Fried Clams and Chips

Fried clams are my absolute favorite canteen food, especially whole clams. The difference between whole and strips is the belly, it has been removed from the strips but I think it adds amazing texture and flavor, whole clams also tend to be much juicier. I think you’ll be surprised at how quick and easy they are to make at home. A special thanks to Logan’s Daily Catch for their amazing partnership.

Fried Clams recipe

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Fried Clams recipe

Fried Clams and Chips

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  • Author: The Kilted Chef
  • Total Time: 0 hours
  • Yield: Serves 4-6 1x


Units Scale
  • 2 lb frozen whole clams, thawed
  • 1 1/2 cups buttermilk
  • 2 cups corn flour
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp pepper


  • Place the buttermilk into a bowl and add the thawed clams, soak for 1 hour.
  • Heat oil in a deep fryer to a temperature of 360F.
  • Combine the corn flour, cayenne pepper, salt and pepper and add 1/2 to a bowl, reserving the other half.
  • Remove 1/2 the clams from the buttermilk letting excess buttermilk drip off.
  • Add the clams to the corn flour mixture tossing to coat, use a slotted spoon to remove the clams and shake away any excess corn flour.
  • Gently add the clams to the oil and cook until golden, 2-3 minutes. Remove and place on a paper towel to absorb any excess oil.
  • Discard the used corn flour mixture and add the remaining clams to the fresh corn flour. Repeat the process.
  • Serve with a side of homemade French fries ( recipe found here)
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 6-10 minutes
  • Category: Entrees, Seafood, Recipes