Juliann's Fried Clams

Juliann's Fried Clams

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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

How to Make Juliann's Fried Clams


  1. Soak clams in evaporated milk. Next take them out and season well with Old Bay seasoning and garlic powder.
  2. in 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.
  3. Heat 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

Printable Recipe Card

About Juliann's Fried Clams

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

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