Super Surfer Clam Strips Recipe
Extra large clam strips, fried and served with roasted red pepper tarter
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Ingredients
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Clam Strips
Roasted Red Pepper Tartar Sauce
Method
Clam Strips
- 1
Prepare the Clam Strips
Rinse the extra large clam strips under cold water and pat dry with paper towels. Set aside.
- 2
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Whisk together until well mixed.
- 3
Make the Batter
Gradually add cold sparkling water to the dry mixture, whisking until a smooth batter forms. The consistency should be similar to pancake batter.
- 4
Heat the Oil
In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Clam Strips
Dip each clam strip into the batter, allowing excess batter to drip off. Carefully place in the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes or until golden brown and crispy.
- 6
Drain and Serve
Once fried, remove the clam strips with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot.
Roasted Red Pepper Tartar Sauce
- 7
Combine Ingredients
In a medium bowl, combine mayonnaise, chopped roasted red peppers, capers, lemon juice, Dijon mustard, salt, black pepper, and fresh parsley.
- 8
Mix Well
Stir all the ingredients together until well combined. Adjust seasoning to taste.
- 9
Chill and Serve
Cover the tartar sauce with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld.