If using whole belly clams, ensure they are shucked, rinsed, and patted dry, then slice into 1/2-inch wide strips. Place clam strips in a bowl and combine buttermilk, hot sauce (if using), and 1 tsp kosher salt. Stir to coat, cover, and refrigerate for 20–30 minutes. The buttermilk tenderizes and helps breading adhere.

Breading

Make Breading Mix

In a shallow bowl or wide dish, whisk together flour, cornstarch, cornmeal, and breadcrumbs (if using). Stir in garlic powder, smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly distributed.

Dredge Clams

Remove clam strips from the buttermilk, letting excess drip off. One at a time, toss strips in the breading mix, pressing gently so the coating adheres. Place breaded strips on a wire rack set over a sheet tray; do not stack. If coating looks too wet, let sit 5 minutes to set before frying.

Frying

Heat Oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 2–3 cups depending on pan). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle and float, browning in about 30–45 seconds.

Fry Clam Strips

Working in batches to avoid overcrowding, gently lower breaded clam strips into the oil. Fry 2–3 minutes per batch, turning once, until golden brown and crisp. Use a slotted spoon or spider to transfer cooked strips to a paper towel–lined tray or a wire rack to drain. Keep finished batches warm in a low oven (200°F / 95°C) if desired.

Caper Dill Aioli

Make Aioli

While clams marinate or fry, combine mayonnaise, Greek yogurt (if using), chopped capers, chopped dill, lemon zest, lemon juice, Dijon mustard, and minced garlic in a small bowl. Whisk until smooth. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust lemon or salt as needed. Refrigerate until ready to serve.

Finish & Serve

Arrange fried clam strips on a platter, sprinkle with chopped parsley, and serve immediately with lemon wedges and the caper dill aioli on the side for dipping.