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.

No additional tips available.

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

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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.

Fried Ipswich Clams with Sorrel Aioli

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