Crispy Fried Clams with Homemade Tartar Sauce

Ingredients

Clams

1 pound, shucked and cleaned

Buttermilk

1 cup

All-purpose flour

1/2 cup

Cornmeal

1/2 cup

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Vegetable oil

for frying

Lemon wedges

for serving

Tartar sauce

for serving

Mayonnaise

1/2 cup

Dill pickles, finely chopped

2 tablespoons

Capers, drained and chopped

1 tablespoon

Lemon juice

1 tablespoon

Dijon mustard

1 teaspoon

Salt and pepper

to taste

Instructions

1. Soak the cleaned clams in buttermilk for 15 minutes to tenderize and add flavor.
2. While the clams soak, prepare the tartar sauce. In a bowl, combine mayonnaise, chopped dill pickles, capers, lemon juice, Dijon mustard, and season with salt and pepper to taste. Mix well and refrigerate until ready to serve.
3. In a separate bowl, whisk together the flour, cornmeal, salt, and black pepper to create the dredging mixture.
4. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Ensure there's enough oil to submerge the clams for frying.
5. Drain the clams from the buttermilk and dredge them in the flour mixture, ensuring each clam is well-coated.
6. Carefully place the clams in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 2-3 minutes.
7. Using a slotted spoon, remove the fried clams and drain them on paper towels.
8. Serve hot with lemon wedges and the homemade tartar sauce.