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Quahog Fritters with Red Pepper Aioli and Corn Salsa

Quahog Fritters with Red Pepper Aioli and Corn Salsa
Yields
6 servings

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.

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ingredients

Aioli

2
red peppers, roasted
1
egg yolk
4
cloves garlic, roasted
1
tsp Dijon mustard
Zest 1 lemon
Juice 1 lemon
2
cup 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
cup cornmeal
2
cup clarified butter

Corn Salsa

½
cup sweet corn
½
cup diced red bell pepper
¼
cup diced red onion
¼
cup sliced green onions
¼
cup tomatoes concasse
¼
cup cooked black beans
¼
cup chopped flat-leaf parsley
Zest of 2 limes
Juice of 2 limes
½
small jalapeno finely diced
1
tsp honey
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directions

Step 1

Put the roasted red peppers, egg yolk, garlic, mustard, lemon zest and lemon juice in the bowl of a food processor.

Step 2

Put the machine on high and puree the ingredients.

Step 3

With the machine on, drizzle in the olive oil.

Step 4

Continue to process until the mixture has thickened to a mayonnaise consistency.

Step 5

Season with salt and pepper and put the mixture in a squeeze bottle.

Step 6

Refrigerate until ready to use.

Step 7

Preheat oven to 200 degrees F.

Step 8

Heat the clarified butter in a medium pot until a thermometer reads 350 degrees F.

Step 9

Put the shucked clams on a sheet of plastic wrap and cover with another sheet.

Step 10

Gently pound clams with a meat tenderizer just enough to flatten slightly.

Step 11

Season clams with salt and pepper.

Step 12

Combine the flour and cornmeal in a shallow dish.

Step 13

Toss clams in flour mixture.

Step 14

Add the clams to the clarified butter and cook until golden, about 1 to 2 minutes per side.

Step 15

Drain the clams on a rack on top of a baking sheet.

Step 16

Put the baking sheet in the oven to keep clams warm.

Step 17

Mix all of the ingredients together in a large bowl.

Step 18

Allow the flavours to develop in the refrigerator for a few hours.

Step 19

Place a small portion of salsa on each of 4 plates, arrange 2 quahog fritters on each, add a squeeze of aioli and serve.

Step 20

The aioli recipe makes enough for 10 portions and is also extremely good for oyster sandwiches or clam rolls.

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My rating for Quahog Fritters with Red Pepper Aioli and Corn Salsa
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