Copycat Friendly's Fried Clam Strips

Copycat Friendly's Fried Clam Strips


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The lightness of the coating on these buttermilk-soaked clams is the hidden secret to producing restaurant-quality clam strips. Serve with tartar sauce and lemon wedges for a fast food dish you can now make in your own kitchen!

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Time needed

25 min preparation + 10 min cooking

Serving Size / Yield

8 servings


  • 10 C. canola oil
  • 2 lbs. clam strips
  • 1 C. buttermilk, well-shaken
  • 1 C. cornstarch
  • 1/2 C. cornmeal
  • 1/3 C. unbleached all-purpose flour
  • 1 tsp. curry powder
  • 1/2 tsp. celery salt
  • 1/2 tsp. cayenne
  • 1/2 tsp. salt
  • salt

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Start by heating canola oil in a pot over moderate heat until it reaches 380°F. While oil is heating, rinse and drain clam strips in a colander and stir together with buttermilk in a large bowl. Drain clams well in a colander set over a bowl for at least 5 minutes. Stir together cornstarch, cornmeal, flour, curry powder, celery salt, cayenne, and salt in a large bowl. Dredge 1 handful of drained clams in flour mixture, then shake in a large sieve over flour bowl to remove excess flour. Transfer clams, one by one, shaking them again to remove any excess flour mixture, to a baking sheet. Fry coated clams until crisp and golden, about 1 1/2 minutes, then transfer with a slotted spoon to paper towels to drain. Sprinkle with salt to taste. Return oil to 380°F between batches, removing any bits of fried batter with a fine sieve and coating next batch of clams. Serve hot.

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