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Buttermilk Fried Clam Strips with Cocktail Sauce

Spice up your cocktail party with Spencer Watts' smooth Buttermilk Fried Clams!

Cocktail Sauce
  • 1/2 cup tomato sauce
  • 1/3 fresh horseradish, finely grated
  • 1 tablespoon lemon juice 
  • 1 tablespoon brown sugar 
  • 3 tablespoons apple cider vinegar 
  • 1 teaspoon Worcestershire sauce 
  • Salt and pepper to taste
Buttermilk Fried Clam Strips
  • 1 1/2 pounds razor clams, shucked
  • Frying oil 
  • 1 1/1 cups buttermilk 
  • 1 tablespoon hot sauce
  • 1 tablespoon lemon juice 
  • Pinch of cayenne pepper 
  • 1 cup cornstarch 
  • 1 cup flour 
  • Pinch of onion powder 
  • Cocktail Sauce
Cocktail sauce; 
In a large mixing bowl, combine all ingredients together and mix well. Reserve for plating. 

Clam strips: 
Rinse clam meat once the clams have been shucked. 
In a mixing bowl, combine buttermilk, hot sauce, lemon juice and cayenne pepper. 
Whisk together and add the clam meat. Let clams soak at least 4 hours or overnight. 
In a separate bowl, combine flour, cornstarch, onion powder, salt and pepper. 
Remove clam strips from marinade, and dredge in flour mix until nicely coated. 
Heat frying oil to 350°F . 
Cook clam strips in oil for 4-5 minutes, or until golden brown and firm. 
Remove from oil and place on a paper towel to remove excess liquid. 
Serve hot with cocktail sauce on the side. 

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