Fried Clams with Spicy Mayo Dipping Sauce Recipe

Fried Clams with Spicy Mayo Dipping Sauce

• Level: Intermediate
• Yield: 4 servings
• Nutritional Analysis Per Serving (1 of 4 servings): Calories 1336, Total Fat 121 g, Saturated Fat 14 g, Carbohydrates 38 g, Dietary Fiber 5 g, Sugar 4 g, Protein 22 g, Cholesterol 194 mg, Sodium 1289 mg
• Total Time: 1 hr 40 min (including chilling)
• Active Time: 55 min

Growing up, my mother, a true New Englander, never actually made fried clams for me. But she did take me to old-fashioned seafood shacks whenever we visited my Aunt Aggie in Boston. Since then, I've been on a quest to find that authentic seafood shack taste. Some prefer dipping seafood in batter, while others opt for breadingI'm in the breading camp. I adore fried clams, and this technique works great with either whole shucked clams or oysters. I like to bread the seafood and chill it briefly in the refrigerator before frying.

Wondering what a lemon cheek is? It's made by standing a lemon upright and slicing four "cheeks" without seeds, leaving the lemon's center, which holds the pits. I usually squeeze that center piece over the clams, then serve the four seedless lemon cheeks alongside. This way, family and friends can enjoy lemon juice over their seafood without any seeds. Malt vinegar powder is a delightful addition, lending that salt-and-vinegar potato chip flavor at home. You can order it online if you want to try it. Serve the fried clams in a bowl lined with parchment or in small cardboard "boats" to mimic the feel of a roadside summer seafood feast.

Sauce:

• 1 small white onion, finely chopped
• 1 1/4 cups mayonnaise
• 1/4 cup whole-grain mustard
• 2 tablespoons creamy horseradish
• 2 teaspoons sweet paprika
• 2 teaspoons hot sauce (such as Tabasco)
• 2 teaspoons white vinegar
• 1/2 teaspoon cayenne pepper
• 1 large garlic clove, finely grated
• 2 tablespoons diced dill pickles
• Kosher salt and freshly ground black pepper

Clams:

• 1/2 cup white wine
• 2 bay leaves
• 24 Littleneck clams, scrubbed clean
• 1 1/2 cups panko breadcrumbs
• 3 large eggs
• 1 large Idaho potato, scrubbed
• 1 1/2 quarts oil (for frying)
• Kosher salt
• 2 tablespoons malt vinegar powder (optional)
• 1 large lemon, cut into cheeks (see Cook's Note)

Special Equipment:

• Mandoline slicer
• Deep-fry thermometer

Instructions:

1. Begin the sauce by placing the diced onion in a strainer set over a bowl of ice water to mellow the sharp raw onion flavor; let sit for at least 15 minutes or even overnight in the fridge.
2. In a large bowl, whisk together mayonnaise, mustard, horseradish, paprika, hot sauce, vinegar, cayenne, and grated garlic until smooth. Drain the onions and pat dry, then fold them and the pickles into the sauce. Adjust seasoning to taste.
3. For the clams, warm a large skillet over medium heat. Add white wine, bay leaves, and 1 cup water. Double-check that clams are clean by giving them a final rinse. Place clams in the skillet in a single layer, cover, and steam until they open, about 5 to 8 minutes. Use tongs to transfer the opened clams to a bowl, discard shells.
4. Place the breadcrumbs in a medium bowl. In another bowl, beat eggs with 1 tablespoon cold water.
5. Line a baking sheet with parchment paper. Dip each clam in the egg mixture, shaking off excess, then coat thoroughly with breadcrumbs. Arrange clams on the sheet in a single layer. Chill the clams and leftover egg mixture for 30 minutes. Repeat the breading process once more and refrigerate again.
6. Peel the potato with a vegetable peeler, saving the peels in a small bowl. Using a mandoline, slice the peeled potato into thin rounds and soak them in cold water.
7. Pour oil into a deep, heavy-bottomed pot equipped with a lid and thermometer. Heat oil to 350F.
8. Test the oil by dropping in one clam; it should float and bubble steadily, frying gradually. Keep a slotted spoon and two baking sheets lined with kitchen towels nearby.
9. Drain potato peels and slices thoroughly. Carefully add the potato peels to the hot oil, cover immediately to contain splatters, and fry until crispy and golden brown, 1 to 2 minutes. Remove with the slotted spoon and season with salt on one baking sheet.
10. Fry the potato slices in smaller batches until crisp and golden. Drain onto the other baking sheet and season with salt and malt vinegar powder if you're using it.
11. Bring oil temperature back up to 350F.
12. Fry the clams in batches, gently swirling the oil to ensure even browning. Cook until they turn a light to medium golden color, around 2 to 3 minutes. Remove with the slotted spoon and transfer to the towels to drain and cool. Sprinkle clams with salt. Repeat until all are fried.
13. Arrange clams on a serving plate, surround with lemon cheeks, and combine potato chips and peels on the side. Provide the spicy mayo for dipping.

Cook's Note: A lemon cheek is cut by standing the lemon upright and slicing off four sections without seeds, leaving behind the pit-filled center. I squeeze that middle piece over the clams and serve the seed-free cheeks on the side to offer mess-free lemon juice for all.