Best 2 Ipswich Fried Clam Recipes

Ipswich fried clams are a New England seafood delicacy that has been enjoyed for generations. The dish is made with fresh clams, lightly battered and fried until golden brown. The result is a crispy, flavorful treat that is perfect for a summer meal. Ipswich fried clams can be served with a variety of sides, such as french fries, coleslaw, and tartar sauce. They are also a popular ingredient in clam rolls, a classic New England sandwich. Whether you are a local or a visitor, Ipswich fried clams are a must-try dish when you are in the area.

Here are our top 2 tried and tested recipes!

CLAM BOX FRIED CLAMS, IPSWICH MASS

Clam Box Fried Clams, Ipswich Mass image

I love fried clams any time of year, and these are really good! From the Clam Box in Ipswich Mass. Courtesy of www.Newenglandcooking.com

Provided by CookinNEatinGal

Categories Healthy

Time 11m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup evaporated milk
3/4 cup whole milk
1 egg
1/2 teaspoon vanilla
1 dash salt
1 dash pepper
4 dozen freshly shucked clams
1/2 cup cake flour
1 1/2 cups yellow cornmeal
oil, for frying

Steps:

Combine evaporated and whole milk, egg, vanilla, salt, and pepper.
Soak clams in liquid for a few mins., then dredge in combination of cake flour and cornmeal, fluffing them in the flour mix for light, but thorough coverage.
Shake off excess flour.
Heat oil to 375*F.
Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown.

Nutrition Facts : Calories 622.4, Fat 11.4, SaturatedFat 4.4, Cholesterol 149.9, Sodium 1562.3, Carbohydrate 80.4, Fiber 4.8, Sugar 3.7, Protein 47.7

FRIED SPICY IPSWICH CLAM ROLLS

Fried Spicy Ipswich Clam Rolls image

Provided by Emeril Lagasse

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 40

Ingredients

4 dozen Ipswich clams, shucked
1/2 cup hot sauce
1 cup milk
1 cup yellow cornmeal
1 cup all-purpose flour
Creole Seasoning, recipe follows
Tartar Sauce, recipe follows
4 white rolls (about 6 to 8 inches long), brushed with butter and toasted
2 cups Maw Maw's Slaw, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 large egg*
1 tablespoon Dijon mustard
1/2 cup chopped yellow onions
1 teaspoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley leaves
1 tablespoon capers
2 tablespoons chopped green onions
Salt
Cayenne
1 cup vegetable oil
1/2 pound white cabbage, shredded (about 2 cups)
1/2 pound red cabbage, shredded (about 2 cups)
1/2 pound assorted greens, such as mustard greens, collards, or spinach, trimmed, washed, and shredded (about 2 cups)
1 cup thinly sliced red onions
1 cup chopped green onions, green parts only
1/2 cup chopped parsley leaves
1 cup homemade mayonnaise
1/2 cup Creole or whole-grain mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
2 teaspoons sugar

Steps:

Preheat the fryer.
Season the clams with Creole seasoning. In a mixing bowl, add the clams, hot sauce and milk. Cover with plastic wrap and refrigerate for 1 hour. Remove and drain completely. In a shallow bowl, combine the cornmeal and flour. Season with Creole seasoning. Dredge the clams in the seasoned flour, coating each clam completely. Fry the clams, in batches until crispy and golden brown, 2 to 3 minutes. Remove the clams from the oil and drain on a paper-lined plate. Season with Creole Seasoning.
To assemble, spread the tartar sauce on both sides of each roll. Arrange 1 dozen clams on 1 side of each roll. Top the clams with Maw-Maw's Slaw and serve.
Combine all ingredients thoroughly.
Place the egg, mustard, onions, garlic, lemon juice, parsley, capers and green onions in a food processor and process until smooth. Season with salt and cayenne. With the processor running, pour the oil through the feed tube in a steady stream. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly.
Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made 3 hours ahead.

Tips:

Use fresh clams: Fresh clams have a briny, sweet flavor that's perfect for frying. If you can't find fresh clams, frozen clams can be used, but they won't have the same flavor.
Soak the clams in milk: Soaking the clams in milk helps to tenderize them and remove any grit or sand. Be sure to rinse the clams thoroughly after soaking.
Use a light batter: A light batter will help the clams to fry up crispy without being greasy. A simple batter made with flour, cornstarch, baking powder, salt, and pepper is all you need.
Fry the clams in hot oil: The oil should be hot enough to sizzle when the clams are added. This will help to create a crispy crust on the clams.
Don't overcrowd the pan: When frying the clams, don't overcrowd the pan. This will prevent the clams from cooking evenly.
Serve the clams with your favorite dipping sauce: Ipswich fried clams are traditionally served with tartar sauce, but they can also be served with cocktail sauce, lemon wedges, or malt vinegar.

Conclusion:

Ipswich fried clams are a classic New England dish that is enjoyed by people of all ages. They are easy to make and can be served as an appetizer or main course. With their crispy crust and tender, briny interior, Ipswich fried clams are sure to be a hit at your next party or gathering.