Vegetable oil, for frying
2 lb clam strips
1 cup buttermilk
1 cup cornstarch
½ cup cornmeal
⅓ cup all-purpose flour
1 tsp curry powder
½ tsp celery salt
½ tsp cayenne
½ tsp salt
Start by heating the canola oil in a pot over moderate heat until it reaches 380 degrees F.
While the oil is being heated, rinse and drain the clam strips in a colander.
Stir the clam strips together with buttermilk in a large bowl.
Drain the clam strips well in a colander. Let them set over a bowl for at least 5 minutes.
In another bowl stir together the cornstarch, cornmeal, flour, curry powder, celery salt, cayenne, and salt.
Dredge a handful of drained clams in the flour mixture then shake in a large sieve to remove excess flour.
Transfer the clams one by one in a baking sheet and then shake them again to remove any excess flour mixture.
Fry the coated clams until they’re crisp and golden for about 1 ½ minutes. Then, transfer them onto some paper towels with a slotted spoon for draining. Afterward, sprinkle them with salt to taste.
Serve with some potato fries and your desired dipping sauce, and enjoy!
Always return the oil to 380 degrees F between batches to properly cook the strips.The perfect contrast to balance out the flavors of your clam strips is a sour, vinegar-like dip. Try it with the aforementioned tartar sauce or our balsamic vinegar bbq sauce.
Sugar: 2g
:
Calcium: 44mg
Calories: 153kcal
Carbohydrates: 28g
Cholesterol: 8mg
Fat: 2g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 93mg
Protein: 5g
Saturated Fat: 1g
Sodium: 427mg
Trans Fat: 1g
Vitamin A: 155IU
Vitamin C: 1mg
