Fried Clams
A classic fried clams recipe inspired by Woodman’s of Essex in Massachusetts.
By Yankee Magazine|Apr 20 2026|
The fried clam dinner plate at Woodman's of Essex in Massachusetts.
Credit: Mike UrbanCEO Steve Woodman of Woodman’s of Essex in Massachusetts convinced us of the superiority of using corn flour and evaporated milk for the breading—one lends crunch, the other sweetness. Shucked clams are quite pricey, but for a special occasion, this fried clams recipe will make good use of the precious meat.
This recipe was first published in “Shack Mix” in the May/June 2025 issue of Yankee.
Yield
4 appetizer-size servings
Ingredients
Vegetable oil, for frying
2 cups corn flour
1 teaspoon fine kosher salt
½ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper (optional)
1 can (5 ounces) evaporated milk
1 pound shucked whole belly steamer clams
Lemon juice and tartar sauce, for garnish
Instructions
Preheat your oven to 180°F. Line a rimmed baking sheet with paper towels. Fill a 3- or 4-quart pot about halfway with vegetable oil. Set pot over medium heat and bring oil to a temperature of 350°F to 375°F (an instant-read thermometer really helps here). This will take a few minutes. In the meantime, bread the clams while keeping an eye on the oil, adjusting the heat accordingly.
To bread, whisk together the corn flour, salt, black pepper, and cayenne pepper in a medium bowl. Set aside.
Pour the evaporated milk into a second bowl, and add a handful of clams. Gently toss to coat, then transfer the clams to the corn flour mix and gently toss until coated.
Add the clams to the hot oil and cook until they are golden in color and the initial noisy sizzling quiets down, 1 to 2 minutes. Use a slotted spoon or other strainer to transfer them to the lined baking sheet and keep warm in the oven while you fry the rest of the clams. Serve hot with a squeeze of lemon and some tartar sauce.
