5 Reviews of Battered Fried Clams

From: CookinNEatinGal

On Sep 20, 2008

These are nothing like the way they are made in New England but they were good. I had a problem with the batter sticking to the clams during the frying process though. The coating crumbled and fell off in the plate. Also I couldn't figure out why you would poke each clam with a fork. Didn't make sense to me.

From: goldenraspberry

On Aug 7, 2007

Wonderfully delicious! I made this with some fresh razor clams I dug in Alaska (my home). It is my new favorite way to eat clams. I did add a little zing to the recipe by adding spirachi sauce and cajun seasoning to the batter, but they are delicious either way! I also served them with a choice of sweet chili sauce or tartar. Yum Yum!

From: gwynn

On Mar 2, 2008

This is a very good recipe. It is very light and fluffy. It is nice on onion rings as well. Will be using this from now on. Thanks for posting this recipe.

From: GinaGirlio

On Sep 18, 2008

I had some leftover clams after having lobsters and steamers made for me by my BF for my birthday dinner. So I came on here searching for a good fried clams recipe, and I feel like I am eating at a fine restaurant. Light, fluffy, crispy, restaurant quality fried clams. I love everything about this batter..and the most important thing is it doesn't hide the tatse of the clams which some batters will do. I especially made these for my DD because she doesn't care for steamers but loves fried clams, and she was absolutely thrilled with these! Thank you so much for this wonderful recipe that I will save and use whenever I have leftover clams. P.S. I just wanted to mention I am from Maine, and have eaten a lot of fried clams in my lifetime, so I know a good recipe for them when I find it..lol.

From: Jessica Hoylman

On Jul 15, 2009

Made with some razor clams that I had. The batter had great flavor and was light and fluffy. Thanks for sharing.