Whether you have a fresh batch of clams in the bucket or cleaned clams in the freezer, frying them up makes for a special treat. A light, flavorful coating and a zesty sauce will make you feel like you’re dining beachside at a local pub.
All sorts of clams work for this recipe, with razor and softshell being among our favorite. Larger clams like gapers, as well as cockles, also are wonderfully as they can easily be cut into bitesize strips.
Regardless of the clams you’re using, the key is the three step breading process and just a few minutes in the hot oil to assure they don’t overcook.
Sesame Panko Clam Strips
- 1 pound clams, cut in strips
- 1/2 cup flour
- 2 teaspoons seasoning salt
- 1/2 teaspoon granulated garlic
- 1 egg • 1 tablespoon water
- 1 cup panko breadcrumbs
- 2 tablespoons sesame seeds
- 1/4-1/2 cup olive or coconut oil
- Lemon wedges
Sriracha Mayo Sauce
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha chili sauce
- 2 teaspoons fresh lemon juice
- 1 teaspoon honey
- 1/4 teaspoon granulated garlic
Separate clam pieces and pat dry with a paper towel. Prepare three shallow dishes for this three-step process. In the first dish mix flour, seasoning salt and garlic. In the second dish, beat the egg with water. In the third dish, mix panko with sesame seeds. One at a time, coat clam strips with flour mixture, then coat with egg mixture and finally press into panko mixture to completely coat. Place coated clams on a plate so they can be added to the pan in large batches. In a large skillet, heat about 1/4” of oil on medium-high heat. Fry strips, 1-2 minutes per side, until golden brown. Remove from oil and drain on a wire cooling rack. Serve with Sriracha Mayo Sauce and lemon wedges.
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