Crispy Fried Clam Strips

This crispy fried clam strip recipe transforms humble clams into a golden, crunchy treat that brings the taste of New England seafood shacks right to your kitchen. The combination of cornmeal and flour creates the perfect texture, while the Old Bay seasoning adds that authentic coastal flavor that makes these irresistible.

I first made these clam strips during a summer vacation on Cape Cod after watching local chefs prepare them. My family was stunned by how authentic they tasted compared to the seaside stands we had visited earlier that day.

Ingredients

• 1 pound clam strips: freshly shucked Atlantic surf clams create the best flavor, but quality frozen strips work well too
• 1/2 cup buttermilk: adds tanginess and helps the coating adhere perfectly to each clam
• 1 teaspoon hot sauce: optional but adds a subtle kick without overwhelming the delicate clam flavor
• 1/2 cup cornmeal: provides that essential crunch and authentic New England texture
• 1/2 cup all-purpose flour: creates structure in the coating and helps it brown beautifully
• 1 teaspoon Old Bay seasoning: the classic seafood seasoning that brings authentic flavor
• 1/2 teaspoon garlic powder: adds depth without overpowering the clams
• 1/2 teaspoon paprika: contributes color and mild sweetness to the coating
• 1/4 teaspoon salt: enhances all the flavors
• 1/4 teaspoon black pepper: adds subtle heat and dimension
• Vegetable oil: choose a neutral oil with a high smoke point for the cleanest flavor
• Lemon wedges: the acidity cuts through the richness
• Tartar sauce or remoulade: the creamy counterpart to crispy clams
• Fresh parsley: adds a pop of color and freshness when serving

Step-by-Step Instructions

Soak the Clams:

Place clam strips in a bowl with buttermilk and hot sauce. Let them soak for at least 10 minutes but up to 30 minutes is even better. This tenderizes the clams and helps the coating stick properly. The buttermilk also adds a subtle tanginess that balances the richness of fried food.

Prepare the Dredge:

Combine cornmeal, flour, Old Bay, garlic powder, paprika, salt and pepper in a shallow dish. Mix thoroughly with your fingers to ensure even distribution of spices. This balanced combination creates the perfect coating with just the right level of seasoning.

Heat the Oil:

Pour oil into a deep fryer or heavy pot to a depth of about 3 inches. Heat to exactly 375°F using a thermometer for accuracy. Maintaining this temperature is crucial. Too hot and they burn, too cool and they absorb oil and become greasy.

Dredge the Clams:

Remove clams from buttermilk one by one, letting excess liquid drip off. Place them in the cornmeal mixture and toss gently to coat completely. Shake off any loose coating. The key is a thin, even layer for maximum crispness.

Fry in Batches:

Carefully lower small batches of coated clams into the hot oil. Fry for 1 to 2 minutes, giving them space to cook evenly. Watch for a golden brown color developing. They cook quickly so stay vigilant. Working in batches prevents the oil temperature from dropping too much.

Drain and Season:

Use a slotted spoon to remove clams and place on paper towels. Immediately sprinkle with a touch more salt while hot. This final seasoning makes all the difference in the flavor.

Serve Immediately:

Transfer to a serving plate with lemon wedges and tartar sauce. Garnish with fresh parsley if desired. Clam strips are at their absolute best when served piping hot.

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My grandmother taught me to make these clam strips using a seaside recipe from her childhood in Massachusetts. She always insisted on soaking the clams in buttermilk first, a step many recipes skip but that makes all the difference in tenderness and flavor development.

The Perfect Sauce Pairing

While traditional tartar sauce works beautifully with these clam strips, consider making a quick remoulade by mixing mayonnaise with capers, chopped pickles, mustard, and a dash of hot sauce. The tanginess cuts through the richness of the fried coating and complements the natural sweetness of the clams. For a simpler option, mix mayonnaise with a bit of lemon juice and fresh herbs like dill or parsley.

Selecting the Best Clams

Fresh clams will always deliver superior flavor, but they require more preparation. Look for Atlantic surf clams if available. When using fresh clams, shuck them, remove the tough parts, and slice the meat into strips. For convenience, frozen clam strips work well when properly thawed and thoroughly patted dry before cooking. The drier your clams are before dredging, the crispier your final result will be.

Make it a Meal

Transform these clam strips from appetizer to entrée by serving them with classic sides. French fries, cole slaw, and cornbread make this a complete New England style meal. For a lighter option, serve alongside a crisp green salad with a vinaigrette dressing. During summer months, nothing beats these clam strips alongside grilled corn on the cob and fresh sliced tomatoes.

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Common Questions

→ What type of clams work best for this dish?

Atlantic surf clams are traditionally used for clam strips, but you can also use any large clams that have been cleaned, shucked and sliced into strips. Frozen clam strips also work well when thawed completely and patted dry before coating.

→ Can I make these without buttermilk?

Yes, you can substitute regular milk with a tablespoon of lemon juice or vinegar added (let sit for 5 minutes to thicken). For dairy-free options, try coconut milk or a plant-based milk with the acid added.

→ What's the best oil for frying clam strips?

Neutral oils with high smoke points work best - vegetable, canola, peanut, or sunflower oil are excellent choices. The important factor is maintaining a consistent 375°F (190°C) temperature throughout the frying process.

→ How do I know when the clam strips are done?

Clam strips cook quickly - they're done when the coating turns golden brown and crispy, typically after just 1-2 minutes of frying. Overcooking will make them tough and rubbery, so watch them carefully.

→ Can I prepare these ahead of time?

For best results, serve immediately after frying. However, you can prepare the seasoned flour mixture and buttermilk soak ahead of time. If needed, you can reheat previously fried strips in a 350°F oven for 3-5 minutes, though they won't be quite as crispy as freshly fried.

→ What are good side dishes to serve with fried clam strips?

Classic pairings include coleslaw, french fries, onion rings, or a simple green salad. For a complete New England experience, serve with clam chowder as a starter. Corn on the cob or hushpuppies also complement the flavors nicely.