Surf Clam Strips Recipe

Trim and pat dry

If your surf clam strips are long, cut into 3–4 inch pieces so they are easy to eat. Rinse quickly under cold water and pat thoroughly dry with paper towels to remove excess moisture.

Marinate

Place clam strips in a bowl. Add lemon juice, minced garlic, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss to coat evenly and let rest for 10 minutes in the refrigerator — this brightens flavor and firms the flesh slightly.

Prepare dry mix

In a shallow dish combine the flour and cornstarch and season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, paprika, garlic powder, onion powder and cayenne if using. Mix until evenly distributed.

Prepare breadcrumb mix

In a separate shallow dish combine panko breadcrumbs and grated Parmesan. Toss so the cheese is evenly incorporated; this creates extra crunch and savory flavor.

Make egg wash

In a third shallow bowl whisk together the eggs and milk until smooth and slightly frothy.

Dredge sequence

Working in batches to avoid crowding: lightly dredge each clam strip first in the flour/cornstarch mixture, shaking off excess, then dip into the egg wash, letting excess drip off, then press into the panko/Parmesan mixture until well coated. Place breaded strips on a wire rack set over a sheet pan. If you want an extra-crispy double-coat, repeat the egg and panko steps once more.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch (or use a deep fryer to 325–350°F / 160–175°C). Heat over medium-high until a candy thermometer registers 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in ~30 seconds.

Fry in batches

Carefully add breaded clam strips to the hot oil in a single layer without overcrowding. Fry for 1.5–2.5 minutes per side, turning once, until golden brown and crisp. Surf clam strips are thin and cook quickly—do not overcook, or they will become tough.

Drain and season

Using a slotted spoon or spider, transfer fried strips to a paper towel–lined tray or wire rack to drain. Immediately sprinkle with a pinch of kosher salt while still hot. Repeat with remaining batches, rewarming oil to temperature between batches as needed.

Make sauce

While the final batch fries, whisk together mayonnaise, Sriracha, lemon juice, honey, chopped chives or parsley and 1/8 teaspoon salt in a small bowl until smooth. Taste and adjust heat or acidity as desired.

Serve

Serve the surf clam strips hot with the dipping sauce on the side and lemon wedges for squeezing. Provide toothpicks or small forks if serving as an appetizer.