📝 About This Recipe
Transport yourself to the boardwalks of New England with these impeccably crispy, golden-brown breaded clams. This recipe features tender surf clam strips soaked in a seasoned buttermilk brine, ensuring every bite is succulent and flavorful rather than rubbery. The double-dredge method creates a shatteringly crisp crust that perfectly contrasts with the briny sweetness of the sea.
🥗 Ingredients
The Clams
- 1 pound Sea Clams or Surf Clams (cleaned and sliced into strips)
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (vinegar-based like Tabasco or Frank's)
The Breading Station
- 1 cup All-purpose Flour
- 1/2 cup Yellow Cornmeal (fine ground for extra crunch)
- 1 cup Panko Breadcrumbs (crushed slightly)
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly ground)
Frying & Serving
- 1 quart Vegetable Oil (for deep frying)
- 1 piece Lemon (cut into wedges)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1/2 cup Tartar Sauce (for dipping)
👨🍳 Instructions
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1
Rinse the 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. Add the clam strips, ensuring they are fully submerged, and refrigerate for 20 minutes to tenderize.
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3
While the clams soak, prepare the breading. In a large shallow dish, combine the flour, cornmeal, panko breadcrumbs, Old Bay, garlic powder, smoked paprika, salt, and pepper.
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4
Fill a heavy-bottomed pot or Dutch oven with about 2 inches of vegetable oil. Heat the oil over medium-high heat until it reaches 365°F (185°C) on a deep-fry thermometer.
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5
Set up a wire cooling rack over a baking sheet. This will be your station for the finished clams to prevent them from getting soggy.
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6
Using a slotted spoon or tongs, remove a handful of clams from the buttermilk, letting the excess liquid drip off.
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7
Toss the clams into the breading mixture. Use your dry hand to press the coating firmly onto the strips until they are completely covered.
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8
Shake off any excess breading and carefully drop the clams into the hot oil. Work in batches to avoid overcrowding the pot, which drops the oil temperature.
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9
Fry the clams for 60 to 90 seconds. They cook very quickly! Look for a deep golden-brown color and a crisp exterior.
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10
Use a spider skimmer to remove the clams from the oil and transfer them immediately to the wire rack.
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11
Immediately sprinkle the hot clams with a tiny pinch of extra kosher salt while the oil is still wet on the surface.
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12
Allow the oil to return to 365°F before starting the next batch.
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13
Once all batches are fried, pile the clams onto a platter, garnish with fresh parsley, and serve immediately with lemon wedges and tartar sauce.
💡 Chef's Tips
Use a deep-fry thermometer to maintain a consistent 365°F; oil that is too cool results in greasy clams, while too hot will burn the breading before the clam is set. Do not overcook! Clams become rubbery in seconds if left in the oil too long—90 seconds is usually the maximum. For the crispiest results, use a wire rack for draining rather than paper towels, which can trap steam and soften the crust. If you can't find fresh surf clams, high-quality frozen clam strips work well—just ensure they are completely thawed and patted dry before the buttermilk soak.
🍽️ Serving Suggestions
Serve alongside a heap of crispy, thin-cut french fries and creamy coleslaw for a classic 'Clam Basket' experience. Pair with a cold, crisp Lager or a citrusy Sauvignon Blanc to cut through the richness of the fried coating. A side of spicy cocktail sauce or remoulade provides a nice alternative to traditional tartar sauce. Stuff the fried clams into a toasted, buttered brioche roll with shredded lettuce for a decadent Clam Po' Boy.