Clam Roll Recipe
fried whole belly clams tartar, lemon (contains gluten)
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Ingredients
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Clams
Tartar Sauce
Serving
Method
Clams Preparation
- 1
Clean the Clams
Rinse the whole belly clams under cold running water to remove any sand or debris. Pat them dry with paper towels.
- 2
Prepare the Batter
In a large bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in cold water until the batter is smooth and slightly thick.
Frying Clams
- 3
Heat the Oil
In a deep fryer or large heavy pot, heat oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Clams
Dip each clam into the batter, allowing any excess to drip off. Carefully place the battered clams into the hot oil.
- 5
Fry the Clams
Fry clams in batches for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels. Let them cool slightly.
Tartar Sauce Preparation
- 6
Mix the Tartar Sauce
In a small bowl, combine mayonnaise, dill pickles, lemon juice, capers, and fresh parsley. Mix well and season with salt and black pepper to taste.
Assembling the Clam Roll
- 7
Assemble the Roll
Slice the soft rolls or hamburger buns in half. Place a generous amount of fried clams inside each roll and top with tartar sauce.
- 8
Serve
Serve the clam rolls with lemon wedges on the side for squeezing over the clams.
