Clam Snack Recipe

Clean the Clams

Rinse the Ipswich clams under cold water to remove any sand or debris. Drain well.

Prepare the Breading

In a large bowl, combine the flour, cornstarch, salt, black pepper, and garlic powder. Whisk to combine. Gradually add cold water while whisking until the batter is smooth.

Coat the Clams

Dip each clam into the batter, ensuring it is well coated.

Heat the Oil

In a large, deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Clams

Carefully add the coated clams to the hot oil in batches. Fry for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove the clams and drain on paper towels.

Mix the Ingredients

In a medium bowl, combine mayonnaise, dill pickles, capers, lemon juice, and parsley. Mix well until combined. Season with salt and black pepper to taste.

Toast the Bread

Spread butter on one side of each slice of sourdough bread. Place the bread butter-side down in a skillet over medium heat. Toast until golden brown, about 2-3 minutes per side.

Plate the Dish

On a serving plate, arrange the toast. Top with the fried clams and serve with a generous dollop of Tartar Royale and lemon wedges on the side.