Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola oil

  2. 6 sprigs fresh thyme

  3. 1/2 whole jalapeno, seeds removed and roughly chopped

  4. 6 cloves garlic, smashed

  5. 1 lemon, quartered lengthwise

  6. 1/2 cup white wine

  7. 1/2 teaspoon red chile flakes

  8. 2 tablespoons unsalted butter

  9. 3 pounds local littleneck or steamer clams , scrubbed, or 2 (15-ounce) cans baby clams

  10. 1 tablespoon butter

  11. 1/2 red bell pepper , 1/4-inch diced

  12. 1/4 cup finely chopped onion

  13. 1 teaspoon minced jalapeno

  14. 2 cloves garlic , minced

  15. 2 tablespoons minced Italian parsley , divided

  16. 1 cup all-purpose flour

  17. 1/2 cup cornmeal

  18. 2 teaspoons kosher salt, divided

  19. 1 teaspoon freshly cracked black pepper

  20. 1/2 teaspoon baking powder

  21. 3/4 cup room temperature beer, such as pale ale

  22. 2 egg yolks

  23. 1/2 to 1 cup reserved clam broth

  24. 1 1/2 cups canola oil

  25. Lemon wedges, for garnish

  26. Fritter Dipper Sauce, for serving, recipe follows

  27. 1 egg yolk

  28. 2 tablespoons white wine vinegar

  29. 1 teaspoon prepared horseradish

  30. 1/4 teaspoon salt

  31. 1 cup extra-virgin olive oil

  32. 1 tablespoon capers

  33. 1/2 lemon, zested

  34. 1 teaspoon freshly ground black pepper

  35. 2 tablespoons roughly chopped fresh Italian parsley

Instructions Jump to Ingredients ↑

  1. For the clams: In a large pot over high heat, add the oil and when hot, add the thyme, jalapeno , garlic, and lemon. Cook for 1 minute, and then add the white wine, red chile flakes, and butter. Bring this mixture to a boil and then add the clams. Cover and reduce heat to medium-low and steam for 10 to 15 minutes. Remove the clams and strain over a bowl, reserving the cooking liquid. When clams are cool enough to handle, remove from their shells and chop.

  2. Guy's tip: If using canned baby clams, build the clam liquid the same as above and then add the baby clams and 1/3 cup of the can liquid into the broth, turn off heat and let sit 15 minutes. No need to chop these!

  3. For the fritter batter: In a medium saute pan over medium-high heat, add the butter and, when melted, add the red bell pepper, onions , and jalapenos. Saute for 3 to 4 minutes, and then add the garlic and 1 tablespoon of the parsley and cook for 1 minute more. Remove to a plate to cool.

  4. In a large bowl, add the flour, cornmeal , 1 teaspoon salt, pepper, and baking powder. Mix well. Make a well in the center and add the beer and the egg yolks, and fold together with a rubber spatula until well combined. Add in the cooled vegetable mixture, the chopped clams, and 1/2 cup to 1 cup of the reserved, strained cooking broth. You are looking for the consistency of pancake batter .

  5. In a large skillet over high heat, add the canola oil and when hot (200 degrees F) add the fritter batter in 1/3 cup amounts, careful not to crowd. Be cautious, these pop sometimes, splattering hot oil. Cook for 4 to 5 minutes, gently turn over and cook for an additional 3 to 4 minutes. Remove to a paper towel-lined plate, sprinkle with reserved salt and repeat. Can be held warm in a 275 degrees F oven for 15 minutes.

  6. Serve with lemon wedges, the remaining 1 tablespoon minced parsley, and the Fritter Dipper Sauce In the small bowl of a food processor fitted with the bottom blade, add the egg yolk, vinegar, horseradish , and salt and pulse to combine. With the motor running, very slowly add in the olive oil in a fine stream.

  7. Once mayonnaise is created, add the remaining ingredients, and adjust seasoning if needed.

  8. Guy's Tip: If you have time, cover and refrigerate for 30 minutes allow flavors to marry.


Send feedback