In order to optimize the process of vacuum low temperature frying of clam (Ruditapes philippinarum), oil content, brittleness and sensory score were used as the indexes of evaluation, and the coefficient of variation weighting method was used to determine the weightiness of three indexes. The comprehensive weighted scoring method was used to calculate score of the three indexes. Response surface analysis was also employed to optimize the frying temperature, frying time and degreasing frequency of vacuum low temperature frying technology. The traditional and vacuum low temperature fried clam were compared by measuring color, weight loss, shrinkage rate, oil content, water content and sensory evaluation. The results showed that the optimum parameters were the frying time of 13min, the frying temperature of 90℃ and the degreasing frequency of 75Hz. Under these conditions, the comprehensive score of the clam was 90.92, which was well consistent with the predicted value of the model. In compassion with traditional fried clam, the vacuum low temperature fried clam had the advantages of lower shrinkage rate, oil content and water content, and had a full appearance, uniform color and bright golden color, and higher sensory score.