Fried Ipswich Clams with Sorrel Aioli Recipe

Name: Fried Ipswich Clams with Sorrel Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil, for frying; 1 1/2 cups sifted all-purpose flour; 1/2 cup sifted cornmeal; Kosher salt and freshly ground pepper; 24 freshly shucked soft-shell clams; 1 cup milk; Sorrel Aioli (recipe follows); 1 fresh egg yolk; 2 tablespoons water; 1 teaspoon Dijon mustard; Juice of 1/2 lemon; 10 sorrel leaves, chopped; 1 1/2 cups canola oil; Kosher salt

Servings: persons

Canola oil, for frying
1 1/2 cups sifted all-purpose flour
1/2 cup sifted cornmeal
Kosher salt and freshly ground pepper
24 freshly shucked soft-shell clams
1 cup milk
Sorrel Aioli (recipe follows)
1 fresh egg yolk
2 tablespoons water
1 teaspoon Dijon mustard
Juice of 1/2 lemon
10 sorrel leaves, chopped
1 1/2 cups canola oil
Kosher salt

1
Fill a deep, heavy pot with 3 inches of canola oil and heat to 350F.
2
Combine the flour and cornmeal on a shallow plate and season with salt and pepper.
3
Dip each clam into the milk, then dredge in the flour mixture.
4
Fry the clams in batches until golden brown, about 4 minutes.
5
Remove to a paper towellined plate and season with salt while hot.
6
Serve with the aioli for dipping.
7
Place the egg yolk, water, mustard, lemon juice, and sorrel in a food processor.
8
Pulse a few times to combine.
9
With the motor running, add the oil in a slow, steady stream.
10
Season to taste with salt.

1059

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Canola oil, for frying, 1 1/2 cups sifted all-purpose flour, 1/2 cup sifted cornmeal, Kosher salt and freshly ground pepper, and more.

Yes, Fried Ipswich Clams with Sorrel Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Ipswich Clams with Sorrel Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions