CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Buttermilk fried clam strips with cocktail sauce


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


Cocktail sauce:

  1. In a large mixing bowl, combine all ingredients together and mix well.
  2. Reserve for plating.

Buttermilk fried clam strips:

  1. Rinse clam meat once the clams have been shucked.
  2. In a mixing bowl, combine buttermilk, hot sauce, lemon juice and cayenne pepper.
  3. Whisk together, and add the clam meat.
  4. Let clams soak for at least four hours, or overnight.
  5. In a separate bowl, combine flour, cornstarch, onion powder, salt and pepper.
  6. Remove clam strips from marinade, and dredge in the flour mix until nicely coated.
  7. Heat frying oil to 350F (180C).
  8. Cook clam strips in oil for four to five minutes, or until golden brown and firm.
  9. Remove from oil and place on a paper towel to remove excess liquid.
  10. Serve hot with cocktail sauce on the side.