Recipe courtesy of Geoffrey Zakarian
Show: The Kitchen
Save Recipe Print
Total:
8 hr 35 min
Active:
35 min
Yield:
4 rolls
Level:
Intermediate
Total:
8 hr 35 min
Active:
35 min
Yield:
4 rolls
Level:
Intermediate

Ingredients

Clams and Peppers:
Sauce:
Sandwiches:

Directions

Watch how to make this recipe.

Special equipment: a deep-frying thermometer

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

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

For the sandwiches: In a bowl, toss the shredded lettuce with the vinegar and set aside.

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.

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

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

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.

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.

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

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