Buttermilk Fried Clam Roll with Spicy Pickle Dressing

Total Time:
8 hr 35 min
Prep:
25 min
Inactive:
8 hr
Cook:
10 min

Yield:
4 rolls
Level:
Intermediate

Ingredients
  • 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 neutral 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
Directions
  • 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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    This recipe is featured in:

    The Kitchen