Recipes
Photo by Christophor Cavalieri
Ingredients
3 cups AP flour
4 teaspoons baking powder
2 tablespoons chiffonade Thai Basil
1 bunch scallions, sliced, 2 tablespoons greens reserved for garnish
1 tablespoon minced ginger
2 - 3 pounds Manila clams, shucked and chopped, liquor reserved
3 eggs
1 1/2 cups buttermilk
1/2 cup Sweet Chile Sauce, for dipping sauce
Lemon wedge for garnish, optional
Kosher salt and freshly ground black pepper
Canola oil for frying
Directions
Prepare a fryer filled with oil heated to 350degrees. Alternately, fill a stockpot 1/3 full with oil and heat to 350 degrees. In a large bowl, whisk together flour, baking powder, Thai basil, scallions, ginger, clam liquor and eggs. Add buttermilk a few tablespoons at a time until thick pancake batter consistency is achieved. Add clams and stir to combine thoroughly. Gently drop tablespoons of fritter batter into oil and cook until deep golden brown, about 3 minutes. Remove with a wire strainer to a paper towel-lined plate. Season immediately with kosher salt. Arrange fritters on a platter, garnish with a squeeze of lemon and reserved scallion greens. Serve with bowl of Sweet Chile Sauce for dipping.
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