Clam Strips Recipe

If using live clams: scrub shells under cold running water, then open and remove clam meat from shells. Slice clam meat into 1/4"–1/2" wide strips. If using prepared clam strips (frozen), thaw according to package instructions and pat dry. Place clams or strips into a bowl and cover with 4 cups cold water mixed with 1 tablespoon salt. Let soak 20–30 minutes to expel sand, then lift clams out (do not pour water out with them). Pat very dry with paper towels.

Dry Mix

In a shallow bowl or rimmed plate combine 1 1/2 cups flour, 1/2 cup cornstarch, 1/4 cup fine cornmeal (if using), 1/2 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp black pepper, and 1 tsp salt. Whisk thoroughly to distribute seasonings.

Wet Mix

In another bowl whisk together 2 large eggs, 1/2 cup whole milk and 1 tsp hot sauce (optional) until smooth.

Breadcrumbs (optional)

Place 1 cup panko breadcrumbs in a third shallow plate if using the extra-crunch layer.

Set up an assembly line: dry flour mixture, egg wash, then panko (if using). Work in batches to avoid crowding. Make sure clam strips are patted dry—excess moisture will prevent breading from sticking.

Set a heavy skillet or deep pot over medium-high heat and add enough neutral oil to reach about 1–1.5 inches deep (about 3–4 cups depending on pan). Heat oil to 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 immediately and brown in about 30–40 seconds.

Bread the clam strips: dredge each strip in the dry mix, shaking off excess; dip into the egg wash; then press into panko (or back into dry mix for a single coating). Place breaded strips on a wire rack or sheet tray while you finish the rest.

Fry in batches—do not overcrowd the pan. Carefully add a few strips to the hot oil with tongs and fry 1.5–2.5 minutes per side, turning once, until golden brown and crisp. Cooking time depends on strip thickness; smaller strips cook quickly. Maintain oil temperature around 340–360°F by adjusting heat between batches.

Use a slotted spoon or spider to transfer cooked strips to a paper towel-lined plate or wire rack. Sprinkle lightly with 1/2 tsp salt while still hot and repeat with remaining strips.

Let fried clam strips rest 1–2 minutes to drain. Serve immediately with lemon wedges, chopped parsley, and tartar/cocktail/remoulade sauce on the side for dipping.

Leftovers: cool completely, store in an airtight container in the refrigerator up to 2 days. Re-crisp in a 375°F (190°C) oven for 6–8 minutes or in an air fryer for 3–5 minutes.