Clam Tacos

Menu Part: 
Cuisine Type: 

Bob’s Clam Hut
Kittery, Maine

Bob’s employees often hear from guests that no trip to the area is complete without a meal at the Clam Hut. Lobster rolls and fried clams are the specialty at this quintessential New England eatery, but this summer, Bob’s is mixing it up a bit by offering a Maine twist on the California fish taco. That summer favorite—fried clams—are stuffed into a taco shell, using tortillas made in nearby Portland and locally sourced clams.


Canola or peanut oil
8 oz. whole belly clams without shells (each about the size of a nickel)
All-purpose flour or blend of flours
4 corn tortillas
16-20 pickled red onion rings
Dressed coleslaw mix
Spicy tartar sauce
Lime wedge


1. Prepare fried clams: Heat oil in deep fryer to 350 F. Drop clams into flour and gently coat. Carefully move a finger inside the neck ring of each clam to ensure it’s fully coated.
2. Place clams in a colander and gently shake off excess flour. Place clams in fryer basket and drop directly into hot oil. Cook 2 to 3 minutes until golden. Remove from oil and transfer clams to paper towels to drain.
3. Skim oil or replace with fresh oil. Dip corn tortillas, one at a time, into hot oil in fryer; cook 2 seconds. Pat taco shell dry. (Don’t keep taco shell in fryer for long it will puff up like a tortilla chip.) 
4. For each taco, fill shell with small amount of coleslaw mix and 4 to 6 onion rings. Top with 1 to 2 tablespoons spicy tartar sauce; lay 2 ounces fried clams over sauce and garnish with lime.

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