BUTTERMILK FRIED CLAM ROLL WITH SPICY PICKLE DRESSING
Provided by Geoffrey Zakarian
Categories main-dish
Time 8h35m
Yield 4 rolls
Number Of Ingredients 20
Steps:
- 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.
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