Clam Strip Basket Recipe

Soak

Place rinsed, patted-dry clam strips in a bowl and pour 1 cup buttermilk over them. Add 1 tsp hot sauce if using, stir to coat, and refrigerate for at least 20 minutes (up to 1 hour) to tenderize and remove excess brine.

Prepare Breading

In a shallow bowl or pie plate, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1/2 cup panko breadcrumbs, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1.5 tsp sea salt and 3/4 tsp black pepper until evenly combined.

Set Up Dredge Station

Crack 2 eggs into a separate shallow bowl and beat lightly. Place the flour/cornmeal mix on one plate, the beaten eggs in the middle, and a tray for breaded strips to the side. Remove clam strips from the buttermilk one by one, letting excess drip off.

Bread the Clams

Dredge each clam strip first in the flour mixture, then dip into the beaten eggs, and finish with a second light coating of the flour mixture (pressing gently so breading adheres). Place breaded strips on the tray in a single layer. For extra crunch, press each strip into the panko then the flour mix again—ensure all pieces are evenly coated.

Heat Oil

Pour about 4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to reach a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and brown slowly.

Fry

Working in batches to avoid overcrowding, carefully lower breaded clam strips into the hot oil using tongs. Fry 2–3 minutes per side, turning once, until golden brown and crisp. Maintain oil temperature around 325–350°F; adjust heat as needed. Remove cooked strips to a wire rack set over a baking sheet or to paper towels to drain briefly.

Finish

When all batches are fried, keep strips warm in a 200°F (95°C) oven on a baking sheet for up to 15 minutes while you make the sauce and plate.

Combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tbsp finely chopped parsley, 1 tbsp minced shallot, 1/4 tsp black pepper and 1/4 tsp salt in a small bowl. Stir until smooth and refrigerate for at least 10 minutes so flavors meld. Taste and adjust seasoning with more lemon or salt if desired.

Line a shallow basket or platter with paper napkins or a basket liner. Arrange hot clam strips in the basket, sprinkle with 1 tbsp chopped fresh parsley, and serve with lemon wedges and the chilled tartar sauce on the side.