If you’ve ever spent some time in the New England area you probably know all about the wonderful world of whole belly clams. A staple to most if not all north east seafood eateries. These briny bivalves are at their best when battered, deep fried and dipped in tartar sauce. But in this case stuffed into a warm buttery roll.
Known also as”Ipswich clams or “soft shell clams” they can be found in many seafood markets across the country already shucked and cleaned ready for frying. But if you find them in the shell it’s worth the trouble to shuck them yourself.
Ingredients:
3 dozen steamer clams, shucked
1 1/2 cups flour
1 cup cornmeal
1 teaspoon black pepper
1 teaspoon garlic powder
1 1/2 teaspoon salt
1 cup Buttermilk
1 teaspoon hot sauce
Assembly:
4 hot dog rolls, preferably top split buns
Salted butter
Chives, minced
Old bay
Tartar sauce [recipe here]
Lemon wedges
Directions:
In a mixing bowl whisk buttermilk and hot sauce. Add clams. Set aside.
Add flour, cornmeal, black pepper, garlic powder and salt to a different bowl mix until combined well.
Set a skillet over medium heat. Melt butter until it becomes foamy. Toast hot dog buns on both sides. Transfer to plate cover with foil.
Heat 3 inches of oil in a dutch oven or a deep frying pan to 365°. While oil is heating dredge clams in flour mixture. Shaking off excess flour. Working in batches fry clams until golden brown about 1 minute. Remove fried clams with slotted spoon. Transfer to sheet pan layered with paper towels.
For assembly add even amount of fried clams to each bun. Top with tartar sauce, chives and a sprinkle of Old Bay. Serve with lemon wedges.