This clam roll embodies a golden afternoon on the pier. Made with fried whole-belly clams along with crispy artichokes and cherry peppers, each bite elongates the perfect summer day.
Makes
6 servingsIngredients
- 1 cup shucked whole-belly clams (about 12 clams)
- 12 ounces jarred artichoke hearts drained and quartered
- ¼ cup hot cherry peppers sliced
- 1 small lemon sliced very thin with skin intact
- 2 cups whole milk
- ½ gallon canola oil
- 2 cups cornstarch
- 1 cup self-rising flour
- Salt and freshly ground black pepper
- Preserved lemon and dill mayonnaise
- 1 package hot dog or hamburger rolls
Instructions
- Place clams, artichokes, cherry peppers, and lemon slices in a large mixing bowl.
- Pour milk over the mix, then place in refrigerator for 1 hour to marinate.
- While clam mix is marinating, make preserved lemon and dill mayonnaise.
- Using a small fryolator or Dutch oven, carefully heat the oil to 350°. Maintain this temperature.
- Remove clam mix from the refrigerator; strain off milk and discard.
- In a medium bowl, whisk cornstarch and flour together until combined.
- Working in batches, dredge the clams, artichokes, cherry peppers, and sliced lemons into the cornstarch & flour mixture; shake off any excess flour mixture and carefully drop into the hot oil.
- Fry the ingredients until crispy and cooked through. Remove cooked ingredients from oil and place on paper towel to soak up excess oil.
- Season hot ingredients with salt and black pepper.
- Spread some preserved lemon and dill mayonnaise on inside of rolls. Stuff the rolls with equal amounts of crispy fried clams, artichokes, cherry peppers, and lemon slices.
- Garnish with extra dill and serve warm.
