Clam Strips

Clam Strips


Whole-food clams are extremely nutrient-dense and have numerous health advantages. Lean protein, minerals, vitamins, and Omega-3 fatty acids abound in them, and they help maintain good sexual health as well as being cancer-preventive.

Assuming you consume 2,000 calories per day, you’ll get 22 grams of protein from steamed clams per 3-ounce serving. Clams provide 126 calories, 2 grams of total fat, and 4 grams of carbs per 3-ounce serving.

Increasing your protein intake while reducing your caloric intake will help you shed pounds and keep them off since protein keeps you satisfied for longer after you eat.

Clams are extremely nutrient-dense

Considering that Wholey Clam Strips are pre-fried and ready to eat, they make an excellent entrée or appetizer. The best fried clams are used to make these delicately breaded clam strips. Wholey breaded fried Clam Strips from wild-caught sources are a delectable gourmet delight.

Fried Clams

With a pleasing crunch from the breading and a succulent, juicy clam, your customers will go crazy for this dish. They save you time and effort while ensuring that you always have a tasty treat on hand to serve your visitors.

History of fried clams

Fried clams were first mentioned in print in 1840 and appeared on a Parker House menu in 1865. While the menu in 1865 provides both “oysters—fried” and “oysters—fried in batter,” it only mentions “fried clams.”

It is unclear how exactly they were made. Cookbooks published in the United States throughout the nineteenth century mention numerous preparations of fried clams:

  •  Sautéed in butter, with seasoning, clams (1850)
  •  Broiled (egg-bound) clams with butter or fat. In the year 1850, (1904)
  •   “Clam bellies fritters,” which are battered clams fried in butter. the year 1850 (1904)
Breaded Clam Strips

Lawrence Henry “Chubby” Woodman of Essex, Massachusetts, is widely credited with inventing the current deep-fried, crispy breading variant. On July 3, 1916, he is reported to have made the first batch in his wayside restaurant, today known as Woodman’s of Essex in Essex, New Jersey. Having a specialty in deep-fried potato chips, he owned massive fryers.

A little distance away, on the Essex River mud flats, he had harvested clams that he had utilized in his dish. Clam strips, formed from the “foot” of hard-shelled sea clams, were later developed by Thomas Soffron of the Soffron Brothers Clam Co. in Ipswich, Massachusetts.

Clam Strips Platter

Because he marketed them exclusively to Howard Johnson’s, they quickly became well-known across the country. These Misty Harbour 4 oz. wild caught breaded fried clam strips are a gourmet delight since they are lightly breaded and cooked to a golden brown finish.

With a pleasing crunch from the breading and a succulent, juicy clam, your customers will go crazy for this dish.

Tartar Sauce

The perfect appetizer or side dish for any entrée, they are a must-have. It’s easier to serve your customers when you have frozen strips on hand, saving you time and effort. If you’re tired of serving the same old potato chips and mozzarella sticks for appetizers, try fried clam strips instead.

Clam strips arrive frozen and ready to fry, making preparation a breeze. Set your deep fryer to 360 degrees Fahrenheit and begin frying your food there.

The perfect appetizer

For 50 seconds, fry the clams in a little oil until they’re golden brown on the outside. To ensure food safety, make sure the internal temperature is at least 165 degrees Fahrenheit. Misty Harbour is your best bet if you’re looking for fresh, flavorful seafood from seafood company.

Honor Foods, a reputable foodservice redistributor known for its service, owns the business. Misty Harbour is an Honor Foods brand, so you know the seafood you’re getting is of the highest quality and best value.

The New England Seacoast’s Top 10 best fried clam strips

In spite of the fact that clam bellies fans tend to denigrate them, clam strips deserve a better reputation in the world of deep-fried seafood. Large sea clams are sliced into thin good clam strips, which are then breaded and deep-fried to a crispy, sweet perfection in a pot of extremely hot oil.

Top 10 best fried clam strips

Here are his picks for the top ten New England spots to get fried clam strips, according to him.

