Buttermilk Fried Clam Roll with Spicy Pickle Dressing

  • Yield : 4 rolls
  • Cook Time : 35m
  • Ready In : 35m
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  • 8 ounces fresh clam bellies
  • 1/2 cup pickled peppers, such as B and G, sliced
  • 1 cup buttermilk
  • 1/2 cup mayonnaise, preferably Japanese, such as Kewpie
  • 1/4 cup drained pickles, chopped
  • 1 to 2 tablespoons lemon juice
  • 1 tablespoon chopped capers
  • 1 tablespoon finely minced fresh parsley
  • Kosher salt and freshly cracked black pepper
  • 4 cups shredded romaine lettuce
  • 2 tablespoons red wine vinegar
  • 2 quarts neutral oil, for frying
  • 1 cup fine cornmeal
  • 1 cup all-purpose flour
  • 1 cup grated Parmigiano-Reggiano
  • 1 teaspoon garlic powder
  • 1 teaspoon Spanish paprika
  • Kosher salt and freshly cracked black pepper
  • 4 hot dog buns or brioche long rolls
  • 4 tablespoons unsalted butter, at room temperature


Step 1

For the clams and peppers: Put the clam bellies and peppers in a bowl, add the buttermilk and let soak, refrigerated, for at least 8 hours or overnight.

Step 2

For the sauce: Combine the mayonnaise, pickles, lemon juice, capers and parsley in a bowl. Season with salt and pepper.

Step 3

For the sandwiches: In a bowl, toss the shredded lettuce with the vinegar and set aside.

Step 4

Heat the oil in a large, deep, straight-sided pot until a deep-frying thermometer registers 360 degrees F. Line a plate with paper towels.

Step 5

Combine the cornmeal, flour, Parmesan, garlic powder and paprika in a shallow dish. Season with salt and pepper.

Step 6

Using a slotted spoon, scoop the clam bellies and peppers out of the buttermilk, leaving the excess behind. Toss in the flour-cheese mixture to evenly coat.

Step 7

Fry the clams and peppers in the hot oil until golden brown, about 2 minutes. Drain on the towel-lined plate and season immediately with salt and pepper.

Step 8

Heat a griddle or skillet over medium heat. Slice the buns in half lengthwise and butter the cut sides. Cook the buns butter-side down until toasted.

Step 9

Spread the sauce on both sides of the buns and top with lettuce, fried clam bellies and peppers.

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