Whole Belly Clams [fried]

fried whole belly clams

fried whole belly clams

My husband is pretty much obsessed with these things. If he spots them on a menu, they’ll sure enough appear at our table. 


  • 2 dozen fresh steamers, steamed and shucked
  • oil for frying (I used veggie oil)
  • 1 cup flour
  • 1/2 cup corn meal
  • 1 can of beer (any light beer OK)
  • sea salt and pepper
  • tartar Sauce


  • In a mixing bowl, combine the flour, cornmeal, salt and pepper.
  • Add beer and mix until it is the consistency of pancake batter.
  • Heat oil in a heavy skillet or deep fryer until a drop of batter sizzles and bubbles when added to the oil.
  • In batches, if necessary, dunk the clams into the batter and coat well, and fry the clams until golden brown, turning them over if necessary, about 3-4 minutes.  Serve immediately with tartar sauce.

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