Brissin Clam Fritters

Name: Brissin Clam Fritters
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 177 milliliters room temperature beer, such as pale ale; 1 teaspoon freshly ground black pepper; 118 milliliters reserved clam broth; 1 Tbsp butter; 1 Tbsp canola oil; 355 milliliters canola oil; 1 Tbsp capers; 850 grams pounds local littleneck or steamer clams, scrubbed, or 2 baby clams; 118 milliliters cornmeal; 1 egg yolk; 2 egg yolks; 237 milliliters all-purpose flour; 6 sprigs fresh thyme; 2 cloves garlic, minced; 6 cloves garlic, smashed; 1 teaspoon prepared horseradish; 1 whole jalapeno, seeds removed and roughly chopped; 1 teaspoon minced jalapeno; 2 teaspoons kosher salt, divided; 1 lemon, quartered lengthwise; 10 servings Lemon wedges, for garnish; 1 lemon, zested; 237 milliliters extra-virgin olive oil; 59 milliliters finely chopped onion; 2 Tbsps roughly chopped fresh Italian parsley; 2 Tbsps minced Italian parsley, divided; 1 teaspoon freshly cracked black pepper; 1 red bell pepper, 1/4-inch diced; 1 teaspoons red chile flakes

Brissin Clam Fritters is a pescatarian side dish. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 228 calories, 6g of protein, and 13g of fat. This recipe serves 10. A mixture of flour, horseradish, lemon zest, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

For the clams: In a large pot over high heat, add the oil and when hot, add the thyme, jalapeno, garlic, and lemon. Cook for 1 minute, and then add the white wine, red chile flakes, and butter. Bring this mixture to a boil and then add the clams. Cover and reduce heat to medium-low and steam for 10 to 15 minutes.

Ingredients you will need

Red Pepper Flakes

White Wine

Jalapeno Pepper

Butter

Garlic

Clams

Lemon

Thyme

Cooking Oil

Equipment you will use

Pot

Remove the clams and strain over a bowl, reserving the cooking liquid. When clams are cool enough to handle, remove from their shells and chop.

Ingredients you will need

Pasta Shells

Clams

Equipment you will use

Bowl

Guy's tip: If using canned baby clams, build the clam liquid the same as above and then add the baby clams and 1/3 cup of the can liquid into the broth, turn off heat and let sit 15 minutes. No need to chop these!

Ingredients you will need

Broth

Clams

For the fritter batter: In a medium saute pan over medium-high heat, add the butter and, when melted, add the red bell pepper, onions, and jalapenos.

Ingredients you will need

Red Pepper

Jalapeno Pepper

Butter

Onion

Equipment you will use

Frying Pan

Saute for 3 to 4 minutes, and then add the garlic and 1 tablespoon of the parsley and cook for 1 minute more.

Ingredients you will need

Parsley

Garlic

Remove to a plate to cool.

In a large bowl, add the flour, cornmeal, 1 teaspoon salt, pepper, and baking powder.

Ingredients you will need

Baking Powder

Cornmeal

Pepper

All Purpose Flour

Salt

Equipment you will use

Bowl

Mix well. Make a well in the center and add the beer and the egg yolks, and fold together with a rubber spatula until well combined.

Ingredients you will need

Egg Yolk

Beer

Equipment you will use

Spatula

Add in the cooled vegetable mixture, the chopped clams, and 1/2 cup to 1 cup of the reserved, strained cooking broth. You are looking for the consistency of pancake batter.

Ingredients you will need

Vegetable

Broth

Clams

In a large skillet over high heat, add the canola oil and when hot (200 degrees F) add the fritter batter in 1/3 cup amounts, careful not to crowd. Be cautious, these pop sometimes, splattering hot oil. Cook for 4 to 5 minutes, gently turn over and cook for an additional 3 to 4 minutes.

Ingredients you will need

Cooking Oil

Pop

Equipment you will use

Frying Pan

Remove to a paper towel-lined plate, sprinkle with reserved salt and repeat. Can be held warm in a 275 degrees F oven for 15 minutes.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

Oven

Serve with lemon wedges, the remaining 1 tablespoon minced parsley, and the Fritter Dipper Sauce.

Ingredients you will need

Lemon Wedge

Parsley

Sauce

In the small bowl of a food processor fitted with the bottom blade, add the egg yolk, vinegar, horseradish, and salt and pulse to combine. With the motor running, very slowly add in the olive oil in a fine stream.

Ingredients you will need

Horseradish

Olive Oil

Egg Yolk

Vinegar

Salt

Equipment you will use

Food Processor

Bowl

Once mayonnaise is created, add the remaining ingredients, and adjust seasoning if needed.

Ingredients you will need

Mayonnaise

Seasoning

Guy's Tip: If you have time, cover and refrigerate for 30 minutes allow flavors to marry.

Equipment

Ingredients

Servings:

1teaspoons

baking powder 177milliliters

room temperature beer, such as pale ale 1teaspoon

freshly ground black pepper 118milliliters

reserved clam broth 1Tbsp

butter 1Tbsp

canola oil 355milliliters

canola oil 1Tbsp

capers 850grams

pounds local littleneck or steamer clams, scrubbed, or 2 baby clams 118milliliters

cornmeal 1

egg yolk 2

egg yolks 237milliliters

all-purpose flour 6sprigs

fresh thyme 2cloves

garlic, minced 6cloves

garlic, smashed 1teaspoon

prepared horseradish 1

whole jalapeno, seeds removed and roughly chopped 1teaspoon

minced jalapeno 2teaspoons

kosher salt, divided 1

lemon, quartered lengthwise 10servings

Lemon wedges, for garnish 1

lemon, zested 237milliliters

extra-virgin olive oil 59milliliters

finely chopped onion 2Tbsps

roughly chopped fresh Italian parsley 2Tbsps

minced Italian parsley, divided 1teaspoon

freshly cracked black pepper 1

red bell pepper, 1/4-inch diced 1teaspoons

red chile flakes 0teaspoons

salt 2Tbsps

unsalted butter 118milliliters

white wine 2Tbsps

white wine vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.