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11/01/2011 National Deep Fried Clams Day Deep Fried Razor Clams in Red Pepper Sauce

Source of Recipe

Recipe Bridge


Recipe Introduction

Now here's something I just can't do: bring myself to think about fried clams on November 1. November is the time for apples and Thanksgiving and football. Fried clams belong in July or August, the months of humidity, beaches, and sides of cole slaw. But today is National Deep Fried Clams Day (not really sure why the word "deep" has to be in there). Confuse your family tonight by insisting they go to a seafood place and order fried clams and nothing else. Or use one of these recipes: this one from Gourmet uses clam strips, while this one from RecipeZaar uses the bellies too.

List of Ingredients

HOME COOKIN’ 11/01/2011 National Deep Fried Clams Day Deep Fried Razor Clams in Red Pepper Sauce


Deep Fried Razor Clams in Red Pepper Sauce


Razor Clams
unit Razor clams
unit Vegetable oil
unit Flour
unit Cornstarch
Red Pepper Sauce
2 cups diced roasted red pepper, skin removed
1 tablespoon red wine vinegar
2 tablespoons maple syrup
2 tablespoons olive oil
1 tablespoon diced salted, preserved lemon
3 cloves garlic, minced
1 unit finely chopped hot red chili pepper (small)
unit cracked pepper



Recipe


Razor Clams
Heat up the vegetable oil in pot for frying.

Remove the razor clam from its shell, remove digestive system. Keep shells.

In a bowl, combine one part flour with one part cornstarch. Coat the razor clams with flour mixture and fry in hot vegetable oil. Drain and set aside.
Red Pepper Sauce
In a cast iron pan, sweat the garlic in the olive oil, add chopped chili pepper. Add diced roasted red pepper, maple syrup, red wine vinegar, and preserved lemon.

Gently boil for 10 minutes. Season with cracked pepper.

Coat the fried razor clams with the red pepper sauce. Return razor clam and sauce to razor clam shell. Serve.