Buttermilk Fried Clam Roll With Spicy Pickle Dressing
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Buttermilk2 tbsps
Lemon Juice1 tbsp
Capers (chopped)4 cups
Shredded Romaine Lettuce2 tbsps
Red Wine Vinegar1 cup
Cornmeal (fine)1 cup
All-Purpose Flour1 tsp
Garlic Powder1 tsp
Spanish PaprikaDirections:
1
Special equipment: a deep-frying thermometer 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
2
For the sauce: Combine the mayonnaise, pickles, lemon juice, capers and parsley in a bowl
3
Season with salt and pepper
4
For the sandwiches: In a bowl, toss the shredded lettuce with the vinegar and set aside
5
Heat the oil in a large, deep, straight-sided pot until a deep-frying thermometer registers 360 degrees F
6
Line a plate with paper towels
7
Combine the cornmeal, flour, Parmesan, garlic powder and paprika in a shallow dish
8
Season with salt and pepper
9
Using a slotted spoon, scoop the clam bellies and peppers out of the buttermilk, leaving the excess behind
10
Toss in the flour-cheese mixture to evenly coat
11
Fry the clams and peppers in the hot oil until golden brown, about 2 minutes
12
Drain on the towel-lined plate and season immediately with salt and pepper
13
Heat a griddle or skillet over medium heat
14
Slice the buns in half lengthwise and butter the cut sides
15
Cook the buns butter-side down until toasted
16
Spread the sauce on both sides of the buns and top with lettuce, fried clam bellies and peppers