Andrea Immer Robinson's Seafood Tempura
with Sesame Aioli

Serves 4

• 2 cups Basic Tempura
• 1 1/2 teaspoons sesame paste, divided
• 4 dozen Ipswich clams, shucked
• 1 cup Basic Aioli
• 2 teaspoons sesame oil
• 1/2 teaspoon rice vinegar
• 2 tablespoons toasted white sesame seeds, for garnish
• 2 pounds Ipswich clams
• Canola oil, for frying
• Kosher salt and freshly ground black pepper

Prepare a fryer or medium stock pot filled 1/3 the way up with canola oil at 350 degrees. In a medium bowl, combine Basic Tempura batter and 1/2 teaspoon sesame paste. Dip clams into batter, letting excess drip off, and gently place in oil, frying in batches until GB&D (golden brown & delicious), about 3-4 minutes. Drain on paper towels; season lightly with salt and garnish with sesame seeds while still hot. Meanwhile, in a medium bowl, combine Basic Aioli, 1/2 teaspoon sesame paste, sesame oil and rice vinegar. To serve, pile up fried clams on a platter and serve with a dipping bowl of sesame aioli.