This seems a bit bonkers, but makes a really lovely "mini fish and chips". If you get the batter right, they puff up to make little round clam poppers! 

I use a 1 L compact deep fryer, as it takes up little room, uses less oil and is easy to clean - Here's an amazon link to one that will do the job: Amazon link for compact fryer

No items found.


  • 50g plain flower
  • 50g corn flower
  • 1/2 tsp baking powder
  • 125ml lager
  • 1kg fresh clams
  • 1/2 onion, diced
  • 2 cloves of garlic, crushed
  • 230ml white wine
  • 1 L of oil for frying (depending on your fryer size or if you are using a pan)


  • Clean and drain the clams
  • Fry the onions in a little oil, on a low heat, with a lid on, until translucent (around 5 mins)
  • Add the garlic and fry for another minute
  • Add the wine and bring to a boil
  • Add all the clams and put the lid on
  • Cook for 5 mins or until you can see they have all pretty much opened
  • Drain, discard any clams that have not opened and pick out the meat from all the clams and drain on kitchen roll
  • Mix together the plain flour, corn flour, baking powder and lager, whisk to make a consistent batter
  • Bring the oil up to 180c in a pan or deep fryer
  • Dip the clams into the batter and fry in batches of 5 for about 2 - 3 mins, until golden
  • Keep them warm in the oven if necessary, whilst frying the rest.
  • When ready, toss in vinegar and sea salt flakes

How to eat it?

Best to be enjoyed with the rest of the lager you just opened....


October 11, 2023
 in the 
Other recipes


More from 

Other recipes