Fried Ipswich Clams with Sorrel Aioli
This dish channels the best of the clam shacks that dot the East Coast. Here, a crunchy cornmeal coating and a quick dip in hot oil render these soft-shell clams succulent and juicy. As an accompaniment, chopped sorrel gives aioli a lemony lift and gorgeous color for a nice twist on tartar sauce. For fun, serve them to your guests the way we do in the restaurants—in little paper cones. They’re not hard to fold, make for great oil-absorbing containers, and make you feel like you’re on the boardwalk.
Ingredients
serves 4
Sorrel Aioli
Step 1
Fill a deep, heavy pot with 3 inches of canola oil and heat to 350°F.
Step 2
Combine the flour and cornmeal on a shallow plate and season with salt and pepper. Dip each clam into the milk, then dredge in the flour mixture.
Step 3
Fry the clams in batches until golden brown, about 4 minutes. Remove to a paper towel–lined plate and season with salt while hot. Serve with the aioli for dipping.
Sorrel Aioli
Step 4
Place the egg yolk, water, mustard, lemon juice, and sorrel in a food processor. Pulse a few times to combine. With the motor running, add the oil in a slow, steady stream. Season to taste with salt.
