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Nick Williams

Fried Belly Clam Roll
S21E2 Seafood · 2019

Emmy-nominated Rhode Island chef who cooked Bobby's goose on a Thanksgiving-themed episode

Brooklyn chef who competed on Beat Bobby Flay; specific restaurant information not found

Fried Belly Clam Roll

25 min Prep
35 min Cook
4 Serves
Ingredients
  • 1.5 lbs littleneck clam bellies, cleaned and patted dry
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tbsp Old Bay seasoning
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 large egg
  • 0.75 cup whole milk
  • 4 New England-style top-split hot dog buns, lightly buttered
  • 2 cups neutral oil for frying
  • 0.5 cup tartar sauce
  • 2 tbsp fresh lemon juice
  • 0.25 cup fresh parsley, finely chopped
  • Sea salt and black pepper to taste
Instructions
  1. Combine flour, cornstarch, Old Bay, cayenne, and garlic powder in a shallow bowl. Whisk egg with milk in another bowl until fully incorporated. Pat clam bellies completely dry with paper towels and season lightly with salt and pepper.
  2. Heat neutral oil to 350°F in a heavy-bottomed Dutch oven or deep skillet. Line a plate with paper towels and place nearby.
  3. Working in batches of 6-8 clams, dredge each belly clam in the flour mixture, shaking off excess, then dip into the egg-milk mixture, then back into the flour mixture for a double-coat. Ensure complete coverage.
  4. Carefully place coated clams into the 350°F oil and fry for 2-3 minutes until deep golden brown and the exterior is crispy. Do not overcrowd the pan. Maintain oil temperature between 345-355°F throughout frying.
  5. Remove fried clams with a slotted spoon and drain on the prepared paper towels for 1 minute. Season immediately with sea salt.
  6. Toast the split hot dog buns in a dry skillet over medium-high heat for 90 seconds per side until lightly golden and warmed through.
  7. Combine tartar sauce with fresh lemon juice and chopped parsley in a small bowl. Spread 1 tbsp of the lemon-parsley tartar sauce on each toasted bun.
  8. Divide the fried belly clams evenly among the four buns (approximately 6 clams per bun), nestling them into the split. Serve immediately with extra lemon wedges and additional tartar sauce on the side.
Inspired by Nick Williams’s winning fried belly clam roll. This is a plausible recreation, not the chef’s original recipe.
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