Fried Clams

  • Serves

    serves 2


This recipe is based on the one used at The Village Restaurant in Essex.


  • 3 lb. lard
  • 1 14 cups cornflour
  • 13 cup all-purpose flour
  • 1 tsp. salt
  • 1 egg
  • 1 12 cups milk or a 12-oz. can of evaporated milk
  • 1 lb. soft-shell clams, shucked


Step 1

Melt lard in a deep, heavy pot over medium heat to 375° on a candy thermometer.

Step 2

Meanwhile, sift together cornflour, all-purpose flour, and salt into a bowl, then set aside.

Step 3

Beat egg together with milk in a bowl; set aside.

Step 4

Drain liquid from clams. Swish 1 clam at a time in milk, then dredge in cornflour mixture. Fry in batches until golden brown and crisp, 30-40 seconds. Drain on paper towels. Season to taste with salt. Squeeze a fresh lemon over clams, if you like.

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