FRIED IPSWICH CLAMS WITH SORREL AIOLI
This dish channels the best of the clam shacks that dot the East Coast. Here, a crunchy cornmeal coating and a quick dip in hot oil render these soft-shell clams succulent and juicy. As an accompaniment, chopped sorrel gives aioli a lemony lift and gorgeous color for a nice twist on tartar sauce. For fun, serve them to your guests the way we do in the restaurants-in little paper cones. They're not hard to fold, make for great oil-absorbing containers, and make you feel like you're on the boardwalk.
Yield serves 4
Number Of Ingredients 14
Steps:
- Fill a deep, heavy pot with 3 inches of canola oil and heat to 350°F.
- Combine the flour and cornmeal on a shallow plate and season with salt and pepper. Dip each clam into the milk, then dredge in the flour mixture.
- Fry the clams in batches until golden brown, about 4 minutes. Remove to a paper towel-lined plate and season with salt while hot. Serve with the aioli for dipping.
- Place the egg yolk, water, mustard, lemon juice, and sorrel in a food processor. Pulse a few times to combine. With the motor running, add the oil in a slow, steady stream. Season to taste with salt.
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