Quahog Fritters with Red Pepper Aioli and Corn Salsa

Put the roasted red peppers, egg yolk, garlic, mustard, lemon zest and lemon juice in the bowl of a food processor.

Put the machine on high and puree the ingredients.

With the machine on, drizzle in the olive oil.

Continue to process until the mixture has thickened to a mayonnaise consistency.

Season with salt and pepper and put the mixture in a squeeze bottle.

Refrigerate until ready to use.

Preheat oven to 200 degrees F.

Heat the clarified butter in a medium pot until a thermometer reads 350 degrees F.

Put the shucked clams on a sheet of plastic wrap and cover with another sheet.

Gently pound clams with a meat tenderizer just enough to flatten slightly.

Season clams with salt and pepper.

Combine the flour and cornmeal in a shallow dish.

Toss clams in flour mixture.

Add the clams to the clarified butter and cook until golden, about 1 to 2 minutes per side.

Drain the clams on a rack on top of a baking sheet.

Put the baking sheet in the oven to keep clams warm.

Mix all of the ingredients together in a large bowl.

Allow the flavours to develop in the refrigerator for a few hours.

Place a small portion of salsa on each of 4 plates, arrange 2 quahog fritters on each, add a squeeze of aioli and serve.

The aioli recipe makes enough for 10 portions and is also extremely good for oyster sandwiches or clam rolls.