The most crucial component of this recipe for fried clams is the batter. To make it, mix cornmeal and flour to create a crispy, light texture. Cornmeal adds that traditional crunch, and flour helps the batter stick.
Season the flour and cornmeal mixture with salt, pepper, paprika, and garlic powder. This gives the clams a lovely golden-brown color and intensifies their flavor. In contrast to the crispy coating, the clams remain tender due to the use of buttermilk in the marinade.
For optimal results, coat the clams in egg to hold the breading. Then dip them in flour to form a base layer, and then press them into the cornmeal mixture. This technique produces a uniformly crispy coating that adheres effectively while frying. Following this batter process will produce perfectly crispy clams, just like you have at seafood places.
