosen them. Until my husband took me to Gino’s in Fairhaven, MA. The frying clams are not specified as whole belly Ipswich Style. 1 scallion, cut into 1-inch pieces 2 stalks of lemongrass (Only the white portion. In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. I know that all the major shacks buy them freshly shucked. I live in Mexico and this recipe is perfect for our clams. I did find this video on YouTube. Heat the oil and butter until hot, then add the clams. displaced newenglander here. However, masa harina, which you can find in the Latin section of most supermarkets, is a perfectly fine swap. Please let us know how it turns out so our other lactose-intolerant readers can enjoy, too. 2. Would you suggest the frying clams or the authentic new england fried clam kit. 50 Easy Memorial Day Appetizers Ready in 15 Minutes, How to Decorate Sugar Cookies with Your Kids, Do Not Sell My Personal Information – CA Residents, Tartar sauce or seafood cocktail sauce, optional. Just made this the other night and followed this recipe. Cut about 1/2 an inch from the root Well, this is an awful lot of work with the cleaning and shucking; but even more so I just couldn't get past the idea that I would be eating something that looked so unappetizing. I visited the re-opened restaurant in 1996/7, and something was missing for me. Two weeks ago I finally had my first clamboil of the season. Remove them and dredge through the cornmeal mixture. My only regret as I tapped the last bits of crumbs from the greasy red-striped box into my mouth was that we couldn’t make them at home; it’s near impossible to shuck steamer clams. for the life of me and after having consumed copious amounts of fried clams, I cant remember if the siphon is still attached to a fried clam. I have never made them, but I saw on TV (Food Fueds or Food Wars? Its tastes so good! 1. They are a guilty pleasure of mine and my husband’s….yes….we LOVE them. Great clams. I guess its comforting to know here are still some culinary mysteries out there! Cook for two to three minutes before flipping them over and cook for another one and a half minutes. thanks for the video dave, maybe i wasnt clear on my deliema. I am weeping quietly into my keyboard as I think of the clam bellies and strips the hubby and I wolfed down at the Clam Box at Ipswich four summers ago. They were excellent but my buddy thought they were missing something. And thanks for the tip about Diggers. Heat oil to 375*F. Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown. The places I know are in New England. My husband and I have been going there for years and years. That’s because they’re not fried clams — not really. Do this 3 or 4 times every four hours, so buy the them the day before you want to eat them. Lol. John, this should serve 3 to 4 as part of a meal, or 5 to 6 if serving smaller appetizer portions. hemp, you so have to tell me the name. Or during a really great date….sigh…sob…. As far a how to shuck steamers, that’s a hard one. Dip in cocktail sauce. I bought shucked clams at the Lobster Barn in Abington, yesterday. Your Fried Clam Kit order has been shipped via FedEx to ensure its freshness. Quickly dry off the skimmer. I haven’t tried their clams, so I can’t recommend them to our readers, but I’ll certainly order some. ….Note: I also read it is best to give them a bath in salt water (1 or 2 tablespoons per gallon of cold water) so they can Purge out any sand. I often eat my clam dip combined with some fried chicken and my favorite adult beverage! I grew up on Cape Cod and now live in Maine and love fried clams. Excellent recipe. Let us know what you think. The only difference is Ipswich clams come from mud flats, so the taste is different–perfect to stand up to the fried batter. my issue is cleaning the “foreskin?” off them. anyway, can we substitute littlenecks for the steamers? Try to spread the food out in the pot so there is less chance of the pieces sticking to each other. Make a batter and add clams. I found this site while searching for how to schuk steamers after having tried and failed on a reliable method on my own. Sauce will keep, refrigerated, for up to 7 days. I don’t remember my clams being spicy. Shake clams: Use a large pot, cover with the lid. Give clams a little shake in a mesh strainer after they've been fully coated to remove excess. (Yes, for a moment I thought of myself as the Colonel  Sanders of Seafood.) Hi Risa, I grew on the South Coast and love fried Ipswich clams. Yes, some mysteries do remain. I don’t think you can reach them anymore. (It was stated in the slideshow, but I added it to the recipe, too.) I’m gluten free and also corn free. I grew up in NH, and worked in a seafood restaurant in high school. grew up in N.H. left 40yrs back, still think about the clam with dem