How to Cook Whole Belly Clams: Fried Clams Guide
Golden, crispy fried whole belly clams are a true New England treat, first made famous at the clam shacks of Essex, Massachusetts. The sweet, tender belly inside a light, crunchy coating is what sets them apart. The good news is they are simple to make at home, and they cook in just a couple of minutes.
This guide covers what whole belly clams are, how they differ from clam strips, exactly how to fry them, a full recipe, the tips that keep them tender, and how to serve and store them.
What Are Whole Belly Clams?
Whole belly clams are soft shell steamer clams that are shucked with the entire clam, including the soft belly, left intact. That belly is exactly what fans love: it holds the sweet, briny, rich flavor that makes a real fried clam so much more than a chewy ring. They are often called Ipswich clams after the famous clam beds of Ipswich, Essex, and Gloucester Bay in Massachusetts.
Intershell hand-shucks these clams, cleans them of all sand and grit, and sorts them by size, so they arrive ready to bread and fry with no extra prep.
Whole Belly Clams vs Clam Strips
This is the most common question, and the difference is simple. A whole belly clam is the entire soft shell clam with the belly attached. A clam strip is only the sliced foot, or tongue, of a larger Atlantic surf clam, with no belly.
Whole belly clams are richer and sweeter thanks to the belly, and are considered the true New England classic. Clam strips are firmer, milder, and cook even faster, roughly half the time of whole belly clams. Both are breaded and deep-fried the same way.
What You Need
- ✓Whole belly clams (fresh or frozen)
- ✓Seafood breading or a flour and corn flour mix
- ✓Evaporated milk or buttermilk for dipping
- ✓A neutral high-heat oil for frying
- ✓A deep pot or deep fryer and a thermometer
- ✓A slotted spoon or spider, and paper towels
How to Fry Whole Belly Clams
Deep-frying is the traditional and recommended way to cook whole belly clams. The hot oil crisps the light coating while sealing in the clam's natural juices, giving you that clam shack crunch with a plump, juicy belly inside.
- 1Heat the oil to 365°FFill a deep pot or fryer with enough oil to submerge the clams and heat it to 365°F. Use a thermometer, since the right temperature is the key to a crisp, non-greasy result.
- 2Dip in milkPat the clams dry, then dip them in evaporated milk or buttermilk. This helps the coating stick.
- 3Coat lightlyToss the clams in the breading. Keep the coating light, just enough to cover, so the sweet flavor of the belly comes through. A thick, heavy coating hides the clam and turns gummy.
- 4Fry 1 to 2 minutesFry in small batches for about 1 to 2 minutes, until the clams float to the top and turn a light golden brown. Do not crowd the pot, which drops the oil temperature.
- 5Drain and serveLift the clams out with a slotted spoon, drain on paper towels, and season with a little salt. Serve right away while hot and crisp.
Fried Whole Belly Clams Recipe
Classic New England Fried Clams
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Serves: 4
Ingredients
- ✓1 lb shucked whole belly clams, drained
- ✓1 cup evaporated milk or buttermilk
- ✓1.5 to 2 cups seafood breading (or half all-purpose flour, half corn flour)
- ✓Neutral high-heat oil, for frying
- ✓Salt, to taste
- ✓Lemon wedges and tartar sauce, to serve
Instructions
- 1Heat oil in a deep pot or fryer to 365°F.
- 2Pat the clams dry and dip them in the evaporated milk.
- 3Toss the clams in the breading to coat lightly, shaking off any excess.
- 4Fry in small batches for 1 to 2 minutes, until the clams float and turn golden. Do not overcrowd the pot.
- 5Drain on paper towels, season with salt, and serve hot with lemon and tartar sauce.
Tips for Perfect Fried Clams
- ✓Do not overcook them. Whole belly clams cook in a minute or two. If they turn chewy or rubbery, they were in the oil too long
- ✓Keep the oil at 365°F. Too cool and they turn greasy, too hot and the coating burns before the clam is done
- ✓Fry in small batches. Crowding the pot drops the oil temperature and steams the clams
- ✓Use a light coating. Two light coats beat one thick, heavy coat that hides the belly
- ✓Serve immediately. Fried clams are best straight from the oil while they are hot and crisp
Small vs Large Whole Belly Clams
Intershell offers whole belly clams in small and large sizes. They are the same clam from the same waters, so the flavor is the same, but the larger clams have bigger bellies and a more pronounced flavor. Smaller clams have smaller bellies and a milder taste, which many people find easier to eat. If it is your first time, the smaller size is a great place to start.
How to Serve Fried Clams
Fried clams are traditionally served with tartar sauce and a squeeze of lemon. For the full New England experience, pile them into a split-top bun to make a clam roll, or serve them on a platter with other fried seafood, french fries, and coleslaw. A cold drink and a bit of malt vinegar round it out.
Can You Air Fry or Bake Whole Belly Clams?
For the true fried clam, deep-frying is the way to go. Whole belly clams do not air fry well, because the delicate coating and soft belly need the even heat of hot oil to crisp up properly without drying out. Baking softens the coating rather than crisping it. If you want that signature crunchy shell and juicy belly, stick with deep-frying.
How to Store Whole Belly Clams
If your clams are fresh, keep them in the coldest part of the refrigerator and cook them within 1 to 2 days for the best flavor. Frozen whole belly clams should go straight into the freezer on arrival, and they can be breaded and fried right from frozen, which makes them easy to keep on hand for whenever a craving hits.
Frequently Asked Questions
Fry Up the Real Thing
Get authentic Ipswich-style whole belly clams, hand-shucked and cleaned, shipped fresh or frozen from the docks of Gloucester. Pair them with our seafood breading for the true clam shack experience at home.
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