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–+ servings
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Makes

6 servings

Ingredients

  • 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.