Fried Clam Strips
Bring the taste of a New England seaside shack to your kitchen! These clam strips fry up incredibly crispy and golden brown on the outside while staying tender inside. A perfect appetizer or summer meal.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Clams and Dredging Station
- b.Place the thawed clam strips in a medium bowl and cover with buttermilk. Let them soak for at least 15 minutes to tenderize.
- c.In a separate shallow dish, whisk together the all-purpose flour, cornmeal, salt, black pepper, paprika, and garlic powder.
- d.Set up a baking sheet lined with a wire rack nearby. This will be for draining the fried clams.
- 2
Step 2
- a.Heat Frying Oil
- b.Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of at least 2 inches.
- c.Heat the oil over medium-high heat until a deep-fry thermometer registers 365°F (185°C). Maintaining this temperature is key for crispy, non-greasy clams.
- 3
Step 3
- a.Dredge and Fry the Clams
- b.Working in small batches, lift a handful of clam strips from the buttermilk, allowing the excess to drip back into the bowl.
- c.Toss the clam strips thoroughly in the flour mixture until fully coated, then gently shake off any excess.
- d.Carefully lower the coated clam strips into the hot oil. Avoid overcrowding the pot, as this will lower the oil temperature.
- e.Fry for 2-3 minutes, stirring gently once, until they are golden brown and crispy.
- f.Using a spider strainer or slotted spoon, promptly remove the clams from the oil.
- 4
Step 4
- a.Drain and Season
- b.Transfer the fried clam strips to the prepared wire rack to drain. This allows air to circulate, keeping them crispy.
- c.Immediately sprinkle the hot clams with a little extra salt.
- d.Allow the oil to return to 365°F (185°C) before frying the next batch. Repeat until all clams are cooked.
- 5
Step 5
- a.Serve Immediately
- b.Serve the fried clam strips hot with lemon wedges for squeezing over and a side of tartar sauce for dipping.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The oil temperature is crucial. Use a thermometer to maintain 365°F (185°C). Too low and the clams will be greasy; too high and they'll burn.
- 2Fry in small batches to prevent the oil temperature from dropping, which ensures maximum crispiness.
- 3For the crispiest results, drain the fried clams on a wire rack instead of paper towels.
- 4Season the clams with salt the moment they come out of the fryer so the salt adheres properly.
- 5If you don't have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5-10 minutes.
- 6These are best eaten immediately after frying. They do not reheat well and can become tough.
Adapt it for your goals.
Spicy Clam Strips
Add 1/2 teaspoon of cayenne pepper or a pinch of red pepper flakes to the flour mixture for a spicy kick.
Beer Battered ClamsBeer Battered Clams
For a lighter, puffier coating, skip the buttermilk soak and dry dredge. Instead, make a simple beer batter with flour, spices, and a light lager, then dip and fry.
Gluten Free VersionGluten-Free Version
Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. Ensure your cornmeal is certified gluten-free.
Why this is on our healthy list.
Rich in Protein
Clams are an excellent source of lean protein, which is essential for building and repairing tissues, including muscle.
Excellent Source of Iron
This dish provides a significant amount of heme iron, a type that is easily absorbed by the body and is crucial for preventing anemia and maintaining energy levels.
Packed with Vitamin B12
Clams are one of the best natural sources of Vitamin B12, which is vital for nerve function and the formation of healthy red blood cells.
Provides Selenium
This seafood contains selenium, a powerful antioxidant that helps protect cells from damage, supports thyroid health, and boosts the immune system.
Frequently asked questions
A typical serving of fried clam strips contains approximately 450-550 calories, primarily from the flour coating and the oil absorbed during frying. The exact amount can vary based on the size of the serving and the specific ingredients used.