Deep Fried Clams

Yield: 2 servings
Preparation is easy
Preparation time is 30 minutes

Ingredients

• 1/2 cup mayonnaise (125 milliliters)
• 2 tablespoons finely chopped gherkins
• 2 tablespoons capers (30 milliliters)
• 2 teaspoons Dijon mustard (10 milliliters)
• 2 teaspoons fresh lemon juice, or to taste
• 24 soft-shelled steamer clams, scrubbed
• All-purpose flour for dredging
• 2 large eggs
• 1/2 teaspoon salt (a good pinch)
• 1/4 teaspoon cayenne ( a pinch)
• Cornmeal for dredging the clams
• Vegetable oil for deep-frying

Directions

1. Preheat the oil to 375 degrees Fahrenheit
2. In a small bowl combine the mayonnaise, gherkins, capers, mustard, lemon juice and salt and black pepper. Cover and chill the sauce.
3. 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.
4. 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.
5. Fry the clams for 1 minute, or until they are crisp and golden, and transfer them with a slotted spoon to paper towels to drain.
6. Make a cone from newspaper, fill with clams and top with the tartare sauce.