Crispy Fried Clam Strips (Printable Version)
# What You 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)
# Steps to Follow:
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 Notes:
01 -
For extra crispiness, double-dip in buttermilk and dredge again.
02 -
Use fresh Atlantic surf clams or thawed frozen clam strips.
03 -
Make it spicy with cayenne or chili powder in the dredge.