Buttermilk Fried Clam Roll with Spicy Pickle Dressing
- Level: Intermediate
- Yield: 4 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1339
- Total Fat
- 101
- Saturated Fat
- 22
- Carbohydrates
- 76
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 33
- Cholesterol
- 87
- Sodium
- 1276
- Total: 8 hr 35 min (includes soaking time)
- Active: 35 min
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.