Stirring the Pot: Buttermilk Fried Clam Roll with Spicy Pickle Dressing

The Ultimate Summer Sandwich

June 23, 2026

June 23, 2026

Hi, everyone!

A fried clam sandwich is one of my all-time favorite summer meals. Growing up in Massachusetts, I ate them whenever I had the chance, and to this day, they instantly transport me back to the New England coast.

The key to a great fried clam sandwich is starting with great clams. Soft-shell clams, also known as steamers, have the perfect texture and briny flavor for the job. I recommend asking your fishmonger to shuck them for you, or buying them jarred if you can find them.

In this recipe, vinegar is absolutely essential. It keeps the fried clams from feeling too rich or heavy and brightens each bite until the very end. I fry pickled chili peppers along with the clams and add more pickles into the sauce; then dress the shredded lettuce with a touch of salt and vinegar. Those small pro-moves make all the difference!

Whether you're planning your July 4th menu or simply craving the perfect summer lunch or dinner, this fried clam sandwich has everything you’re looking for: crunch, freshness, and a true taste of summer.

Buttermilk Fried Clam Roll with Spicy Pickle Dressing

INGREDIENTS

Makes 4 rolls

Clams and Peppers:

  • 8 ounces fresh clam bellies

  • 1/2 cup pickled peppers, such as B and G, sliced

  • 1 cup buttermilk

Sauce:

  • 1/2 cup mayonnaise, preferably Japanese, such as Kewpie

  • 1/4 cup drained pickles, chopped

  • 1 to 2 tablespoons lemon juice

  • 1 tablespoon chopped capers

  • 1 tablespoon finely minced fresh parsley

  • Kosher salt and freshly cracked black pepper

Sandwiches:

  • 4 cups shredded romaine lettuce

  • 2 tablespoons red wine vinegar

  • 2 quarts avocado oil, for frying

  • 1 cup fine cornmeal

  • 1 cup all-purpose flour

  • 1 cup grated Parmigiano-Reggiano

  • 1 teaspoon garlic powder

  • 1 teaspoon Spanish paprika

  • Kosher salt and freshly cracked black pepper

  • 4 hot dog buns or brioche long rolls

  • 4 tablespoons unsalted butter, at room temperature

INSTRUCTIONS

  1. For the clams and peppers: Put the clams and peppers in a bowl, add the buttermilk and let soak, refrigerated, for at least 8 hours or overnight.

  2. For the sauce: Combine the mayonnaise, pickles, lemon juice, capers and parsley in a bowl. Season with salt and pepper.

  3. For the sandwiches: Heat the oil in a large, deep, straight-sided pot until a deep-frying thermometer registers 360 degrees F. Line a plate with paper towels.

  4. Combine the cornmeal, flour, Parmesan, garlic powder and paprika in a shallow dish. Season with salt and pepper.

  5. Using a slotted spoon, scoop the clams and peppers out of the buttermilk, leaving the excess behind. Toss in the flour-cheese mixture to evenly coat.

  6. Fry the clams and peppers in the hot oil until golden brown, about 2 minutes. Drain on the towel-lined plate and season immediately with salt and pepper.

  7. Heat a griddle or skillet over medium heat. Slice the buns in half lengthwise and butter the cut sides. Cook the buns butter-side down until toasted.

  8. In a bowl, toss the shredded lettuce with a bit of salt and the vinegar.

  9. Spread the sauce on both sides of the buns and top with lettuce, fried clams and peppers.

Recipe Pro-Tips

  • If possible, complete Steps 1 and 2 the night before if you're serving these for lunch, or early that morning if you're serving them for dinner. Steps 3–9 should be completed just before serving.

  • If needed, you can keep the clams and peppers hot and crispy in a 200°F oven while you toast the buns.

  • Don't be shy with the salt and pepper. Taste one of the fried clams after seasoning them and add more salt as needed.

Equipment Used

  • Chef's knife

  • Cutting board

  • Measuring cups and spoons

  • Small, medium and large bowls

  • Large Dutch oven or deep, straight-sided pot

  • Deep-fry thermometer

  • Shallow dredging dish

  • Slotted spoon or spider

  • Paper towel-lined plate or wire rack

  • Griddle or large skillet

  • Tongs

  • Rubber spatula or mixing spoon

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