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 Lemon wedges, for garnish Fritter Dipper Sauce, for serving, recipe follows

  25. 1 egg yolk

  26. 2 tablespoons white wine vinegar

  27. 1 teaspoon prepared horseradish

  28. 1/4 teaspoon salt

  29. 1 cup extra-virgin olive oil

  30. 1 tablespoon capers

  31. 1/2 lemon, zested

  32. 1 teaspoon freshly ground black pepper

  33. 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. 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! 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. 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. 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. 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. Once mayonnaise is created, add the remaining ingredients, and adjust seasoning if needed. Guy's Tip: If you have time, cover and refrigerate for 30 minutes allow flavors to marry.


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