Pairs well with Clam Frites
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Clam Frites
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Classic clam frites featuring crispy homemade French fries, white wine-steamed clams, and a tangy pickled chili mayo for dipping.
00:25:00 total
Serves 2
medium
Main Various
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Ingredients
- little neck clams - 2 pounds (about 2 pounds, purged in salt water)
- potatoes - watch the video to see (starchy variety, peeled for fries)
- salt - watch the video to see (for purging clams and seasoning fries)
- neutral oil - enough for deep frying (for frying fries, such as vegetable or canola oil)
- shallot - 1 (1 shallot, finely chopped)
- garlic cloves - 3-4 cloves (3 to 4 cloves, minced)
- white wine - 1/4 cup (about 1/4 cup for steaming clams)
- butter - watch the video to see (small amount for sautéing aromatics)
- lemon juice - 2 tablespoons (about 2 tablespoons, fresh)
- fresh parsley - 2 tablespoons (a couple tablespoons, chopped)
- mayonnaise - watch the video to see (for pickled chili mayo dipping sauce)
- pickled cherry peppers - watch the video to see (such as cherry pepper hogi spread, for mixing into mayo)
Instructions
- Purge the clams: Place clams in a bowl with salt water salty like the ocean to encourage them to filter out sand and grit. Refrigerate for about 30 minutes.
- Prepare the potatoes: Peel potatoes and cut into thick, rustic fries. Soak in cold water for at least 30 minutes to remove surface starch and prevent browning.
- First fry of the French fries: Dry the potatoes thoroughly. Heat neutral oil in a Dutch oven to 250-275°F (120-135°C). Fry potatoes in batches for 3-5 minutes until tender but not browned. Drain on a wire rack and cool to room temperature.
- Steam the clams: In a lidded skillet, melt butter over medium-high heat. Add chopped shallot and garlic, sauté briefly to infuse butter without browning. Add clams and 1/4 cup white wine. Cover and steam for 5-7 minutes until clams open. Discard any unopened clams after 10 minutes. Remove from heat.
- Finish clams: Add 2 tablespoons fresh lemon juice and chopped parsley to the steamed clams. Keep warm.
- Second fry of the French fries: Heat oil to 350-375°F (175-190°C). Fry the cooled fries in batches until golden brown and crispy. Drain on wire rack.
- Make pickled chili mayo: Mix mayonnaise with pickled cherry peppers and a splash of lemon juice. Stir well and set aside.
- Season fries and serve: While fries are hot, generously salt them for even flavor. Serve fries alongside steamed clams and pickled chili mayo. Optionally dip fries in the clam broth.
