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    • Deep Fried Clams

    Mark Sharron
    Easy
    20 minute
    2 to 4
    Fried clams are easy and delicious to make at home with or without a deep fryer. The cracker crumb coating is seasoned with herbs and a touch of chipotle chile pepper for a kick. Serve as an appetizer or entree.
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    Ingredients

    • 2 cups saltine crackers (finely crushed)
    • 1/2 teaspoon poultry seasoning
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon ground chipotle chile pepper (or cayenne pepper)
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon oregano
    • 1/8 teaspoon dried dill weed
    • 2 large eggs (lightly beaten)
    • 1 10-ounce can whole baby clams (drained, or fresh clams, shucked)
    • 3 to 4 cups peanut oil (for frying)

    Method

    • Deep Fried Clams: Step-by-Step Method
    • Prepare two separate shallow bowls, one for the crushed saltine crackers and one for the beaten eggs.
    • Combine all dry seasonings—poultry seasoning, kosher salt, ground chipotle chile (or cayenne), garlic powder, oregano, and dried dill weed—with the crushed saltines and mix thoroughly.
    • Drain the canned clams thoroughly (or shuck fresh clams), then pat them completely dry with a paper towel to ensure crisp frying.
    • Preheat the peanut oil in a deep, heavy-bottomed pan or fryer to 375°F (190°C), using a thermometer for accuracy.
    • Once the oil is heating, individually dredge each clam first in the beaten egg until well-coated.
    • Transfer egg-coated clams into the seasoned cracker crumb mixture, pressing gently to ensure a thorough, even coating.
    • Repeat breading with all clams before frying, laying them on a parchment-lined tray.
    • When oil is at temperature, carefully lower a batch of clams into the hot oil, taking care not to overcrowd the pan.
    • Fry each batch for 1–2 minutes or until golden-brown and crisp, gently agitating clams for even cooking.
    • Remove fried clams with a slotted spoon and drain briefly on a plate lined with paper towels.
    • Allow the oil to recover its temperature between batches, and repeat the frying process for remaining clams.
    • Let clams rest for 1–2 minutes after frying to finish carrying over heat.
    • For plating, mound clams on a heated platter, optionally garnish with a sprinkle of extra seasoning or fresh herbs if desired.
    • Serve immediately, ideally with lemon wedges, and consider pairing with simple sides like a light slaw or tartar sauce for optimal enjoyment.