Skip to main content

Fried Clams


  • 1 pint clams
  • 1 egg, beaten
  • 1 tablespoon milk
  • ½ teaspoon salt (see Note below)
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon paprika
  • 1 cup dry bread crumbs
  • oil for frying

Drain clams. In medium bowl, combine egg, milk, salt, pepper and paprika. Put crumbs in shallow dish. Dip clams in egg mixture, then roll in crumbs.

Heat oil in medium skillet. Fry clams at 375° F until brown on one side, about 3 minutes. Turn and repeat on other side. Drain on paper towels.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Note: Before adding the salt, taste the heated clam liquor. Some clams are very salty. The first time we cooked this, we added the salt. The result was a dish that was too salty to eat. To taste the liquor, first heat a few tablespoons on the stove top or in the microwave. Be sure that the temperature reaches 145° F for several minutes. Remember not to taste the raw liquid if you are at risk for Vibrio vulnificus.