Crispy Fried Clam Strips (Printable Version)

Golden, crunchy clam strips in seasoned cornmeal and flour—a classic New England seafood treat served with tartar sauce and lemon.

# The Ingredients You'll Need:

→ Clams

01 - 1 lb clam strips (or sliced large clams, cleaned and patted dry)
02 - ½ cup buttermilk
03 - 1 tsp hot sauce (optional)

→ Dredge

04 - ½ cup cornmeal
05 - ½ cup all-purpose flour
06 - 1 tsp Old Bay seasoning
07 - ½ tsp garlic powder
08 - ½ tsp paprika
09 - ¼ tsp salt
10 - ¼ tsp black pepper

→ For Frying

11 - Vegetable oil (canola or peanut), for deep frying

→ To Serve

12 - Lemon wedges
13 - Tartar sauce or remoulade
14 - Fresh parsley (optional)

# Step-by-Step Instructions:

01 - In a bowl, soak clam strips in buttermilk and hot sauce (if using) for at least 10 minutes.
02 - In a shallow dish, mix cornmeal, flour, and all seasonings.
03 - Heat oil in a deep fryer or heavy pot to 375°F (190°C).
04 - Remove clams from buttermilk, letting excess drip off. Dredge in cornmeal mixture, coating well.
05 - Fry in batches, 1–2 minutes per batch, until golden and crisp. Do not overcrowd.
06 - Remove with a slotted spoon and drain on paper towels. Serve immediately with lemon wedges and tartar sauce.

# Additional Tips::

01 -
  • Ready in just 35 minutes from start to finish
  • Uses simple ingredients you likely have on hand except for the clams
  • Creates restaurant quality results at a fraction of the cost
  • Perfect balance of crispy coating and tender clams inside
02 -
  • These clam strips are best eaten immediately while hot and crispy
  • The cornmeal is the secret to authentic texture similar to famous clam shacks
  • One pound serves four as an appetizer but can easily be doubled
03 -
  • Allow oil to return to exactly 375°F between batches for consistent results
  • The cornmeal to flour ratio can be adjusted for more or less crunch
  • Double dipping in buttermilk then dredge creates an extra thick coating for clam strip lovers who prefer maximum crispiness
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