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shredded well-washed spinach mayonnaise Sweet Pickle capers mustard lemon juice steamer clams flour eggs salt cayenne cornmeal vegetable oil loaves
Viewed: 13 - Published at: 8 years agoIngredients
- 2 1/2 cups shredded well-washed spinach leaves
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped sweet pickle
- 2 tablespoons drained bottled capers
- 2 teaspoons Dijon-style mustard
- 2 teaspoons fresh lemon juice, or to taste
- 24 soft-shelled steamer clams, scrubbed
- all-purpose flour for dredging the clams
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- cornmeal for dredging the clams
- vegetable oil for deep-frying
- four 6-inch pita loaves
Method
- In a small bowl combine well the spinach, the mayonnaise, the pickle, the capers, the mustard, the lemon juice, and salt and black pepper to taste and chill the tartar sauce, covered.
- In a large saucepan of boiling water blanch the clams for 2 minutes, drain them in a colander, and rinse them under cold water.
- Remove the clams from the shells, peeling off and discarding the dark membranes, rinse them briefly under cold water, and drain them well.
- In three separate shallow dishes have ready the flour, the 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 mixture, letting the excess drip off, and dredge them in the cornmeal, transferring them as they are coated to a sheet of wax paper.
- In a kettle heat 1 inch of the oil to 375F.
- on a deep-fat thermometer, in it fry the clams in 2 batches for 1 minute, or until they are crisp, and transfer them with a slotted spoon to paper towels to drain.
- Cut 1/4 off one end of each pita, open the pita to form a pocket, and divide the fried clams among the pita pockets.
- Spoon some of the tartar sauce into each pocket, spreading it over the clams.
