Rhode Island Whole Belly Fried Clam Roll Recipe
house made pickle tartar sauce, buttered split-top bun, coleslaw
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Ingredients
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For the Fried Clams
For the Pickle Tartar Sauce
For the Coleslaw
For the Clam Roll
Method
For the Fried Clams
- 1
Prepare the Clams
Rinse the whole belly clams under cold water and pat them dry with paper towels.
- 2
Make the Breading Mixture
In a large bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and black pepper. Mix well.
- 3
Add Liquid
Gradually add the cold beer or sparkling water to the flour mixture until you get a thick batter.
- 4
Heat Oil
In a deep fryer or a large pot, heat the oil to 350°F (175°C).
- 5
Fry the Clams
Dip the clams into the batter, allowing excess to drip off. Fry in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
For the Pickle Tartar Sauce
- 6
Combine Ingredients
In a bowl, mix the mayonnaise, finely chopped dill pickles, capers, lemon juice, fresh dill, salt, and black pepper until well combined.
- 7
Chill
Cover and refrigerate the tartar sauce for at least 30 minutes to allow flavors to meld.
For the Coleslaw
- 8
Mix the Vegetables
In a large bowl, combine the shredded cabbage and carrot.
- 9
Prepare the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 10
Combine and Chill
Pour the dressing over the cabbage mixture and toss to combine. Cover and refrigerate for at least 30 minutes.
For the Clam Roll
- 11
- 12
Assemble the Roll
Place a generous portion of fried clams into each bun. Top with a dollop of pickle tartar sauce and a small serving of coleslaw.
