Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Clam Strips
Seasoned Fries
Tartar Sauce (optional)
Method
Clam Strips
- 1
Prep clams
Rinse the clam strips under cold water and pat them very dry with paper towels. Remove any excess moisture — dry surfaces help the batter adhere and reduce spatter when frying.
- 2
Make batter
In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika. In a separate small bowl, lightly beat 1 large egg. Gradually whisk the beaten egg and 3/4 cup very cold club soda (or sparkling water) into the dry mixture until a smooth, slightly thick batter forms. The batter should coat the back of a spoon but remain airy; do not overmix.
- 3
Optional panko coating
If you prefer extra crunch, place 1 cup panko breadcrumbs in a shallow dish. After dipping each clam strip into the batter, press it into panko to coat. Alternatively, you can skip panko for a classic beer-battered texture.
- 4
Heat oil
Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches (enough to fully submerge the strips). Heat the oil to 350-365°F (175-185°C). Use a thermometer for accuracy.
- 5
Fry clam strips
Working in small batches to avoid crowding, dip clam strips into the batter (and then panko if using) and carefully lower them into the hot oil. Fry until golden brown and crisp, about 2 to 3 minutes per batch depending on strip thickness. Turn once if necessary. Remove with a slotted spoon and drain on a paper-towel-lined rack or baking sheet. Season immediately with a light sprinkle of salt.
- 6
Keep warm
If frying multiple batches, keep finished strips warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish the rest so they stay crisp.
- 7
Seasoned Fries
- 8
Prep potatoes
Cut 1 lb russet potatoes into 1/4- to 1/2-inch fries. Rinse under cold water until water runs clear to remove surface starch. Pat completely dry with towels.
- 9
Par-cook (optional for crispier fries)
For extra-crispy fries, blanch the cut potatoes in simmering water for 3-4 minutes or blanch in oil at 300°F (150°C) for 3-4 minutes until they are pale and just tender. Drain and cool on paper towels. Alternatively, you can bake/air-fry after seasoning.
- 10
Toss and cook
If pan-frying or oven-baking: toss dried fries with 1 teaspoon cornstarch, 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon smoked paprika until evenly coated. Bake on a single layer at 425°F (220°C) for 20-30 minutes, turning halfway, until golden and crisp. If deep-frying, heat oil to 350-375°F (175-190°C) and fry in batches for 3-5 minutes until golden and crisp; drain on paper towels and season immediately.
- 11
Serve
Serve fries hot alongside the clam strips.
Tartar Sauce (optional)
- 12
Make tartar sauce
In a small bowl combine 1 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 teaspoon chopped capers, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon chopped fresh parsley. Stir until combined and season with salt and pepper to taste. Chill for at least 15 minutes to let flavors meld.