CTV Recipes
Search Recipes
Buttermilk fried clam strips with cocktail sauce
Ingredients
Cocktail sauce:
- 1/2 cup (120 milliliters) tomato sauce
- 1/3 cup (80 milliliters) fresh horseradish, finely grated
- 1 tablespoon (15 milliliters) lemon juice
- 1 tablespoon (15 milliliters) brown sugar
- 3 tablespoon (45 milliliters) apple cider vinegar
- 1 teaspoon (5 milliliters) Worcestershire sauce
- Salt and pepper, to taste
Buttermilk-fried clam strips:
- 675 grams razor clams, shucked
- Frying oil
- 1 1/2 cups (360 milliliters) buttermilk
- 1 tablespoon (15 milliliters) hot sauce, your choice
- 1 tablespoon (15 milliliters) lemon juice
- Pinch of cayenne pepper
- 1 cup (240 milliliters) cornstarch
- 1 cup (240 milliliters) flour
- Pinch of onion powder
- Cocktail sauce
Directions
Cocktail sauce:
- In a large mixing bowl, combine all ingredients together and mix well.
- Reserve for plating.
Buttermilk fried 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 for at least four hours, or overnight.
- In a separate bowl, combine flour, cornstarch, onion powder, salt and pepper.
- Remove clam strips from marinade, and dredge in the flour mix until nicely coated.
- Heat frying oil to 350F (180C).
- Cook clam strips in oil for four to five 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.
