Fried Clam Strips

Buttermilk-soaked clam strips with a crisp rice-flour coating and a quick tartar sauce.

Ingredients

• Clams and Soaking Mixture — 1 lb Clam Strips
• Clams and Soaking Mixture — 1 cup Buttermilk
• Clams and Soaking Mixture — 1 Large Egg
• Clams and Soaking Mixture — 2 tsp Sriracha Sauce
• Clams and Soaking Mixture — 1 tsp Garlic Powder
• Clams and Soaking Mixture — Kosher Salt and Black Pepper to Taste
• Dredge — ¼ cup Cornstarch
• Dredge — 1 cup Rice Flour
• Dredge — 1 tsp Paprika
• Dredge — 1 tsp Garlic Powder
• Dredge — 1 tsp Onion Powder
• Dredge — ½ tsp Baking Powder
• Tartar Sauce — ¼ cup Sour Cream
• Tartar Sauce — ¼ cup Mayonnaise
• Tartar Sauce — 1 tsp Dijon Mustard
• Tartar Sauce — ½ cup Finely Chopped Dill Pickles
• Tartar Sauce — ½ Shallot Finely Minced
• Tartar Sauce — 1 tsp Lemon Juice
• Tartar Sauce — Kosher Salt and Black Pepper to Taste
• Frying — Vegetable Oil, Enough for Frying

Method

1. SOAK THE CLAMS: Whisk the buttermilk, egg, Sriracha, garlic powder, salt and pepper together. Add the clam strips and submerge them. Cover and refrigerate for 30 minutes.
2. MAKE THE SAUCE AND DREDGE: Mix the tartar sauce ingredients together and refrigerate until serving. In a shallow container, combine the cornstarch, rice flour, paprika, garlic powder, onion powder and baking powder.
3. COAT THE CLAMS: Drain the clams, allowing excess soaking liquid to drip off. Dredge in very small batches, fully coating each strip. Transfer to a rack and rest for 5 minutes.
4. FRY: Heat enough vegetable oil for frying to 365°F. Fry the strips in batches for a few minutes, until golden on all sides. Drain on paper towels and immediately sprinkle with salt. Let the oil return to at least 350°F between batches. Serve with the tartar sauce.