Clam Strips Recipe

Thaw & Rinse

If using frozen clam strips, thaw in the refrigerator overnight or under cold running water in a sealed bag for 20–30 minutes. Pat strips very dry with paper towels to remove excess moisture.

Place clam strips in a shallow bowl. Add buttermilk, lemon juice, 1 tsp kosher salt and 1 tsp black pepper. Stir to combine, ensuring strips are coated. Refrigerate and marinate for 15–30 minutes (buttermilk tenderizes and helps coating adhere).

While clams marinate, combine the dry breading ingredients in a wide, shallow dish: flour, cornstarch, cornmeal (if using), paprika, garlic powder, onion powder, dried thyme, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk thoroughly to break up lumps and distribute spices evenly.

In a separate shallow bowl, whisk together eggs, milk and hot sauce until smooth to create the wet coating.

Set up a breading station with the wet bowl between the marinating clams and the dry mix. Place a wire rack or baking sheet lined with paper towels nearby for drained fried strips.

Heat oil in a deep heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer for accuracy. The amount of oil should allow strips to float and fry without overcrowding.

Working in small batches (6–8 strips depending on size), remove clam strips from buttermilk, letting excess drip off, then dredge in the dry mix pressing gently so the coating adheres. Dip once into the egg mixture, then back into the dry mix for a double-coat if you want extra crunch. Shake off excess.

Carefully lower breaded strips into hot oil using a spider or tongs. Fry in batches without overcrowding for 2–3 minutes, turning if needed, until golden brown and crisp. Internal temperature will be hot and coating should be crunchy; clams cook quickly—avoid overcooking to prevent rubberiness.

Remove with a slotted spoon or spider and transfer to the wire rack/paper towel-lined sheet to drain. If cooking multiple batches, keep finished strips warm on a baking sheet in a 200°F (95°C) oven for up to 20 minutes.

Sprinkle chopped parsley over the fried clam strips if using, and squeeze lemon wedges over top just before serving. Serve immediately with tartar or cocktail sauce on the side.

Leftovers: store cooled clam strips in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 400°F (200°C) oven for 6–8 minutes.