Clam Roll Recipe
Ipswich whole-bellied clams, tartar sauce on a toasted roll.
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Ingredients
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Clam Filling
Tartar Sauce
Rolls
Method
Prepare the Tartar Sauce
- 1
Mix the Ingredients
In a bowl, combine 1 cup of mayonnaise, 2 tablespoons of chopped dill pickles, 1 tablespoon of lemon juice, 1 tablespoon of chopped capers, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix until well combined.
- 2
Chill the Sauce
Cover the tartar sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
Prepare the Clams
- 3
Combine the Wet Ingredients
In a mixing bowl, whisk together 1 large egg and 1 cup of milk until fully combined.
- 4
- 5
Coat the Clams
Dip the Ipswich whole-bellied clams in the wet mixture, then dredge them in the dry mixture until fully coated.
Fry the Clams
- 6
Heat the Oil
In a large pot or deep fryer, heat 2 cups of vegetable oil to 350°F (175°C).
- 7
Fry the Clams
Carefully add the coated clams to the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Assemble the Clam Rolls
- 8
Prepare the Rolls
Take the toasted rolls and place a generous amount of the tartar sauce on the inside of each roll.
- 9
Add the Fried Clams
Fill each roll with the fried Ipswich whole-bellied clams.
- 10
Serve
Serve the clam rolls warm with additional tartar sauce on the side, if desired.