New England Fried Ipswich Clams


  • 2 lbs. Ipswich Clams, cleaned and shucked
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup milk
  • 2 eggs, beaten
  • Vegetable oil, for frying


  1. In a large bowl, whisk together the flour, cornmeal, Old Bay seasoning, salt, and black pepper.
  2. In a separate bowl, whisk together the milk and beaten eggs.
  3. Dip the shucked Ipswich Clams into the milk and egg mixture, then coat them in the flour mixture. Shake off any excess flour.
  4. Heat the vegetable oil in a deep fryer or large pot to 375°F.
  5. Working in batches, fry the clams for 2-3 minutes or until golden brown and crispy.
  6. Use a slotted spoon to remove the fried clams from the oil and place them on a paper towel-lined plate to drain off any excess oil.
  7. Serve the fried Ipswich Clams hot with lemon wedges, tartar sauce, and your favorite sides.

This recipe for New England Fried Ipswich Clams is a classic and delicious way to enjoy these tasty bivalves. The combination of cornmeal and flour gives the clams a crispy texture, while the Old Bay seasoning adds a touch of flavor. Serve them up with some lemon wedges, tartar sauce, and your favorite sides for a delicious seafood feast!