Clam Strips Recipe

Prepare clams

Rinse removed clam meats in cold water to remove grit, then pat dry with paper towels. Slice the clam meat into roughly 1/2-inch wide strips and keep chilled until ready to bread.

Set up breading station

Place flour, cornstarch, cornmeal, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, paprika and garlic powder in a shallow bowl and whisk to combine. In a second bowl whisk together buttermilk and beaten eggs. Place panko in a third shallow bowl.

Bread the clam strips

Dredge each clam strip first in the seasoned dry mix, shaking off excess, then dip into the buttermilk-egg mixture, and finally press into the panko to fully coat. Place coated strips on a tray and let rest 10 minutes so coating adheres. Repeat until all strips are coated.

Fry the clam strips

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the clam strips in small batches (do not overcrowd) for 1.5–2.5 minutes or until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray and immediately season with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Cut and soak potatoes

Cut potatoes into 1/3–1/2-inch hand-cut fries. Rinse under cold water until water runs clear, then soak in cold water for at least 30 minutes (or up to 2 hours) to remove starch.

Par-cook fries (optional double fry method)

Drain and dry potatoes thoroughly. Heat 2 cups of neutral oil in a heavy skillet or fryer to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until they begin to soften but are not brown. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry a second time for 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Make dressing

In a small bowl combine mayonnaise, Greek yogurt, white wine vinegar, lemon juice, sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth and slightly tangy.

Toss slaw

In a mixing bowl combine shredded green and red cabbage, carrot, and green onion. Add dressing and toss until evenly coated. Chill for at least 15 minutes to let flavors meld. Taste and adjust seasoning to taste.

Warm tartar and cocktail sauces if desired, or serve chilled in ramekins. Place a portion of hand-cut fries on each plate, add a generous mound of aqua slaw, and arrange clam strips alongside. Garnish with lemon wedges and serve tartar and/or cocktail sauce on the side for dipping.