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Fried Ipswich Whole Belly Clams with Tartar Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This high-protein seafood dish brings a classic taste of the coast to your kitchen. These fried whole belly clams are prized for their sweet flavour and tender texture, providing a sophisticated alternative to standard seafood treats. By using a traditional breading technique involving cracker meal and a touch of cornmeal, each clam achieves a satisfyingly crisp, golden exterior that perfectly complements the briny Atlantic flavour within.

Ideal as a substantial starter or a main course, this recipe is a must for any seafood lover looking for a comforting, homemade meal. The addition of Old Bay seasoning provides a subtle, savoury warmth that balances the richness of the deep-fried coating. Serve these clams hot with plenty of tangy tartar sauce and traditional thick-cut chips for an authentic seaside experience at home.

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Ingredients for Fried Ipswich Whole Belly Clams with Tartar Sauce

  • 130g plain flour

  • 6 large eggs

  • 375g cracker meal (see Notes)

  • 120ml fine dry bread crumbs

  • 2 tablespoons cornmeal

  • 2 teaspoons Old Bay seasoning

  • 900g (about 950ml ) Ipswich clams, drained (see Notes)

  • Canola oil for frying

  • Tartar Sauce

How to make Fried Ipswich Whole Belly Clams with Tartar Sauce

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Line a baking sheet with wax paper. Set up for what we call "standard breading procedure": Put the flour in a shallow bowl; put the eggs in a second shallow bowl and beat them with a fork; put the cracker meal, bread crumbs, cornmeal, and Old Bay in a third shallow bowl and whisk to combine.

Spread the clams out on several layers of paper towels and blot them as dry as possible.

Heat about 3 inches of canola oil in a large saucepan over medium-high heat to 182°C.

Toss the clams in the flour and shake off any excess. Dip the clams into the egg, coating them completely. Lift them out by the handful and let any excess egg drip off, then put the clams into the breading mixture and toss to coat them completely. Keep one hand dry and use the other hand for wet. Transfer to the baking sheet. If the breading begins to clump, put it through a coarse sieve.

Fry the clams in small batches—crowding the pan will lower the temperature of the oil and the clams will come out greasy—until golden brown and crisp, about 1 minute. Drain on paper towels.

Pile the clams on 4 dinner plates and serve with individual bowls of tartar sauce—and some chips.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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