📝 About This Recipe
Transport yourself to the New England coast with these ultra-crispy, golden-brown clam strips that capture the essence of a seaside summer. Unlike chewy whole-bellies, these strips are made from premium Atlantic surf clams, sliced thin and double-dredged for a satisfying crunch that yields to a sweet, briny interior. Perfectly seasoned with a hint of Old Bay and lemon zest, they are the ultimate fast-food indulgence made fresh in your own kitchen.
🥗 Ingredients
The Clams
- 1 pound Atlantic Surf Clams (shucked, cleaned, and sliced into 1/4-inch strips)
- 1 cup Buttermilk (cold)
- 1 teaspoon Hot Sauce (vinegar-based like Tabasco or Crystal)
The Crispy Coating
- 1 cup All-purpose flour
- 1/2 cup Yellow Cornmeal (fine ground for texture)
- 1/4 cup Cornstarch (for extra crispiness)
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Kosher Salt (plus more for finishing)
Frying and Serving
- 1 quart Vegetable Oil (for deep frying)
- 1 piece Lemon (cut into wedges)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
- 1/2 cup Tartar Sauce (for dipping)
👨🍳 Instructions
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1
Rinse the sliced clam strips thoroughly under cold running water to remove any lingering sand or grit. Pat them very dry with paper towels.
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2
In a medium bowl, whisk together the buttermilk and hot sauce. Submerge the clam strips in the mixture and let them soak for at least 15 minutes in the refrigerator to tenderize.
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3
In a large shallow dish or a heavy-duty gallon-sized freezer bag, combine the flour, cornmeal, cornstarch, Old Bay, garlic powder, black pepper, and salt. Shake or whisk until the spices are evenly distributed.
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4
Fill a heavy-bottomed pot or Dutch oven with about 2-3 inches of vegetable oil. 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, remove a handful of clam strips from the buttermilk, letting the excess drip off, and drop them into the flour mixture.
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6
Toss the strips vigorously in the flour mixture to ensure every nook and cranny is coated. If using a bag, shake well to separate the strips so they don't clump together.
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7
Place the coated clam strips in a wire mesh strainer and shake gently to remove any excess loose flour before frying.
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8
Carefully drop the strips into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy clams.
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9
Fry for only 60 to 90 seconds. The strips are thin and cook very quickly; they are done when they are a light golden brown and float to the surface.
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10
Use a slotted spoon or spider skimmer to remove the clams and transfer them to a wire rack set over a baking sheet to drain. This keeps them crispier than draining on 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 clams, ensuring the oil returns to 375°F between each batch.
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13
Garnish with fresh parsley and serve immediately while piping hot with lemon wedges and tartar sauce on the side.
💡 Chef's Tips
For the best texture, ensure your oil stays between 370°F and 380°F; if it's too cool, the clams become rubbery. Don't skip the cornstarch; it’s the secret ingredient that provides that signature 'fast food' shatter-crisp crust. If you can't find fresh surf clams, high-quality frozen and thawed clam strips work well, but be sure to pat them extremely dry. Avoid overcooking! Clams become tough and 'bouncy' if they stay in the oil for more than 2 minutes. Serve in a basket lined with parchment paper for that authentic boardwalk experience.
🍽️ Serving Suggestions
Serve alongside a pile of hot, salty crinkle-cut fries and creamy coleslaw. Pair with a cold, crisp Lager or a glass of chilled Sauvignon Blanc to cut through the richness. A side of spicy cocktail sauce or malt vinegar provides a bright, acidic contrast to the fried coating. Stuff the crispy strips into a toasted, buttered brioche roll for a 'Clam Strip Po' Boy' style sandwich. Enjoy with a side of hushpuppies for a true Southern-inspired seafood feast.