Crispy Fried Clam Strips (Printable Version)
Golden, crunchy clam strips in seasoned cornmeal and flour—a classic New England seafood treat served with tartar sauce and lemon.
# The Ingredients You'll Need:
→ Clams
01 - 1 lb clam strips (or sliced large clams, cleaned and patted dry)
02 - ½ cup buttermilk
03 - 1 tsp hot sauce (optional)
→ Dredge
04 - ½ cup cornmeal
05 - ½ cup all-purpose flour
06 - 1 tsp Old Bay seasoning
07 - ½ tsp garlic powder
08 - ½ tsp paprika
09 - ¼ tsp salt
10 - ¼ tsp black pepper
→ For Frying
11 - Vegetable oil (canola or peanut), for deep frying
→ To Serve
12 - Lemon wedges
13 - Tartar sauce or remoulade
14 - Fresh parsley (optional)
# Step-by-Step Instructions:
01 - In a bowl, soak clam strips in buttermilk and hot sauce (if using) for at least 10 minutes.
02 - In a shallow dish, mix cornmeal, flour, and all seasonings.
03 - Heat oil in a deep fryer or heavy pot to 375°F (190°C).
04 - Remove clams from buttermilk, letting excess drip off. Dredge in cornmeal mixture, coating well.
05 - Fry in batches, 1–2 minutes per batch, until golden and crisp. Do not overcrowd.
06 - Remove with a slotted spoon and drain on paper towels. Serve immediately with lemon wedges and tartar sauce.
# Additional Tips::
01 -
- Ready in just 35 minutes from start to finish
- Uses simple ingredients you likely have on hand except for the clams
- Creates restaurant quality results at a fraction of the cost
- Perfect balance of crispy coating and tender clams inside
02 -
- These clam strips are best eaten immediately while hot and crispy
- The cornmeal is the secret to authentic texture similar to famous clam shacks
- One pound serves four as an appetizer but can easily be doubled
03 -
- Allow oil to return to exactly 375°F between batches for consistent results
- The cornmeal to flour ratio can be adjusted for more or less crunch
- Double dipping in buttermilk then dredge creates an extra thick coating for clam strip lovers who prefer maximum crispiness