Quahog Fritters with Red Pepper Aioli and Corn Salsa

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Quahog Fritters with Red Pepper Aioli and Corn Salsa

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Recipe summary

Recipe courtesy of Stefan Czapalay, chef, Chefs by DESIGN. Yield is 6 servings. The aioli recipe makes enough for 10 portions and is also extremely good for oyster sandwiches or clam rolls.

Preparation time:
Cooking time:
Yield: 6

Ingredients

Aioli

2 red peppers, roasted
1 egg yolk
4 cloves garlic, roasted
1 teaspoon Dijon mustard
Zest 1 lemon
Juice 1 lemon
2 cups extra virgin olive oil
Salt and freshly cracked black pepper

Clams

24 large quahogs, shucked
Sea salt and freshly cracked black pepper
1 cup flour
2 cups cornmeal
2 cups clarified butter

Corn Salsa

1/2 cup sweet corn
1/2 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup sliced green onions
1/4 cup tomatoes concasse
1/4 cup cooked black beans
1/4 cup chopped flat-leaf parsley
Zest of 2 limes
Juice of 2 limes
1/2 small jalapeno finely diced
1 teaspoon honey

Directions

Aioli

Put the roasted red peppers, egg yolk, garlic, mustard, lemon zest and lemon juice in the bowl of a food processor.
Put the machine on high and puree the ingredients.
With the machine on, drizzle in the olive oil.
Continue to process until the mixture has thickened to a mayonnaise consistency.
Season with salt and pepper and put the mixture in a squeeze bottle.
Refrigerate until ready to use.

Clams

Preheat oven to 200 degrees F.
Heat the clarified butter in a medium pot until a thermometer reads 350 degrees F.
Put the shucked clams on a sheet of plastic wrap and cover with another sheet.
Gently pound clams with a meat tenderizer just enough to flatten slightly.
Season clams with salt and pepper.
Combine the flour and cornmeal in a shallow dish.
Toss clams in flour mixture.
Add the clams to the clarified butter and cook until golden, about 1 to 2 minutes per side.
Drain the clams on a rack on top of a baking sheet.
Put the baking sheet in the oven to keep clams warm.

Corn Salsa

Mix all of the ingredients together in a large bowl.
Allow the flavours to develop in the refrigerator for a few hours.
Place a small portion of salsa on each of 4 plates, arrange 2 quahog fritters on each, add a squeeze of aioli and serve.
The aioli recipe makes enough for 10 portions and is also extremely good for oyster sandwiches or clam rolls.