Butter Clam Fritters With Wild Sorrel Aioli

Ingredients

1 cup flour
1 teaspoon salt
1/3 teaspoon baking soda
1/3 teaspoon cayenne
2 green onions
1 large egg,beaten
1/3 cup buttermilk
2 tablespoons extra virgin canola oil
3 pounds butter clams 10-12 clams
1 tablespoon whole fennel seed
1 tablespoon whole black peppercorn
6 cloves of garlic, smashed
1 cup dry white wine
Canola oil for frying
Salt
1 cup Sorrel Aioli

Preparation

1
Scrub clams well in a large bowl of cold water.
2
Add 2 tablespoons canola oil in a large pot over high heat. Drain clams from water and add to the pot with 6 cloves of smashed garlic, fennel seed, and peppercorns.
3
Sweat for about two minutes until fragrant. Add wine and cover. Cook for an additional 3-5 minutes over high heat until clams open. Discard any unopened clams.
4
Use tongs and remove clams and place them in a bowl and into the refrigerator to chill approximately 15 minutes. Meanwhile return pot back to heat and reduced liquid to au sec, or about a ΒΌ cup. Set liquid aside.
5
Remove clams from refrigerator. Remove clam meat from shell. Finely chop clams and place them into a bowl. Pour reduced liquid over clams and set aside.
6
Whisk flour, baking soda and cayenne pepper until combined. Add clams, onions, egg and stir. Add buttermilk and mix well.
7
Add approximately 1 1/2 inches of canola oil to a heavy-bottomed pot over medium-high heat.
8
Make quenelles of batter using two spoons and gently place them into the hot oil. Cook for 3-5 minutes - or until batter is golden brown on all sides and center is fully cooked and not doughy.
9
Place hot fritters onto a paper towel lined plate to drain and cool slightly. Serve with Sorrel Aioli.

 



Comments

Emily Heston's picture

this sounds great!

About

This is a unique recipe that was specifically created for a Foraged and Found One Pot Dinner on June 15, 2009 by Christina Choi, from Forage and Found Edibles, Michael Hebb and Conor Donahue of One Pot.

Yield:

2 servings

Added:

December 10, 2009

Creator:

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