📝 About This Recipe
Transport yourself to the rugged coastline of New England with these impeccably crispy, golden-brown clam strips. This recipe uses a traditional buttermilk brine to tenderize the sea clams before they are dredged in a seasoned cornmeal and flour blend for that quintessential 'shack-style' crunch. Perfectly salty with a hint of oceanic sweetness, these strips are the ultimate indulgence for seafood lovers seeking an authentic coastal experience at home.
🥗 Ingredients
The Clams
- 1.5 pounds Sea Clams (cleaned and sliced into 1/4 inch strips)
- 1.5 cups Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (such as Tabasco or Crystal)
The Breading
- 1.5 cups All-Purpose Flour
- 1/2 cup Yellow Cornmeal (fine ground)
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly ground)
Zesty Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 tablespoon Capers (drained and minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Parsley (finely chopped)
Frying and Garnish
- 1 quart Vegetable Oil (for deep frying)
- 4-6 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
In a medium bowl, whisk together the buttermilk and hot sauce. Submerge the clam strips in the mixture, ensuring they are well-coated. Cover and refrigerate for at least 20 minutes to tenderize.
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2
While the clams soak, prepare the remoulade by combining mayonnaise, Dijon mustard, minced capers, lemon juice, and chopped parsley in a small bowl. Whisk until smooth, cover, and chill until serving.
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3
In a large, shallow dish or a heavy-duty gallon-sized zip-top bag, combine the flour, cornmeal, Old Bay, garlic powder, smoked paprika, salt, and black pepper. Shake or whisk to ensure the spices are evenly distributed.
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4
In a heavy-bottomed pot or Dutch oven, pour in the vegetable oil to a depth of at least 2-3 inches. Heat the oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
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5
Working in small batches to avoid crowding, remove a handful of clam strips from the buttermilk, allowing the excess to drip off.
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6
Toss the strips into the seasoned flour mixture. Shake the bag or stir the dish vigorously until every strip is thoroughly and individually coated.
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7
Place the coated strips into a wire mesh strainer and gently shake off any excess flour. This prevents the oil from getting too cloudy and ensures a crispier crust.
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8
Carefully drop the strips into the hot oil. Fry for only 60 to 90 seconds. They cook very quickly; you are looking for a light golden-brown color and a crisp texture.
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9
Use a slotted spoon or a spider skimmer to remove the clams and transfer them immediately to a wire rack set over a baking sheet or a paper-towel-lined plate.
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10
Immediately sprinkle the hot clam strips with a tiny pinch of extra salt while the oil is still wet on the surface.
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11
Allow the oil temperature to return to 375°F before starting the next batch. This is crucial for maintaining the crunch.
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12
Serve the clam strips immediately while piping hot, accompanied by the chilled remoulade sauce and fresh lemon wedges.
💡 Chef's Tips
Use a thermometer to maintain a consistent oil temperature of 375°F; if the oil is too cool, the clams will be greasy, and if too hot, they will burn before tenderizing. Do not overcook the clams! They only need about 90 seconds or they will become rubbery and tough. For the best texture, use 'Sea Clams' or 'Surf Clams' which are large enough to be cut into sturdy strips; avoid using small canned clams for this specific preparation. Always shake off excess flour before frying to ensure the breading stays thin and crispy rather than cakey. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice to 1.5 cups of regular milk and letting it sit for 5 minutes.
🍽️ Serving Suggestions
Serve alongside a pile of thick-cut boardwalk fries and a creamy coleslaw for a classic New England basket. Pair with a cold, crisp Lager or a citrusy Sauvignon Blanc to cut through the richness of the fried coating. Serve as an appetizer with both the remoulade and a side of spicy cocktail sauce for variety. Stuff the fried strips into a buttered, toasted brioche hot dog bun for an improvised 'Clam Roll'. Offer a side of malt vinegar for those who enjoy an extra punch of acidity and tradition.