Massachusetts Fried Clams

The next state on the list, Massachusetts. There are so many iconic foods from the east coast and many of them cross over from state to state. Since I have not had the pleasure of visiting this part of our country, my recipes are my take on the flavors I read about and what people who have enjoyed them tell me. And there are some that have traveled across the country for all of us to enjoy – like Boston Cream pie and Boston Baked beans. And Necco candies! I loved those when I was a kid!!

Today’s recipe is fried clams. They say this tasty dish was invented 100 years ago in Essex, MA. by Lawrence Woodman – and they have spread across New England (and elsewhere) ever since.

So what makes fried clams so good? Just make some up and see!

The original Woodman’s fried clams are made with corn flour and evaporated milk and deep fried in lard. Mine are a little different, but you can experiment with what tastes good for you.

Here’s How to Do it:

Start by heating up the oil to 350°. I use a regular pan and fill it with canola oil.

Mix up the batter using a wire whisk.

Add the clams.

Put the clams into the hot oil and cook until they are golden brown.

Drain on paper towels.

Serve hot with tartar sauce of seafood cocktail sauce and french fries. And what to drink? Why Samuel Adams Boston Lager, of course!

5 from 1 vote
Fried Clams

Deep fried to perfection and served hot with sauce. 

Course: Main Course
Keyword: clams, deep fried, finger food, fried, massachusetts
Servings: 4 people
Author: HelenFern
Ingredients
  • 1 pound clams (no shells), I used frozen, cooked little necks
  • 1/2 cup all purpose flour
  • 1/2 cup masa harina (corn flour)
  • 1 large egg
  • 1/2 cup milk
  • 1/2 teaspoon crushed garlic, about 1 clove
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
  • Oil for frying (I use canola)
Instructions
  1. Start by heating up the oil to 350°. I use a regular pan and fill it with canola oil.

  2. Mix all the other ingredients (except the clams) with a wire whisk.

  3. Add the clams.

  4. Put the clams into the hot oil and cook until they are golden brown. Drain on paper towels.

  5. Serve hot with tartar sauce of seafood cocktail sauce and french fries. And what to drink? Why Samuel Adams Boston Lager, of course!

© Copyright 2019 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


This entry was posted in Main dish, Shellfish and tagged , , , , . Bookmark the permalink.

14 Responses to Massachusetts Fried Clams

  1. Milena says:

    5 stars
    Could I be a guest at your table some time soon? I will bring a lot of Sam Adams:) – such a favorite in our family, every single style they brew. I’ve had fried little necks when visiting Rhode Island before, but not since…it has been a long time and I am so happy to find your recipe. Will see how they taste with the MA touch!

  2. Can I come over, too? These look so good, Helen. Thanks for sharing at Fiesta Friday party!

  3. I moved to Massachusetts a little over a year ago, I’m putting these on my “to make” list! Love clams!!!

  4. Fancy says:

    Delicious looking. I would love to try them #SeniorSalon

  5. Sylvia says:

    Yummy clams! One of my favorite kinds of seafood! Thanks for linking up with us a the #WednesdayAIMLinkParty 30

  6. Carol Taylor says:

    Hi popped over from Esme’s Senior Salon and am I glad I did…Those clams look awesome and so tasty…:)

  7. Richard Snow says:

    No self respecting New Englander would batter a clam! And no substitute for fresh live softshell clams! And for gods sake no garlic! No ofense but we Snows have been in Massachusetts for 390 yrs and this is OUR food!
    Take a couple pounds of softshell clams, parboil for a minute of less just to get them open and make easy to remove. Toss them in a bowl of buttermilk. Bring a sauce pan of soybean oil (higher smoke temp) to 350 deg. Oil should be a couple inches deep minimum so the little darlings roll as they cook and create a light delectable crust. Take the clams, just three or four at a time, drain milk and roll in a bowl of corn flower. Gently add to oil for a minute or less, remove (I use a large slotted spoon for the whole process) and place on paper towels to drain. They will be delicate and delicious. Tartar sauce is diced half sour dill pickle, no freaking over spiced relish please!, some capers, salt, fresh ground pepper and lemon juice.

    • HelenFern says:

      Well – I did get the recipe from a New Englander – who grew up in Massachusetts – however I am glad you shared your point of view. Seems like no matter what state you go to, there is a real regional difference. I’m on the West coast so soft shell clams are hard to come by -if I ever find them I will be following your directions!! Thanks for taking the time to share your thoughts.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.