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Sweet Chile Sauce
Chicken Wings
Best Turkey-Bacon Burger
Clam Fritters
Thierry Rautureau's
Grilled Salmon with Olive Tapenade and Master Sweet Chile Sauce
WINE NOTES
Bud Select: A premium, American-style
lager beer, with an assertive taste and clean finish.
Riesling: Predominant flavor of white peach, with a bit of
residual sugar, which makes it a good match for spicy, Asian
flavors.
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Clam Fritters
Serves 4
- 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
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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