Fried Soft Shell Clams


  • 1 quart fresh shucked soft shell clams, drained
  • 2 cups flour
  • 2 cups cornmeal
  • 1 cup evaporated milk
  • kosher salt and fresh cracked black pepper to taste
  • Oil for deep frying


  • Drain the clams and reserve the liquor for another use.
  • Soak the clams in evaporated milk.
  • In a large bowl mix together the flour, cornmeal, salt and pepper.
  • Add oil to a large saucepan or deep fryer 1/2 full with oil and heat to 375 degrees.
  • Dredge the clams in the flour/cornmeal mixture the add them to a wire mesh strainer and shake off the excess.
  • Add the clams in batches to the hot oil and fry for about 2 minutes or until the clams are golden and slightly crispy. Do not over cook.
  • Serve with cocktail sauce and or tartar sauce for dipping.

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