Fried Clam Strips Recipe

Pat dry and season

Rinse clam strips briefly under cold water if needed, then pat thoroughly dry with paper towels. Place in a bowl and toss with 2 tablespoons lemon juice, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Let sit 5 minutes while you set up the breading station.

Combine dry ingredients

In a shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine yellow cornmeal (if using), 1/2 teaspoon baking powder, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1/2 teaspoon black pepper, and 1 teaspoon kosher salt. Mix until evenly distributed.

Prepare wet batter

In a separate shallow bowl, beat 2 large eggs with 3/4 cup whole milk (or buttermilk), 1 teaspoon Worcestershire sauce, and 1/2 teaspoon hot sauce (optional). Whisk until smooth.

Set up dredge

Place another shallow plate for flour-only dredging if you prefer a double-coat (optional): first dredge in flour mixture, then into wet batter, then back into flour mixture for a thicker crust. Arrange trays close to the fryer for efficient work and have a wire rack set over a baking sheet for resting fried strips.

Heat oil

Pour about 4 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5 inches. Heat over medium-high heat until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately and not burn.

Coat clams

Working in batches to avoid crowding, dredge clam strips: first lightly toss in the dry flour mixture (shake off excess), dip into the wet batter, then return to the flour mixture for a final coat. Press gently so the breading adheres. Place coated strips on a tray while you fry the first batch.

Fry in batches

Carefully lower 6–8 clam strips (depending on pan size) into the hot oil using tongs—do not overcrowd. Fry 1.5–3 minutes, turning once, until the breading is deep golden and crisp and the clam is hot through. Smaller strips may cook faster; watch closely. The internal temperature should indicate they are heated through (no rubbery cold centers).

Drain and keep warm

Use a slotted spoon or spider to transfer fried strips to the wire rack. Sprinkle immediately with a light pinch of salt if desired. Keep finished batches in a single layer in a 200°F (95°C) oven on a baking sheet to stay warm and crisp while you fry remaining strips.

Arrange fried clam strips on a platter or individual plates. Garnish with chopped fresh parsley and serve with lemon wedges and tartar or cocktail sauce for dipping. Best enjoyed hot and crisp.