Queso Dip
1 lb Clam Strips
1 cup Buttermilk
1 Large Egg
2 tsp Sriracha Sauce
1 tsp Garlic Powder
Kosher Salt and Black Pepper to Taste
Combine all ingredients in a mixing bowl and mix together. Add the clam strips and submerge. Cover and refrigerate for 30 minutes.
¼ cup Cornstarch
1 cup Rice Flour
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Baking Powder
Mix all ingredients together and place in a shallow container.
Remove the clam strips from the soaking liquid and allow excess to drip off. Place the clam strips in the dredge mix in very small batches.
Fully coat each of the strips and transfer to a drip grate before dredging the next batch. Allow the strips to rest on the drip grate for 5 minutes.
Place enough vegetable oil in a pot for frying. Heat to 365 degrees.
Fry the strips for a few minutes until golden brown on all sides. Transfer to paper towels to drain. Immediately sprinkle some salt on the strips. If you are frying in batches, be sure to allow the oil to reheat to at least 350 degrees before proceeding.
Tartar Sauce
¼ cup Sour Cream
¼ cup Mayonnaise
1 tsp Dijon Mustard
½ cup Finely Chopped Dill Pickles
½ Shallot Finely Minced
1 tsp Lemon Juice
Kosher Salt and Black Pepper to Taste
1 cup Buttermilk
1 Large Egg
2 tsp Sriracha Sauce
1 tsp Garlic Powder
Kosher Salt and Black Pepper to Taste
Combine all ingredients in a mixing bowl and mix together. Add the clam strips and submerge. Cover and refrigerate for 30 minutes.
¼ cup Cornstarch
1 cup Rice Flour
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Baking Powder
Mix all ingredients together and place in a shallow container.
Remove the clam strips from the soaking liquid and allow excess to drip off. Place the clam strips in the dredge mix in very small batches.
Fully coat each of the strips and transfer to a drip grate before dredging the next batch. Allow the strips to rest on the drip grate for 5 minutes.
Place enough vegetable oil in a pot for frying. Heat to 365 degrees.
Fry the strips for a few minutes until golden brown on all sides. Transfer to paper towels to drain. Immediately sprinkle some salt on the strips. If you are frying in batches, be sure to allow the oil to reheat to at least 350 degrees before proceeding.
Tartar Sauce
¼ cup Sour Cream
¼ cup Mayonnaise
1 tsp Dijon Mustard
½ cup Finely Chopped Dill Pickles
½ Shallot Finely Minced
1 tsp Lemon Juice
Kosher Salt and Black Pepper to Taste
Follow us on social media to watch a video of this recipe
