Fried Clam Strips
Briny, tender strips of clam belly are coated in a light, seasoned batter and fried until golden and shatteringly crisp. A New England coastal classic that tastes like summer at the shore, perfect with tartar sauce and a squeeze of lemon.
For 4 servings
- prep · ~30 min
Soak the clam strips in buttermilk.
Place the clam strips in a bowl and pour the buttermilk over them. Stir gently to coat. Cover and refrigerate for 30 minutes.
TIPSoaking in buttermilk tenderizes the clams and helps the coating stick. - prep · ~10 min
Heat the frying oil.
Pour the oil into a deep fryer or heavy-bottomed pot. Attach the candy thermometer and heat the oil to 375°F (190°C). Line a baking sheet with paper towels or set a wire rack over it.
TIPMaintaining a steady 375°F is key — too cool and the strips turn greasy, too hot and the coating burns before the clam cooks. - mix · ~1 min
Mix the seasoned dredge.
In a shallow dish, whisk together the flour, cornmeal, salt, black pepper, smoked paprika, garlic powder, and cayenne pepper.
- prep · ~5 min
Dredge the clam strips.
1.Lift a handful of clam strips from the buttermilk and let excess drip off.2.Drop them into the flour mixture and toss gently until evenly coated.3.Shake off excess flour and place the strips on a clean plate.TIPWork in small batches — if the dredge gets clumpy, it won't stick evenly. - fry · ~2 min
Fry the clam strips in batches.
1.Carefully slide one batch of dredged strips into the hot oil.2.Fry for 1 to 2 minutes until golden brown and crisp, gently agitating the oil with the skimmer.3.Lift strips out with the wire skimmer and drain on the prepared rack.TIPDon't overcrowd the pot — the oil temperature will drop and the strips won't crisp. - serve
Serve immediately with lemon wedges.
Pile the hot clam strips onto a serving platter and surround with lemon wedges. Serve with tartar sauce, cocktail sauce, or malt vinegar on the side.
TIPClam strips lose their crunch quickly — serve right out of the fryer.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat clam strips very dry before soaking to prevent excess moisture in the fryer.
- 2Let the buttermilk-soaked clams drain in a colander for a minute before dredging to avoid clumpy coating.
- 3Use a deep-fry thermometer and monitor temperature between batches — drop too much and strips turn greasy.
- 4Fry in small, single-layer batches and keep fried strips on a wire rack, not paper towels, to stay crisp.
- 5Season the flour mix generously — clams are mild and need the spice to shine through.
- 6Serve within 5 minutes of frying; reheat leftovers in a 400°F oven on a rack, not a microwave.
Adapt it for your goals.
Gluten-free
Swap the all-purpose flour with a 1:1 gluten-free flour blend and use fine rice flour or almond flour in place of cornmeal — perfect for gluten-sensitive diners without losing crispiness.
spicy cajunSpicy cajun
Add 1 teaspoon of Cajun seasoning and extra cayenne to the dredge for a Louisiana-style kick that stands up to remoulade sauce.
whole belly clamsWhole belly clams
Substitute whole belly clams for strips and fry 30 seconds longer — they have a more intense briny pop and a tender, bellied texture preferred by purists.
air fryerAir-fryer
Cook dredged strips in an air fryer at 400°F for 6-8 minutes, flipping halfway, for a lighter option that still delivers a crisp coating with 70% less oil.
Why this is on our healthy list.
Lean Protein Source
Clams are packed with high-quality, lean protein that supports muscle repair and satiety without excess saturated fat.
Rich in Iron and B12
Clam strips provide a significant amount of iron and vitamin B12, essential for red blood cell formation and nerve health.
Low-Calorie Base
When not deep-fried heavily, clams themselves are very low in calories and fat, making this a smarter treat than many fried seafood options.
Frequently asked questions
It's best to thaw them completely under cold running water, then drain and pat dry — frozen clams release extra water that makes the coating soggy and the oil spatter.