bellies. I realize there would be no comparison to fresh but, my husband really likes clams, and we only have those canned ones. To get the skin off the clam try removing half the shell and with a sharp knife split the neck and then remove the clam from the remaining shell. You can even try any lactose-free milk. Our fried clam strips recipe is plentiful enough to serve about 8 people. I don’t know of any places near you. I usually had pushy and very vocal six-year-olds. Hey Paul, it looks like this is the second time they have reopened it. American; Italian; Navigation. That little snag meant this treat would be relegated to the hot, steamy days of a New England summer. A combination of corn flour and all purpose flour works good or if you can get Drumrock Fis-Chic Wonder Batter mix and season to taste or as is works very good. Corn flour, is similar in texture to wheat flour. The clams are fried at 375°. I just made a batch the only addition was Frank’shot sauce in the butterrmilk. Clams Oreganata. in New Bedford, MA. Thanks for the Is this the same breading mix for New England style fried haddock? It would have been in the early ’60s. Diane, I gotta tell you, I’ve never tried it, as we can always get fresh. Hi, I am unable to get whole belly clams. Wash it and repeat 2 more times until it is clean. Perhaps by doing that you can then tug at the rest of the covering to pull it off. David, so putting them in the 180 degree water worked perfectly, I only left them in for 30 seconds or so….and the skin came off the necks really easy and it did not cook the clams too much. (only because I used to do things I shouldn’t have…) there used to be this place called “Howie’s Fish Hut,” which had the most fabulous clam cakes deep-fried to a perfect golden brown color with big chunks of sea-kissed clams…..ohhhh. –David Leite, Special Equipment: Deep-fry or candy or instant-read thermometer or an electric deep fryer, a Chinese wire-mesh skimmer or a pasta basket, a pair of tongs. Cover and refrigerate until ready to use. Using a Chinese wire-mesh skimmer or a slotted spoon, carefully lift up a small batch (in this case, about half of the clams you’re frying), allowing the excess buttermilk to drip back into bowl, then drop the clams into the fry mix and gently toss it to coat evenly with the mix. I live in the Netherlands now, and while a lot of things get deep-fried here, I’m not going to be able to find/make these anytime soon…. it would probably take me and hour to do a quart of steamers. I wish you the very best of luck with your clam plan. In a medium bowl, combine the flour, corn flour (or fine cornmeal), salt and cayenne pepper and … Hi, Bill. Dip clams in batter; shake off excess. Home > Recipes > battered fried clams. These clams are then tossed in flour, breadcrumbs, or cornmeal and deep-fried. PS: I used your recipe for the New England fry batter as well as your homemade Tartar Sauce, they were incredibly delish and are the recipes I will use from this day forth. The clam's crunchy, golden coating will truly melt in your mouth. That’s a lot of tasty strips for you to enjoy with friends and family! Hi Mary, sure you can…but you’ll get a very different texture. 4. Mucking it up with spices—which is hard to resist—should be avoided at all costs. I didn’t have buttermilk but used evaporated milk instead. Hard to find in Jacksonville, FL. Friendly’s fried clam … I know people say our clams are not as good as your clams, but how wonderful to be able to dig them by the bucketful in a remote bay with just seals and mink and trees for company. After a day at Lincoln Park. Thanks! Most of the time we ate at the Cowesett Inn in West Warwick, RI. Hi Jimbobadger, If you ever get down by Daytona Beach check out Betty’s in Ormand Beach on A1A., They have the best Clam Bellies in the south! Some people have done it, but if you’re a real New England fried clam fan, I think you’d be quite disappointed. I thought they were better then any restaurant even here at the cape Eric, yes, evaporated milk is very popular, too. too. lynn, I’ve never tried it, but I’ll have to give it a whirl when I’m up there next year. Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown. Merely had to emphasize I am delighted I came on your site! I will have to pay more attention next time i get off the plane. When I’m back home with my family I’ll stop on by. We are from Boston and we love quality fried seafood. This recipe is outstanding all the ingredients and the cooking is right on. I’m still looking into this, as it’s something that has perplexed me, too. Cornstarch is ground from only the endosperm of the corn and makes a lousy coating for fried clams. Will try your masa plus flour tonight. Drain on paper towels; sprinkle with salt. And I’m delighted you enjoyed the clams.