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Posted 06/20/19 | Posted in Travel and Dinning | By Tom Schlichter |

By Tom Schlichter


It’s hard to beat the crispy texture and juicy flavor of fresh shucked fried clams, oysters and steamers. Be sure to check local regulations if gathering your own.

Summertime simply begs for the crispy taste of fried shellfish. Whether you gather your own or pick up a few dozen oysters, steamer clams or hard clams at the local fish market, the sweet, delicate taste of these juicy bivalves is a treat to be savored.

This recipe calls for using the entire oyster or clam freshly shucked from its shell. Pile several together on a small French sandwich roll and add a little tartar sauce, hot sauce and greenery to enjoy the best po’boy you’ve ever sampled.


Preparation Time: 15 minutes (plus shucking)

Cooking Time: 15 minutes

Yield: Serves 4



  • 2 dozen oysters, hard clam or steamer clam bodies, freshly shucked (for hard clams use little necks or cherrystones, for steamers, small- to medium-size are best)
  • 3/4 cup flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • ½ tsp Old Bay seasoning (optional)
  • 2 large eggs, beaten
  • 2 Tbsp water
  • 1 cup Panko-style breadcrumbs
  • 1-1/2 tsp chopped fresh dill
  • 1 lemon, quartered
  • Enough vegetable oil for frying



  1. In a shallow bowl, stir together flour, salt, pepper and Old Bay seasoning (if included).
  2. In another shallow bowl combine breadcrumbs and dill.
  3. Drain oyster or clam bodies and gently pat dry with a paper towel or two.
  4. Roll shellfish in seasoned flour.
  5. Dip flour-coated shellfish in a mixture of beaten eggs and water.
  6. Roll shellfish in the breadcrumb mixture.
  7. Fry batches of six shellfish each at 375° until golden brown, allowing 1-1/2 minutes for oysters or 2 minutes for clams.
  8. Remove shellfish from pan or pot and set aside on drying rack atop several paper towels.
  9. Allow two or three minutes to cool and serve with lemon quarters and tartar or cocktail sauce.


Note: Unlike baking, cooking is not an exact science. Readers are encouraged to adjust and modify these recipes to their own tastes.






By Tom Schlichter
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