Fried Clam Tacos
A taste of the Massachusetts shore in taco form. Plump whole belly Ipswich clams are coated in a light, crispy batter and fried until golden, then piled high with creamy tartar sauce. It's the Essex clam shack experience, handheld.
Equipment Needed
Instructions
Prep the clams: Drain the shucked clams and pat dry with paper towels. Place them in a bowl and cover with evaporated milk. Let soak for 15 minutes. This tenderizes the clams and helps the coating stick.
Make the breading: In a shallow bowl, whisk together cornmeal, flour, salt, and pepper. This cornmeal coating is the New England tradition.
Make the tartar sauce: Mix mayonnaise, sweet pickle relish, lemon juice, and minced capers. Refrigerate until ready to serve.
Heat the oil: Pour 3 inches of vegetable oil into a deep fryer or Dutch oven. Heat to 375 degrees F. Use a thermometer to monitor temperature.
Bread the clams: Working in batches, lift clams from the milk, letting excess drip off. Toss in the cornmeal mixture until well coated. Shake off excess breading.
Fry the clams: Carefully lower breaded clams into the hot oil. Fry for 1-2 minutes until golden brown and crispy. Don't overcrowd the fryer. Drain on a wire rack and season with salt immediately.
Warm the tortillas: Heat flour tortillas on a dry comal or in a skillet over medium heat for 30 seconds per side. Keep warm wrapped in a towel.
Assemble the tacos: Place shredded lettuce on each warm tortilla. Pile fried clams generously on top and drizzle with tartar sauce. Serve with lemon wedges.
Serve immediately: Fried clams wait for no one! Serve these tacos right away while the clams are hot and crispy. Squeeze lemon over each taco before eating.
💡 Pro Tips & Variations
- Whole bellies are essential: True Massachusetts fried clams use whole soft-shell clams with the belly intact. Clam strips are a pale imitation.
- Ipswich clams: The town of Ipswich, MA claims to have invented fried clams in 1916. Seek out Ipswich clams if you can find them.
- Evaporated milk secret: The evaporated milk soak is a New England clam shack tradition. It tenderizes the clams and helps the cornmeal coating adhere.
- Keep oil hot: Maintain 375 degrees F. The quick, hot fry keeps clams from getting rubbery.
- Don't overcook: Clams cook quickly. Just 1-2 minutes in the fryer is all you need. Overcooked clams are tough.
- Woodman's style: Woodman's of Essex is famous for inventing fried clams. Their secret? Fresh clams, fine cornmeal, and hot oil.