Fried Clam Strips
Cook
10 mins
Prep Time
10 mins
Total Time
20 mins
Serves
6
Ingredients
- 2 lbs fresh or frozen clam strips, thawed and patted dry
- 2 cups all-purpose flour, divided
- 1 cup cornmeal
- 2 teaspoons Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt, divided
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil for deep frying (about 8 cups)
- Lemon wedges (optional)
- Tartar sauce (optional)
- Cocktail sauce (optional)
- Fresh parsley for garnish (optional)
Kitchen Tools Needed:
- Heavy-bottomed pot or deep fryer
- Deep-fry thermometer
- Three shallow dishes for breading
- Slotted spoon or spider strainer
- Paper towels
- Measuring cups and spoons
- Whisk
Steps
- Prepare the Oil: Heat oil in a heavy-bottomed pot or deep fryer to 375°F (190°C). Use a thermometer to maintain consistent temperature throughout cooking.
- Set Up Breading Station: Place 1/2 cup flour in one shallow dish. In a second dish, whisk together eggs, buttermilk, and 1/2 teaspoon salt. In a third dish, combine remaining flour, cornmeal, Old Bay, garlic powder, onion powder, paprika, pepper, and remaining salt.
- Prepare the Clams: Pat clam strips completely dry with paper towels. Season lightly with salt and let sit for 5 minutes to remove excess moisture.
- Bread the Clams: Working in batches, dredge clam strips in plain flour, shaking off excess. Dip in buttermilk mixture, allowing excess to drip off. Finally, coat thoroughly in seasoned flour-cornmeal mixture, pressing gently to adhere.
- Fry the Clams: Carefully add breaded clam strips to hot oil in small batches, avoiding overcrowding. Fry for 2-3 minutes until golden brown and crispy. Remove with slotted spoon and drain on paper towel-lined plate.
- Finish & Serve: Season immediately with a pinch of salt while hot. Garnish with fresh parsley and serve with lemon wedges, tartar sauce, and cocktail sauce.
Macros:
Total Calories: 395
Carbs: 32g
Proteins: 25g
Fats: 17g