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Tailgate like a Patriot with These New England-Style Clam Rolls

Tailgate like a Patriot with These New England-Style Clam Rolls:

Throwing a Super Bowl party? As a favor to your guests who want to eat more than delivery pizza, we’ve tracked down some of the best chefs in America and asked them to spill their favorite crowd-pleasing, game day recipes. Everything is delicious, simple to prepare, and pairs great with a beer.


Adam Evans, executive chef at The Optimist restaurant in Atlanta, makes New England-style fried clam rolls extra spicy by adding kimchi vinegar and pickled peppers.

SPICY NEW ENGLAND-STYLE CLAM ROLL WITH PICKLED PEPPERS

INGREDIENTS:
1 lb. clam belly strips
1 cup buttermilk
2 cup seasoned flour (recipe below)
4 cup peanut or vegetable oil for frying
8 top-loaded hotdog rolls
¼ lb. unsalted butter
8 tsp. mayo (such as Duke’s)
¼ cup jarred kimchi, chopped, in liquid from jar
½ cup picked cilantro leaves
1 cup jarred mixed pickled peppers
Salt and fresh black pepper to taste
Lemon wedges for finishing

THE METHOD:

  1. Cover the clams in buttermilk and place in an airtight container, store in fridge up to 24 hours before they will be used, this helps tenderize them.

  2. In a large soup pot or table-top fryer preheat the peanut or vegetable oil over medium-high heat or until oil reaches 350 degrees.

  3. Place seasoned flour in a large bowl, drain buttermilk from clams and dredge in seasoned flour until well coated. Let sit in flour.

  4. For the rolls, melt 2 tablespoons of butter over medium heat in a sauté pan. Place rolls on one side in pan and let toast until golden brown, about 5 minutes, remove when brown and repeat on the other side.

  5. Start frying the clam strips in batches, making sure not to overcrowd the fryer. With a slotted spoon or tongs, remove clam strips when golden brown (after about 2 minutes), transfer to a paper towel or newspaper to drain oil, immediately season with salt and pepper to taste.

  6. Once all clams are fried, place in a large mixing bowl and mix in kimchi, and kimchi liquid and toss to coat. Line up the toasted hot dog rolls on a large serving plate, place mayo in bottom of rolls, start packing rolls with fried clam strips and top with pickled peppers, a squeeze of lemon, and cilantro leaves. Best served as hot as possible.

Seasoned Flour:
1 cup all purpose flour
2 Tbsp. corn starch
1 Tbsp. kosher salt
1 Tbsp. cracked black pepper
1 Tbsp. smoked paprika

The Method: Combine all ingredients.


Alyson Sheppard is the resident hangover specialist at Playboy.com. Follow her on Twitter: @amshep

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