A turned-over bucket with fried oysters and clams paling out of the pale.

Fried Oysters and Littleneck Clams

Course: Appetizer
Cuisine: Seafood
Keyword: Clams, Deep Fried, Oysters
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 268kcal
Author: Kris Longwell
Fried Oysters and Littleneck Clams are just divine.  So fresh and yummy on the inside and crunch and delicious on the outside.  Starting with fresh oysters and clams from Citarella Gourmet Market ensures best quality delivered to your doorstep.  You are just going to love these incredible fried mollusks!
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Ingredients

  • 2 quarts canola, grapeseed, or other high-heat cooking oil for frying
  • 1/2 cup Wondra flour or all-purpose flour
  • 1 dozen raw littleneck clams cleaned and shucked
  • 1 dozen raw oysters cleaned and shucked
  • Sea salt to taste
  • Fresh sage leaves quick-fried, for garnish
  • Tobasco, or other hot sauce to taste, optional

Instructions

  • Pour the oil into a large pot, Dutch oven, or fryer.  It should be at least 2 inches deep.  Heat the oil to 375°F. If you don't own a candy or oil thermometer, simply sprinkle a pinch of flour into the oil.  If it sizzles, it's ready.
  • Meanwhile, put the flour in a shallow dish.  Dredge the clams in flour and set aside.  Repeat with the oysters, keeping the clams and oysters separate.
  • When the oil is hot, using a slotted spoon or spider, fry one test clam to ensure your oil is at the correct temperature.  If your test is successful and the clam is pale golden, using a slotted spoon or spier, lower half of the clams into the oil and fry for 45 seconds, then transfer to a plate or baking sheet lined with paper towels to drain.  Sprinkle liberally with salt.  Repeat the process with the remaining clams, letting the oil return to temperature before frying the next batch.
  • Next, fry half of the oysters. Using a slotted spoon or spider, lower half of the oysters into the oil and fry for 1 minute, then transfer to a plate or baking sheet lined with paper towels to drain.  Sprinkle liberally with salt.  Repeat the process with the remaining oysters, letting the oil return to temperature before frying the next batch. 
  • Garnish the clams and oysters with fried sage leaves and serve with hot sauce, if desired. 

Nutrition

Calories: 268kcal