The Clam Box | Ipswich, MA

Also, the Clam Box’s deep-fried clam strips are among of the best in New England. Breading is light and flaky, while clam strips are incredibly sweet, which is a sure sign of top-notch quality. The oil in the Clam Box’s fryers is changed twice daily, ensuring only the finest deep-fried clam bellies shellfish.

Premium Breaded Clam Strip

Markey’s | Seabrook, NH

On the Blackwater River, not far from the shore in southeast New Hampshire, is this massive hut where you can stop for some freshly-caught clam strips before or after hitting the beach in the area. The flavor of the strips at Markey’s is mild, almost buttery. Flaky breading helps the fish stick to the tartar sauce, which makes them perfect for dipping.

Clam snack

J.T. Farnham’s | Essex, MA

When you’re on the “Clam Highway” (Route 133), stop at Farnham’s for some delicious, generously portioned fried clam strips, cooked in pure canola oil. The crispy breaded delicate strips are topped with homemade tartar sauce, and the meal is complete.

Costello’s Clam Shack | Noank, CT

Double-decked with stunning views of Noank Harbor and the Mystic River, this lobster shack is Abbott’s Lobster in the Rough’s little sister. The clam strips served here are just out of the deep fryer and are sizzling hot and puffy from the delicious breading and clean oil flavor.

The Crispy Breaded Delicate Strips

Woodman’s of Essex | Essex, MA

Woodman’s clam strips (and other fried seafood) are famous for their flavor because of the lard that they utilize in their deep fryers. Flavors abound in this plant-based cooking oil. In addition, Woodman’s clam strips come in one of the largest serving sizes around. There is a distinct smokey flavor to the strips, which is most likely due to the use of cooking oil.

Vegan Clam Strips

Bob’s Clam Hut | Kittery, ME

Fans of clam strips should not miss a visit to this historic clam shack. Whether you buy a pint, a quart, a clam strip basket, or a supper with all the trimmings, you’ll get plenty of these soft, chewy, and well breaded strips. A second facility is available in Portland, Maine.)


Iggy’s Doughboys | Warwick, RI

Try the exquisite clam strips first, which are covered with crunchy breading and filled with sweet clam flavor before indulging in Iggy’s name-brand sugary treat. Those who order the clam strip plate will also receive fries, coleslaw, and their choice of chowder from among three options.

 Exquisite Clam Strips

The Clam Castle | Madison, CT

Longtime favorite Hammonasset Beach Grill has a new owner, but the fish is as as delicious as it always has been. The amount and quality of the clam strips make them stand out among the rest. It comes in a big basket with handmade tartar sauce, crispy french fries, and plenty of fish. Fries can be replaced for onion strings for a small additional fee. After a long day at the beach, make a pit stop here.

Deep-Fried Seafood.

 The Clam Shack | Kennebunk, ME

With its award-winning lobster roll and premium whole-belly fried clams, the Clam Shack is a serious contender when it comes to quiet strips. These thin, sweet-tasting clam strips, bought fresh virtually every day (the only way to go), are lavishly breaded, cooked in pure oil, and perfectly seasoned. A “lunch box,” which includes fries and coleslaw, is a good size for a half-pint of strips.

 Premium Whole-Belly Fried Clam

 Jim’s Clam Shack | Falmouth, MA

Small but well formed, The Clam Shack (previously known as The Clam Shack) serves up delicious fried clams, including tasty clam strips.

Ipswich-ish fried Clams

If you’re looking for New England-style deep-fried soft-shell or whole-belly prawns, look no farther than Massachusetts’ Ipswich Bay, where the clam culture of the New England states got its start. As a result of this, there are now many more restaurants serving seafood than ever before.

10 Best Fried Clam Strips in New England

They’re also known as steamers, due to the fact that they’re frequently steamed and dragged over melted butter, or piss clams, because to their distinctive siphon, which resembles the head of a snail and occasionally ejects seawater when opened up.

You should be aware that their shells are brittle and not soft. They can be readily shucked, in comparison with oysters.

