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.
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.
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.
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.