New England Clam Shack-Style Fried Clams & Clam Strips

There’s something undeniably addictive about New England clam shack-style fried seafood. Whether you’re a fan of tender whole belly clams or prefer the milder, more approachable clam strips, that perfect golden crunch gives way to sweet, briny seafood in a way that transports you straight to a weathered wooden picnic table overlooking the Atlantic.

As a longtime devotee of New England seafood, I’ve spent decades perfecting both varieties at home. While whole belly clams offer that authentic, full-flavored experience beloved by purists, clam strips provide a more accessible entry point for newcomers and those who find the whole belly version a bit too intense.

What exactly is the difference? Whole belly clams include the entire soft-shell steamer clam, digestive tract and all. Clam strips, by contrast, are made from just the foot of larger surf clams, creating a more uniform, less intimidating bite that many find more approachable. Both deserve their place in the seafood pantheon, and today I’ll show you how to make both varieties with that authentic clam shack flavor.

New England Clam Shack Memories {#memories}

Growing up in New England meant summer Sundays at our local clam strips shack, Macray’s in Westport, MA. The weathered wooden structure with its perpetual line of hungry patrons always promised the same delicious reward: paper trays overflowing with golden fried seafood.

My father always ordered the whole belly clams, while my younger siblings and I started with clam strips—more approachable for developing palates. The strips offered that same delicious crunch without the stronger oceanic flavor that sometimes overwhelmed children’s taste buds.

For years, recreating either variety at home seemed impossible, reserved for those with commercial deep fryers and secret recipes passed down through generations of fry cooks. That changed when I discovered how to properly shuck clams at home and adapt the techniques for both whole bellies and strips.

The breakthrough came with a simple technique: briefly submerging clams in boiling water for just seconds—enough to pop the shells without cooking the meat—then plunging them into cold water before shucking. For clam strips, using larger surf clams and carefully removing just the foot portion creates that classic tender strip that fries up beautifully.

The Secret to Perfect Fried Clams and Clam Strips

While adapting Jasper White’s excellent recipe, I initially planned to embellish the coating with additional herbs and spices, fancying myself as some sort of “Colonel Sanders of Seafood.” Thankfully, I remembered the wisdom of Chickie Aggelakis, owner of The Clam Box in Ipswich, Mass., who once told me: “The secret to perfect fried clams—both whole bellies and strips—is simply the flavor of the clams themselves.”

The coating serves just one purpose: creating that perfect crunch while protecting the tender meat inside. Over-complicating the breading only masks the natural sweetness and brininess that makes these delicacies so special. Sometimes culinary restraint produces the most extraordinary results.

Clam Strip Preparation FAQ {#faq}

Can I use canned clams for strips?
No. Canned clams are pre-cooked, typically too small, and would disintegrate during frying. For proper clam strips, you need fresh surf clams or large steamers.

What’s the difference between clam strips and whole belly clams?
Clam strips are made from just the foot of larger clams (usually surf clams), while whole belly clams use the entire soft-shell steamer clam, including the digestive tract. Strips tend to be milder in flavor and more tender.

Can I use littlenecks or cherrystones for strips?
These are different types of clams with a chewier texture. While you technically could make strips from them, they don’t deliver the tender texture or mild flavor associated with classic clam strips.

What are steamer clams also called?
Steamer clams (used for whole belly fried clams) are also known as soft-shell clams, Ipswich clams, or Maine clams. For strips, surf clams are the traditional choice.

What exactly is corn flour and where can I find it?
Corn flour is very finely ground corn meal made from the entire grain (germ, bran, and endosperm). Traditional corn meal is not an acceptable substitute as it’s too coarse. For readers outside the US (British, Australian, Canadian), note that “corn flour” or “cornflour” in those regions means cornstarch, which is NOT what you want. Cornstarch comes only from the endosperm and makes a lousy coating. Masa harina is a perfectly fine substitute for corn flour in this recipe.

New England-Style Fried Clams & Clam Strips Recipe {#recipe}

Description

Learn how to make authentic clam shack-style fried clams and clam strips—that perfect combination of crunchy coating and tender, briny seafood. This simple technique works beautifully for both whole belly clams (for the purists) and clam strips (for those who prefer a milder approach).

Key Information

Category: Main Course
Cuisine: New England
Servings: 4
Calories: 448 kcal per serving
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Equipment

Deep-fry, candy, or instant-read thermometer (or electric deep fryer)
Wire-mesh skimmer or pasta basket
Pair of tongs

Ingredients

For the New England Style Fry Mix:

1 cup corn flour (not corn meal, see FAQ)
1 cup all-purpose flour
1 teaspoon fine sea salt or table salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

For the Clams:

1 1/2 pounds shucked whole belly steamer clams OR clam strips from fresh surf clams
Approximately 6 cups peanut, canola, or other vegetable oil for deep-frying
1 cup buttermilk (low-fat or whole)
Prepared fry mix (above)

Instructions

Prepare the fry mix: Combine the flours, salt, and peppers in a large bowl and mix well. Any excess can be stored in an airtight glass container in the refrigerator.
Prepare for frying: Line a baking sheet with a clean brown paper bag and preheat your oven to 250°F (121°C) to keep cooked clams warm. Heat 3 inches of oil in a Dutch oven or deep fryer to 375°F (190°C).
Prepare the clams: Pour the buttermilk into one bowl and the fry mix into another. For clam strips, make sure they’re patted dry before proceeding. Dip the clams or strips into the buttermilk, then coat them in the fry mix by gently tossing.
Fry in batches: Carefully slip the coated clams into the hot oil, being careful not to overcrowd the pot. Spread them out to prevent sticking.
Cooking technique: Allow the clams to cook for 15-20 seconds without disturbing them so the breading sets. Then gently stir for even cooking for another 1 to 1 1/2 minutes. Use tongs if anything sticks to the bottom.
Drain and serve: Transfer the cooked clams to the paper-lined baking sheet to drain excess oil and keep warm in the oven while frying remaining batches.
Serve immediately: Arrange on a platter with lemon wedges and parsley sprigs. French fries aren’t out of the question as a perfect accompaniment!

Nutritional Information (Per Serving)

Calories: 448 kcal
Carbohydrates: 35g
Protein: 10g
Fat: 30g
Saturated Fat: 5g
Cholesterol: 42mg
Sodium: 590mg
Fiber: 2g
Sugar: 2g

Nutritional information is calculated automatically and should be considered an approximation.

Comparing Whole Belly Clams and Clam Strips

Feature	Whole Belly Clams	Clam Strips
Source	Soft-shell steamers	Foot of surf clams
Flavor	Bold, briny, intense	Milder, sweeter
Texture	Tender with slight chew	More uniform, tender
Best for	Seafood enthusiasts	Beginners, children
Cooking time	1-1.5 minutes	1-2 minutes
Price	Generally more expensive	More economical

Whether you prefer the authentic experience of whole belly clams or the more approachable nature of clam strips, this recipe delivers that perfect New England clam shack experience right in your own kitchen. The key is respecting the natural flavor of the clams themselves and keeping the breading simple yet crunchy.

Share your fried clam creations with us by tagging #newenglandseafood or mentioning @seafoodlover in your social media posts!