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Makes 6 servings of about 12 clams each.


    • 1 quart fresh-shucked soft shell clams, drained or shuck 4 pounds of purged clams
    • about 4 cups dry pancake mix (any type)
    • fat or oil for frying
    • salt
    • lemons
    • cocktail sauce or melted butter


Place pancake mix into large shallow bowl.

Add clams, a few at a time tossing lightly until well coated.

Shake off excess breading in wire basket.

Fry in 1 to 2 inches of fat or oil for 1½ to 2 minutes at 375°F or until golden brown.

Drain excess oil on paper towel.

Repeat process until all clams are cooked.

Salt lightly and serve with lemons, cocktail sauce or by dipping in melted butter.

Maryland Dept of Agriculture Seafood & Aquaculture

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