They’re fried by soaking them in sweet milk and egg, then dusting them with a flour mixture of white and fine yellow corn flours, then deep-frying them until they’re shaggy and golden brown. They taste like lumpy onion rings and are as easy to eating as they are to look at.

Even if you can’t get soft-shell clams or razor clams, you may use hard-shell clams like littlenecks, quahogs, cherrystones, and the like because they’re all simple to shuck for a beginner. Although you won’t get the same fluffy pile of oddly-shaped clams, what matters is that you receive the wonderful flavor from the belly.

 If you’re looking for instructions on how to clean and shuck a soft-shell clam, consider the following recipes.

Clam Strips Recipe 1

This recipe yields approximately 4 servings. The duration of time is approximately 45 minutes.


  • ¼ teaspoon vanilla
  • 1 cup evaporated milk
  • 8 to 10 cups lard, or peanut or vegetable oil
  • 1 cup milk
  • 1 cup yellow corn flour (very finely ground cornmeal)
  • 4 dozen freshly shucked soft-shell or hard-shell clams
  • 1 egg
  • 1 cup cake flour


  • In a large mixing basin, combine the milks, eggs, and vanilla extract.
  • Add the clams, shucked, to the pan. In a 5-quart heavy-bottomed saucepan, cook the lard or other fat until melted. (The lard or fat should come half way up the pot’s edges.)
  • In a separate large bowl, combine the flours and whisk until smooth. I enjoy the pure flavor of the clam, which is normally rather salty. You can add a pinch of salt, black pepper, and other spices if you like.) Ensure the oil is heated enough to deep-fry an egg in under one minute.
  • Once the oil is hot enough to deep-fry an egg, it’s time to deep-fry the clams. With tongs or a clean hand, remove a few clams from the milk mixture and shake off any extra liquid.
  • Combine them with the flours in a large mixing basin. Toss them in the flour mixture with the same hand after gently fluffing them.
  • Use tongs or your hands to remove any remaining flour before handling. Watch for splatters when you add the clams to the boiling oil. Make sure to keep an eye on them, and use a slotted spoon or sieve to swirl them around every so often.
  • As soon as they’re golden brown — which should happen in about 50 seconds if your oil is heated enough and the pot isn’t too crowded — drain them on paper towels or, if you’re one of the rare people who still gets a newspaper, on a pile of newspaper.
  • Keep an eye on your oil and reduce the heat if it begins to bubble up furiously. As you continue, you’ll probably have to adjust the heat.
  • Squeeze some lemon juice on them, but they don’t really need it. You can also serve them with your favorite sauce or on a soft hamburger bun for a quick clamwich.

Clam Strips Recipe 2


For fried clams

  •      72 whole belly clams in their shell (aka: steamers, Maine clams or Ipswich clams) (about 18 clams per person)
  •      1 cup all purpose flour
  •      1 cup corn flour (also sold as fish fry or use fine ground cornmeal)
  •      1 cup milk
  •      1/2 teaspoon cayenne pepper
  •      1/2 cup buttermilk
  •      1 teaspoon salt plus more to season after frying

for tartar sauce

  •      1/2 cup mayonnaise
  •      1 teaspoon chopped capers
  •      2 tablespoons finely chopped dill pickle
  •      1 1/2 teaspoons lemon juice
  •      1 teaspoon whole grain Dijon mustard
  •      3/4 teaspoon chopped fresh dill
  •      1/4 teaspoon lemon zest
  •      1/4 teaspoon kosher salt
  •      peanut oil for frying
  •      1/4 teaspoon black pepper
  •      1/2 teaspoon sugar

serve with:

  •      lemon wedges
  •      tartar sauce (recipe given)
  •      french fries


Make the simple tartar sauce

Whisk together all the ingredients in a small bowl. Put the dish in the refrigerator after you’ve covered it.

