Pour enough olive oil
into a large, deep, heavy frying pan
to reach a depth of 3 inches. Heat the oil over medium heat until a deep-fry
thermometer registers 350 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip clams and oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge clams
and oysters in the bread crumbs
. Place the clams and oysters on a baking sheet, and continue.
When the oil is hot, fry the clams and oysters
in batches, about 3 minutes per batch. Using a slotted spoon, transfer the fried seafood
to paper towels to drain
Immediately sprinkle the fried seafood with freshly squeezed lemon
and sea salt
. Serve with a bowl of warmed spicy marinara or arrabiata sauce