Clam Strips Recipe

Prepare clams

If using fresh clams: Steam until shells open, remove meat, rinse to remove grit, and slice into 1/2" wide strips. If using canned clams: drain well and pat dry, then slice larger pieces into 1/2" strips. Measure approximately 1 cup of sliced clam meat.

Set up breading station

In one shallow bowl combine the all-purpose flour, cornstarch, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, garlic powder, and paprika. In a second bowl whisk together the egg, cold water, and buttermilk until combined. In a third bowl place the breadcrumbs.

Bread the clam strips

Pat clam strips dry with paper towels. Working in small batches (4–6 pieces), dredge each strip in the seasoned flour mixture, shaking off excess. Dip into the egg-buttermilk mixture, then press into the breadcrumbs to coat fully. For an extra-crisp double coating, return the breadcrumbed strips to the egg mixture and breadcrumbs again. Place breaded strips on a tray and refrigerate 10 minutes to set the coating (optional but helps adhesion).

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch (about 3–4 cups depending on vessel). Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry the clam strips

Fry the breaded clam strips in small batches to avoid overcrowding, about 1.5–2 minutes per side, until golden brown and crisp. Use a slotted spoon or spider to turn and remove. Transfer to a wire rack set over a baking sheet or paper towels to drain. Immediately season with a light pinch of salt while hot. Keep finished strips warm in a 200°F (95°C) oven while you finish remaining batches.

Finish and serve

Arrange clam strips on a platter with lemon wedges. Serve hot with the caper dill aioli on the side for dipping.

Combine mayonnaise and Greek yogurt in a small bowl and whisk until smooth.

Add chopped capers, chopped dill, minced garlic, Dijon mustard, lemon juice, sea salt, and black pepper. Stir to combine. Taste and adjust seasoning — add more lemon for brightness, more capers for brininess, or a teaspoon of olive oil if you prefer a looser consistency.

Cover and refrigerate at least 15 minutes to let flavors meld. Bring to cool room temperature before serving if desired. Spoon into a small serving bowl alongside the clam strips.