Fried Clam Strips Recipe

Drain and dry

If using frozen clam strips, thaw completely and pat dry with paper towels. If fresh, rinse briefly under cold water and pat dry. Trim any overly long pieces so strips are uniform in size (about 2–3 inches).

Place three shallow bowls or containers for breading: (1) flour mixture, (2) wet mixture, (3) panko. Line a baking sheet with a wire rack and paper towels to rest fried clams.

Make dry flour mix

In a shallow bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup cornmeal (if using), 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika and 1/8 tsp cayenne. Whisk to blend evenly.

Prepare wet dip

In a second bowl whisk together 2 large eggs and 1/2 cup buttermilk until smooth. If you prefer a lighter, crispier batter, stir in up to 1/2 cup cold seltzer or cold beer until slightly bubbly and combined; batter should be thin but cling to the clams.

Prepare final coating

Place 1 cup panko breadcrumbs in the third bowl. Season panko with a pinch of salt and a little black pepper if desired.

Heat oil

Pour about 3–4 cups neutral oil into a deep skillet or Dutch oven to a depth of about 1.5–2 inches (roughly 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of panko into the oil — it should sizzle and brown in about 30–45 seconds.

Breading procedure

Working in small batches (4–6 strips at a time), dredge each clam strip first in the flour mixture, shaking off excess; then dip into the wet egg-buttermilk mixture allowing excess to drip off; finally press into panko to coat completely. For an extra-crisp double-coat, you can repeat the wet dip and panko step once more.

Fry

Carefully lower coated clam strips into the hot oil in a single layer without overcrowding. Fry for 1.5–2.5 minutes per side or until golden brown and crisp. Total fry time per batch will be about 3–4 minutes depending on thickness. Use a slotted spoon or spider to turn if necessary.

Drain

Transfer fried clams to the prepared wire rack set over a baking sheet (or paper towels) to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches to maintain crispness. Reheat oil to 350°F between batches.

Make tartar sauce

While clams fry, combine 1/2 cup mayonnaise, 2 tbsp finely minced dill pickle or 2 tbsp sweet relish, 1 tbsp chopped capers, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, 1 tbsp chopped fresh parsley, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Stir to combine and taste; adjust lemon, salt or parsley to preference. Chill until ready to serve.

Final seasoning & serve

Once all clams are fried, squeeze the juice of the whole lemon over the strips or serve lemon wedges alongside. Garnish with chopped parsley. Serve immediately with tartar sauce on the side.