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1
Scrub clams well in a large bowl of cold water.
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2
Add 2 tablespoons canola oil in a large pot over high heat. Drain clams from water and add to the pot with 6 cloves of smashed garlic, fennel seed, and peppercorns.
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3
Sweat for about two minutes until fragrant. Add wine and cover. Cook for an additional 3-5 minutes over high heat until clams open. Discard any unopened clams.
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4
Use tongs and remove clams and place them in a bowl and into the refrigerator to chill approximately 15 minutes. Meanwhile return pot back to heat and reduced liquid to au sec, or about a 1/4 cup. Set liquid aside.
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5
Remove clams from refrigerator. Remove clam meat from shell. Finely chop clams and place them into a bowl. Pour reduced liquid over clams and set aside.
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6
Whisk flour, baking soda and cayenne pepper until combined. Add clams, onions, egg and stir. Add buttermilk and mix well.
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7
Add approximately 1 1/2 inches of canola oil to a heavy-bottomed pot over medium-high heat.
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8
Make quenelles of batter using two spoons and gently place them into the hot oil. Cook for 3-5 minutes - or until batter is golden brown on all sides and center is fully cooked and not doughy.
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9
Place hot fritters onto a paper towel lined plate to drain and cool slightly. Serve with Sorrel Aioli.