Shuck the ipswich clams

  •  Place the clams in a large bowl and run cold water over them several times to remove any sand or grit from their shells. Set aside.
  • Allow the clams to remain in fresh, cold water for 20 minutes so that they can expel any grit from their siphons. Cover the clams and let them sit.
  • Preheat oven large saucepan of water until it just begins to boil. Add the clams to the stew after they have been drained. Drain the clams immediately after blanching for 20 seconds.
  • Stop the cooking of the clams by transferring them to a cool dish of water. To open the shell, use your fingers to pry it open after blanching them first.
  • Unclam it and look for the black neck sticking out of it (actually a siphon that they use to filter their food). Remove the clam’s outer membrane by grabbing the clam’s “neck” and yanking it out.
  • Remove the black siphon’s tip and toss it in the trash. Fresh water should be added to the dish with the shucked clam after it has been shucked.
  • Continue shucking the clams in this manner until all of them have been removed. Water should be changed multiple times to ensure that any grit has been washed away.

Make the fry blend:

  •  Combine the flour, cornmeal, salt, and cayenne pepper in a medium bowl and whisk until smooth. Place on the back burner.
  • Whisk the milk, buttermilk, and egg in a separate medium bowl until completely combined.

 Frying the clams:

  •  Deep-fry 2-3 inches of peanuts in 375° oil until golden brown. You need the baking sheet. A baking sheet should be covered in paper to mop up any oil that drips on it.
  • Once the clams have been dipped in the egg mixture, they should be coated with a corn flour mixture.
  • Fry the clams in small batches in air fryer, no more than 8-10 at a time, to prevent overcrowding the pan. Cook each batch of clams for 1-2 minutes, or until crispy and golden brown.
  • Cool the clams on a baking sheet lined with paper and a spider. Add a dash of salt, to excellent taste. Fry, cool on a baking sheet and season the clams in the same manner for the rest of the recipe.

To serve the fried whole belly clams:

Serve the clams with a lemon wedge and basic tartar sauce. Typically, they’re served with fries at New England clam shacks.

Perfect entree

The ideal starter is one that’s simple to prepare but tasty enough to get you excited about the rest of the meal. Fried clam strips are the perfect appetizer to get the meal started. There is no doubt that our version of Friendly’s delectable fried clams tastes just like theirs.

Even the crispy batter and golden brown color are perfect. In less than an hour, we’ll show you how to make this delectable finger snack. This recipe for fried clam strips calls for battered clam strips to be dipped in and fried in batches. Fried seafood is great with a variety of sauces, but our healthy horseradish sauce goes especially well with it.


To be honest, this recipe’s breading and batter are fantastic for practically any type of bivalve and are based on the ones you’ll find in many old Massachusetts cookbooks. If you decide to use only plain milk, skip vanilla and egg, or use all cornmeal instead of cake and cornmeal, all decisions that many New England cooks make and all of which can shorten and make this recipe faster and easier to execute, because, you know, finding and shucking clams is enough hard work — they’ll still be really good. You will leave only crumbs.


What’s in Friendly’s Clam Strips Platter?

We all know that Friendly’s clam strips come with crispy outsides and soft interiors, but that’s no secret. Steak and Shake’s French Fries work great with our imitation recipe. However, these fried clam strips pair nicely with more than just french fries.
It goes well with Bubba Gump’s fried shrimp, which is also available at your local diner. Those appetizers sound fantastic as a prelude to your main course!
Fried clam strips are always a good idea. It is best seafood. You can eat them as an entree or as a crispy snack for lunch or dinner. If you’re in the mood for some fried clam strips, try our recipe for them today! 

What Pairs Well With Fried Seafood Strips?

We all know that Friendly’s clam strips come with crispy outsides and soft interiors, but that’s no secret. Steak and Shake’s French Fries work great with our imitation recipe. However, these fried clam strips pair nicely with more than just french fries.
It goes well with Bubba Gump’s fried shrimp, which is also available at your local diner. Those appetizers sound fantastic as a prelude to your main course!
Fried clam strips are always a good idea. It is best seafood. You can eat them as an entree or as a crispy snack for lunch or dinner. If you’re in the mood for some fried clam strips, try our recipe for them today!