The lightness of the coating on these buttermilk-soaked clams is the hidden secret to producing restaurant-quality clam strips. Serve with tartar sauce and lemon wedges for a fast food dish you can now make in your own kitchen!
We made these at our Fish ID class at Culinary Communion, served alongside the Chiptole Chile Glazed Salmon, and clams, mussels, and other wonderful foods. The fritters were my favorite recipe of the evening! :) Posted with permission.