Buttermilk Fried Clam Strips with Cocktail Sauce

Ease of preparation rating: Medium.

Yield:  4 servings.

Cocktail Sauce

Ingredients:

1/2 cup (120ml) tomato sauce

1/3 cup (80ml) fresh horseradish, finely grated

1 tablespoon (15ml) lemon juice

1 tablespoon (15ml) brown sugar

3 tablespoons (45ml) apple cider vinegar

1 teaspoon (5ml) Worcestershire sauce

Salt and pepper, to taste

Method:

In a large mixing bowl, combine all ingredients together and mix well.

Reserve for plating.

Buttermilk Fried Clam Strips

Ingredients:

1 ½ pounds (675 grams) razor clams, shucked

Frying oil

1 ½ cups (360ml) buttermilk

1 tablespoon (15ml) hot sauce, your choice

1 tablespoon (15ml) lemon juice

Pinch of cayenne pepper

1 1/2 cups (350ml) cornstarch

1/2 cup (120ml) flour

Pinch of onion powder

Cocktail Sauce

Method:

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 4 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 350^oF (180^oC).

Cook clam strips in oil for 2-3 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.