Fried Spicy Ipswich Clam Rolls

Save Recipe
  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Creole Seasoning:

Tartar Sauce:

Maw-Maw's Slaw:

Directions

  1. Preheat the fryer.
  2. Season the clams with Creole seasoning. In a mixing bowl, add the clams, hot sauce and milk. Cover with plastic wrap and refrigerate for 1 hour. Remove and drain completely. In a shallow bowl, combine the cornmeal and flour. Season with Creole seasoning. Dredge the clams in the seasoned flour, coating each clam completely. Fry the clams, in batches until crispy and golden brown, 2 to 3 minutes. Remove the clams from the oil and drain on a paper-lined plate. Season with Creole Seasoning.
  3. To assemble, spread the tartar sauce on both sides of each roll. Arrange 1 dozen clams on 1 side of each roll. Top the clams with Maw-Maw's Slaw and serve.

Creole Seasoning:

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.

Tartar Sauce:

  1. Place the egg, mustard, onions, garlic, lemon juice, parsley, capers and green onions in a food processor and process until smooth. Season with salt and cayenne. With the processor running, pour the oil through the feed tube in a steady stream. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.

Maw-Maw's Slaw:

Yield: 8 servings
  1. Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly.
  2. Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made 3 hours ahead.
28m Easy 100%
CLASS
Michael Anthony

Clam Chowder

33m Intermediate 94%
CLASS
21m Easy 100%
CLASS

5m Easy 99%
CLASS
Alex Guarnaschelli

Parker House Rolls

26m Easy 99%
CLASS
19m Easy 100%
CLASS