Butter Clam Fritters With Wild Sorrel Aioli

1. 1

   Scrub clams well in a large bowl of cold water.

2. 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.

3. 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.

4. 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.

5. 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.

6. 6

   Whisk flour, baking soda and cayenne pepper until combined. Add clams, onions, egg and stir. Add buttermilk and mix well.

7. 7

   Add approximately 1 1/2 inches of canola oil to a heavy-bottomed pot over medium-high heat.

8. 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.

9. 9

   Place hot fritters onto a paper towel lined plate to drain and cool slightly. Serve with Sorrel Aioli.

* Per serving · 4 servings · Values may vary.