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Ingredients
- 1/2 c. mayonnaise
- 2 Tbsp. finely minced gherkin
- 2 Tbsp. capers
- 2 tsp Dijon mustard
- 2 tsp fresh lemon juice, or possibly, to taste
- 24 x soft-shelled steamer-type clam, scrubbed all purpose flour, for dredging
- 2 lrg egg
- 1/2 tsp salt
- 1/4 tsp cayenne cornmeal, for dredging vegetable oil, for deep-frying
Directions
- Preheat the oil to 375 degrees Fahrenheit.
- In a small bowl combine the mayonnaise, gherkins, capers, mustard, lemon juice and salt and black pepper. Cover and refrigeratethe sauce.
- In a large saucepan of boiling water blanch the clams for 2 min, drain them in a colander, and rinse them under cool water. Remove the clams from the shells, peeling off and discarding the dark membranes, rinse them briefly under cool water and drain them well.
- In three separate shallow dishes have ready the flour, the Large eggs beaten with the salt and cayenne, and the cornmeal. Dredge the clams, 1 at a time, in the flour, shaking off the excess. Dip them in the egg mix, letting the excess drip off, and dredge them in the cornmeal, transferring them as they are coated to a sheet of wax paper.
- Fry the clams for 1 minute, or possibly till they are crisp and golden brown, and transfer them with a slotted spoon to paper towels to drain.
- Make a cone from newspaper, fill with clams and top with the tartare sauce.
- Preparation time is 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 2 servings | |
| Calories 497 | |
| Calories from Fat 458 | 92% |
| Total Fat 51.7g | 65% |
| Saturated Fat 8.01g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 1298mg | 54% |
| Potassium 101mg | 3% |
| Total Carbs 3.8g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.59g | 2% |
| Protein 6.7g | 11% |
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