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1
For the clams: In a large pot over high heat, add the oil and when hot, add the thyme, jalapeno, garlic, and lemon.
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2
Cook for 1 minute, and then add the white wine, red chile flakes, and butter.
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3
Bring this mixture to a boil and then add the clams.
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4
Cover and reduce heat to medium-low and steam for 10 to 15 minutes.
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5
Remove the clams and strain over a bowl, reserving the cooking liquid.
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6
When clams are cool enough to handle, remove from their shells and chop.
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7
Guy's tip: If using canned baby clams, build the clam liquid the same as above and then add the baby clams and 1/3 cup of the can liquid into the broth, turn off heat and let sit 15 minutes.
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8
No need to chop these!
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9
For the fritter batter: In a medium saute pan over medium-high heat, add the butter and, when melted, add the red bell pepper, onions, and jalapenos.
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10
Saute for 3 to 4 minutes, and then add the garlic and 1 tablespoon of the parsley and cook for 1 minute more.
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11
Remove to a plate to cool.
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12
In a large bowl, add the flour, cornmeal, 1 teaspoon salt, pepper, and baking powder.
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13
Mix well.
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14
Make a well in the center and add the beer and the egg yolks, and fold together with a rubber spatula until well combined.
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15
Add in the cooled vegetable mixture, the chopped clams, and 1/2 cup to 1 cup of the reserved, strained cooking broth.
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16
You are looking for the consistency of pancake batter.
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17
In a large skillet over high heat, add the canola oil and when hot (200 degrees F) add the fritter batter in 1/3 cup amounts, careful not to crowd.
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18
Be cautious, these pop sometimes, splattering hot oil.
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19
Cook for 4 to 5 minutes, gently turn over and cook for an additional 3 to 4 minutes.
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20
Remove to a paper towel-lined plate, sprinkle with reserved salt and repeat.
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21
Can be held warm in a 275 degrees F oven for 15 minutes.
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22
Serve with lemon wedges, the remaining 1 tablespoon minced parsley, and the Fritter Dipper Sauce.
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23
In the small bowl of a food processor fitted with the bottom blade, add the egg yolk, vinegar, horseradish, and salt and pulse to combine.
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24
With the motor running, very slowly add in the olive oil in a fine stream.
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25
Once mayonnaise is created, add the remaining ingredients, and adjust seasoning if needed.
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26
Guy's Tip: If you have time, cover and refrigerate for 30 minutes allow flavors to marry.
