Pat the surf clam strips dry with paper towels. If strips are large, cut into 1/2–3/4-inch wide strips to ensure even frying. Drying is important so the coating adheres and oil doesn’t splatter.

Set up dredging station

In a shallow bowl or plate, whisk together the flour, cornstarch, salt, black pepper, garlic powder, and paprika. In a second bowl, beat the egg with the milk (or buttermilk). Place the panko breadcrumbs in a third shallow bowl or plate. Arrange station left to right as: flour mixture, egg wash, panko.

Coat the clam strips

Working in batches, toss a few clam strips in the flour mixture, shaking off excess. Dip them into the egg wash, letting excess drip off, then press into the panko so they are evenly coated. Place coated strips on a wire rack set over a sheet pan while you finish the rest. Repeat until all strips are coated. If coating ahead, chill 10–15 minutes to help the crust set.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2–3/4 inch (roughly 1 cup for a 10–12-inch skillet). 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 ~30–45 seconds.

Fry the strips

Fry the clam strips in a single layer without overcrowding the pan, about 1 to 1 1/2 minutes per side, until golden brown and crisp. Use a slotted spatula or tongs to turn them gently. Work in batches and transfer cooked strips to a wire rack or paper towel-lined plate to drain. Keep finished batches warm in a low oven (200°F / 95°C) if desired.

Finish and serve

Sprinkle a light pinch of salt over the hot clam strips, arrange on a serving platter, and serve immediately with lemon wedges and the house cocktail sauce and/or tartar sauce.

House Cocktail Sauce

Combine the ketchup and prepared horseradish in a small bowl. Stir in the lemon juice, Worcestershire sauce, hot sauce (if using), and salt. Taste and adjust horseradish or hot sauce for heat and lemon or salt for brightness. Chill until ready to serve (can be made ahead).

House Tartar Sauce (optional)

Stir the mayonnaise, minced dill pickle, chopped capers (if using), lemon juice, minced herbs, and black pepper until smooth. Taste and adjust seasoning. Chill at least 15 minutes to let flavors meld before serving.