National Fried Clams Day

Whether you’re a seasoned gourmet or adventuresome newbie, the crispy and flavorful taste of fried clams will be a treat.

But clams aren’t just clams because hundreds of types are available depending on where in the United States you live.

Each of the more popular ones listed below will taste differently when fried.

Northern quahogs (or hard clams) These are the clams that are often used in clam chowder, clam strips, baked clams, spaghetti with clam sauce, etc. They have different names depending on their size, such as littlenecks, cherrystones, middlenecks, and chowders. They are the most commonly eaten species of clams in the U.S. and the ones most likely to be found in fish markets and grocery stores.

Steamers (or soft-shell clams) These are the clams that have thin, brittle shells that can’t close completely. They are usually steamed and served with drawn butter or fried with their plump bellies. They are a delicacy in New England and some parts of the Pacific Northwest.

Manila clams (or Japanese littlenecks) These are the clams that dominate the West Coast clam scene. They are small, sweet, and tender, and can be used in a variety of dishes, such as soups, stews, paellas, and curries. They are native to Asia but were introduced to the U.S. in the 1930s through oyster shipments.

Atlantic razor clams (or jackknife clams) These are the clams that have long, narrow shells that resemble straight razors. They are found along the Atlantic coast from Canada to Florida. They have a mild flavor and a firm texture and can be fried, grilled, or baked.

Pacific razor clams These are clams that have similar shells to Atlantic razor clams but are much larger and meatier. They are found along the Pacific coast from Alaska to California. They have a sweet flavor and a chewy texture and can be fried, steamed, or made into chowder.

Cockles These are the clams that have small, round shells with distinctive ridges. They are found on both coasts of the U.S. but are more common on the West Coast. They have a briny flavor and a tender texture and can be eaten raw, steamed, or cooked in sauces.

Geoducks (or giant clams) These are clams that have huge shells that can weigh up to 10 pounds and siphons that can extend up to three feet. They are found on the West Coast from Alaska to California. They have a mild flavor and a crunchy texture and can be eaten raw, sliced thin, or cooked in soups or stir-fries.

The type of clams you have and the coating you prefer play a big part in doing fried clams right.

Listed below are some of the several frying methods available tailored to the species of clams you’re using.

Clam Shack-Style Fried Clams This recipe uses whole-belly steamer clams dipped in simple corn flour and all-purpose flour mix, then deep-fried until golden and crisp. You can serve them with tartar sauce or lemon wedges.

Cherrystone Fried Clams This recipe uses fresh cherrystone clams coated with a cornmeal and cake flour batter, then deep-fried and sprinkled with salt. You can serve them with tartar sauce or cocktail sauce.

Panko-Breaded Fried Razor Clams This recipe uses razor clams dredged in flour, egg, and panko breadcrumbs, then pan-fried until lightly browned. You can serve them with lemon wedges or your favorite dipping sauce.

Pan-Fried Razor Clams This recipe uses razor clams dipped in milk, then coated with a mixture of cracker crumbs, cornmeal, and seasonings, then pan-fried until golden and crisp. You can serve them with melted butter or tartar sauce.

Among the many recipes to choose from, Classic New England Fried Clams and Spicy Cajun Fried Clams are very popular ones.

Here’s how to make them at home.

Recipe 1: Classic New England Fried Clams Ingredients

• Fresh clams
• All-purpose flour
• Cornmeal
• Salt
• Pepper
• Oil for frying

Instructions:

1. Clean and shuck the clams, discarding the shells.
2. In a bowl, mix flour, cornmeal, salt, and pepper.
3. Dredge the clams in the flour mixture, ensuring they are evenly coated.
4. Heat oil in a deep skillet or fryer.
5. Fry the clams in batches until golden brown and crispy.
6. Remove and drain on paper towels.
7. Serve with tartar sauce, lemon wedges, and your favorite sides.

Recipe 2: Spicy Cajun Fried Clams Ingredients

• Fresh clams
• Cajun seasoning
• Buttermilk
• Cornmeal
• Flour
• Oil for frying

Instructions:

1. Clean and shuck the clams, discarding the shells.
2. In a bowl, mix buttermilk and Cajun seasoning.
3. Soak the clams in the buttermilk mixture for 15 minutes.
4. In a separate bowl, combine cornmeal, flour, and more Cajun seasoning.
5. Dredge the clams in the cornmeal mixture, coating them thoroughly.
6. Heat oil in a deep skillet or fryer.
7. Fry the clams until they turn crispy and golden brown.
8. Remove and drain on paper towels.
9. Serve with a spicy dipping sauce and enjoy the fiery flavors.

Where to Go for Fried Clams

1. The Clam Box (Ipswich, Massachusetts) This iconic seafood shack has been serving up delicious fried clams since 1935. Enjoy the coastal ambiance and savor their renowned crispy clams.
2. Bob’s Clam Hut (Kittery, Maine) A beloved destination for seafood lovers, Bob’s Clam Hut is famous for its fresh and flavorful fried clams. Dive into their golden bites of goodness.

Enjoy your meal

National Fried Clam Day is a celebration of the delightful crunch and irresistible taste of fried clams. Whether you prefer the classic New England style or a spicy Cajun twist, these recipes will satisfy your seafood cravings. And for the ultimate fried clam experience, visit renowned establishments like The Clam Box and Bob’s Clam Hut. So, grab some clams, get frying, and indulge in this renowned coastal delicacy.