📝 About This Recipe
Transport yourself to the rugged coastline of New England with these golden, crispy clam strips that perfectly balance the brine of the sea with a delicate, crunchy coating. Unlike chewy rubbery versions, these are soaked in a seasoned buttermilk brine to ensure tenderness before being tossed in a specialized cornmeal and flour dredge. Every bite offers a satisfying snap and a burst of coastal flavor, making them the ultimate seaside indulgence right in your own kitchen.
🥗 Ingredients
The Clams
- 1.5 pounds Sea Clams (shucked, cleaned, and sliced into 1/4-inch strips)
- 1.5 cups Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (vinegar-based like Tabasco or Crystal)
- 1 teaspoon Old Bay Seasoning
The Dredge
- 1.5 cups All-Purpose Flour
- 1/2 cup Fine Yellow Cornmeal (adds essential crunch)
- 1/4 cup Cornstarch (helps achieve a lighter, crispier texture)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper (for a subtle back-end heat)
- 1 teaspoon Kosher Salt (plus more for seasoning after frying)
- 1/2 teaspoon Black Pepper (freshly ground)
For Frying & Serving
- 1 quart Peanut or Vegetable Oil (for deep frying)
- 1 piece Lemon (cut into wedges)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Rinse the sliced clam strips under cold running water to remove any lingering sand or grit. Pat them very dry with paper towels; removing excess moisture is key to preventing the coating from sliding off.
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2
In a medium bowl, whisk together the buttermilk, hot sauce, and 1 teaspoon of Old Bay seasoning. Add the clam strips, ensuring they are fully submerged, and refrigerate for 20-30 minutes to tenderize.
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3
In a large, shallow dish or a heavy-duty gallon-sized zip-top bag, combine the flour, cornmeal, cornstarch, garlic powder, onion powder, cayenne, salt, and black pepper. Whisk or shake vigorously to distribute the spices evenly.
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4
Fill a heavy-bottomed Dutch oven or a deep fryer with about 2-3 inches of oil. Heat over medium-high heat until it reaches 375°F (190°C) on an instant-read thermometer.
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5
Working in small batches (about a handful at a time), lift the clam strips from the buttermilk, allowing the excess liquid to drip off.
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6
Drop the clam strips into the flour mixture. If using a bag, shake vigorously; if using a dish, toss with your hands, pressing the flour into the strips to ensure every nook and cranny is coated.
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7
Transfer the coated clams to a wire mesh strainer and gently shake off the excess flour. This prevents the oil from becoming too dirty and keeps the coating light.
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8
Carefully drop the strips into the hot oil. Do not overcrowd the pot, as this will drop the temperature and lead to greasy clams.
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9
Fry for just 60 to 90 seconds. The strips are small and cook incredibly fast; they should be a beautiful golden brown and floating on the surface.
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10
Use a slotted spoon or a spider skimmer to remove the clams and place them immediately onto a wire rack set over a baking sheet (this keeps them crispier than paper towels).
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11
Immediately sprinkle with a tiny pinch of kosher salt while the oil is still wet on the surface.
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12
Repeat the process with the remaining batches, allowing the oil to return to 375°F between each set.
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13
Garnish with fresh parsley and serve immediately while piping hot with lemon wedges on the side.
💡 Chef's Tips
Don't overcook the clams; 90 seconds is usually the maximum before they turn tough and rubbery. Always maintain an oil temperature between 370°F and 380°F; if the oil is too cold, the breading will absorb grease. For the best texture, use 'Fine' cornmeal rather than coarse 'stone-ground' to avoid a gritty mouthfeel. If you can't find fresh sea clams, high-quality frozen clam strips work well—just ensure they are completely thawed and patted dry before the buttermilk soak. Use a wire rack for draining instead of paper towels to allow air to circulate, preventing the bottom of the strips from getting soggy.
🍽️ Serving Suggestions
Serve in a paper-lined basket with a side of creamy tartar sauce or a spicy Cajun remoulade. Pair with a cold, crisp New England IPA or a dry Sauvignon Blanc to cut through the richness of the fry. Traditional sides include extra-crispy French fries (making it a 'Clam Basket') and a scoop of creamy, vinegar-heavy coleslaw. Serve alongside a bowl of hot New England Clam Chowder for the ultimate 'Double Clam' experience. A few dashes of malt vinegar over the top right before eating adds a wonderful acidic punch.