Deep-Fried Clams or Scallops

Moist and tender, these crispy golden fried clams are a treat, especially when served with two homemade dipping sauces.

Deep-Fried Clams or Scallops
Start To Finish Time:
35 mins


  • 1 pint shucked clams or 1 pound fresh or frozen scallops

  • Spicy Cocktail Sauce (see recipe below) (optional)

  • Sweet and Sour Sauce (see recipe below) (optional)

  • 1 cup all-purpose flour

  • ½ teaspoon sugar

  • 1 beaten egg

  • 2 tablespoon cooking oil

  • Shortening or cooking oil for deep-fat frying

Spicy Cocktail Sauce

  • 1 tablespoon finely chopped onion

  • 1 small clove garlic, minced

  • 1 tablespoon butter or margarine

  • cup water

  • ½ 6 ounce can (1/3 cup) tomato paste

  • 1 tablespoon prepared horseradish

  • 2 teaspoon lemon juice

  • 2 teaspoon Worcestershire sauce

  • ½ quart dry mustard

  • ¼ teaspoon salt

  • ¼ teaspoon ground red pepper

Sweet and Sour Sauce

  • ¼ cup packed brown sugar

  • 2 teaspoon cornstarch

  • ¼ teaspoon ground ginger

  • cup unsweetened pineapple juice

  • 2 tablespoon finely chopped green pepper

  • 2 tablespoon vinegar

  • 1 tablespoon soy sauce


  1. Thaw scallops, if frozen. Prepare Spicy Cocktail Sauce or Sweet and Sour Sauce, if desired. If scallops are large, cut in half. Rinse clams or scallops; pat dry with paper towels. Set aside.

  2. For batter, in a medium mixing bowl combine flour, sugar, and 1/4 teaspoon salt. In a small mixing bowl combine egg, 2 tablespoons cooking oil, and 3/4 cup cold water. Add to flour mixture; beat smooth.

  3. In a deep-fat fryer or a 2-quart saucepan heat 2 inches shortening or oil to 375 degree F (see tip below). Dip clams or scallops into batter. Fry a few at a time, until golden brown, turning once. Allow 1 to 1-1/2 minutes for clams and 2 to 2-1/2 minutes for scallops. Remove from fat and drain on paper towels. Keep fried clams or scallops warm in a 300 degree F oven while frying remaining seafood. Serve with sauce, if desired. Makes 4 servings.

Spicy Cocktail Sauce

  1. In a 1-quart saucepan cook onion and garlic in hot butter over medium-high heat until tender but not brown, stirring often. Stir in water, tomato paste, horseradish, lemon juice,Worcestershire sauce, dry mustard, salt, and ground red pepper. Bring to boiling. Reduce heat, then simmer, uncovered, for 5 to 10 minutes or until of desired consistency. Serve warm or chilled with seafood. Makes about 1 cup.

Sweet and Sour Sauce

  1. In a 1-quart saucepan combine brown sugar, cornstarch, and ground ginger. Stir in pineapple juice, green pepper, vinegar, and soy sauce. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir sauce for 2 minutes more. Serve sauce warm with seafood. Makes 3/4 cup.

Use a deep-fat frying thermometer to check the temperature of the fat. Place it so the bulb does not touch the pan. Carefully control the temperature of the fat by adjusting the heat.

Nutrition Facts (per serving)

389 Calories
23g Fat
26g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 389
% Daily Value *
Total Fat 23g 29%
Saturated Fat 4g 20%
Cholesterol 92mg 31%
Sodium 80mg 3%
Total Carbohydrate 26g 9%
Total Sugars 1g
Protein 19g
Vitamin C 11.8mg 59%
Calcium 60.6mg 5%
Iron 15.9mg 88%
Potassium 366mg 8%
Folate, total 64.5mcg
Vitamin B-12 51.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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