Juliann's Fried Clams

Juliann's Fried Clams Recipe

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Juliann Esquivel


One day while making fried clams I realized I was out of flour. It was to late to go to the store so I improvised and used Aunt Jemima pancake mix. The box kind that is dry. The rest is history. Now, I sometimes use pancake mix when making fried fish as well. The clams came out tender and delicious. Enjoy

★★★★★ 1 vote
a crowd
30 Min
40 Min


24 large
or medium shucked raw clams
2 c
evaporated milk
2 c
canola oil
2 Tbsp
old bay seasoning
1 Tbsp
garlic powder
2 Tbsp
franks red hot sauce or louisiana hot sauce
3 c
aunt jemima dry pancake mix


1Soak clams in evaporated milk. Next take them out and season well with Old Bay seasoning and garlic powder.
2in a large plastic freezer bag add 3 cups Aunt Jemimah dry pancake mix. Season the mix with Old Bay and garlic powder. Close top and mix well.
3Heat oil in a large cast iron skillet. Working with three or four clams at a time shake them in the pancake mix and gently drop each one into the hot oil. Fry each side until golden. Drain on paper towels and season with a little salt. serve with lemon or lime wedges and cocktail sauce. Enjoy

About Juliann's Fried Clams

Course/Dish: Seafood Appetizers
Other Tag: Quick & Easy