Heat a small pot of oil (do not fill more than half way with oil) until it reaches a temperature of 350 degrees.

Combine the flour, salt, and pepper in a mixing bowl.

In small bowl, dip the clam strips into buttermilk. Remove the strips from the buttermilk and dredge in the flour bowl. Make sure each strip is coated with flour then shake the excess flour off.

Carefully place the strips into the hot oil. Cook for about two minutes, or until they are lightly browned.

Place on a plate covered with paper towel to soak up the excess oil.

Serve with lemon, tartar sauce, and/or cocktail sauce.