Clam Fritters with smoked-paprika aioli

Name: Clam Fritters with smoked-paprika aioli
Yield: Makes about 16 fritters
Cuisine: American
Ingredients: Peanut or vegetable oil, for frying; 3 dozen Manila clams, scrubbed, shucked, and coarsely chopped; Peanut or vegetable oil, for frying; 3 dozen Manila clams, scrubbed, shucked, and coarsely chopped; 3 dozen Manila clams, scrubbed, shucked, and coarsely chopped; 2 tablespoons finely chopped fresh chives; Pinch of cayenne; ¼ cup (60 ml) milk; 2 teaspoons grated lemon zest; 1 teaspoon baking powder; ⅓ cup (75 ml) plain yogurt; ¼ cup (30 g) unbleached all-purpose flour; ½ cup (60 g) rice flour; 2 large eggs; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; Fresh lemon juice; 2 teaspoons pimentón (smoked Spanish paprika); 2 teaspoons pimentón (smoked Spanish paprika); ⅔ cup (165 ml) mayonnaise; 1 tablespoon olive oil; 3 large poached garlic cloves

Preparation info

Makes about
16
fritters

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This recipe is adapted from one by Craig Claiborne, the longtime food editor of the New York Times. A great believer in authentic American cooking, in 1976 he called this dish “Americana, pure and simple.” He used a lemon mayonnaise but I enjoy serving this with a smoked paprika aioli.

Ingredients

Smoked Paprika Aioli

3 large poached garlic cloves
1 tablespoon olive oil
⅔ cup

Americas
United States
Starter
Fish course
Pescatarian
New York
California

Method

To make the aioli, in a mini food processor, combine the poached garlic, olive oil, mayonnaise, pimentón, and lemon juice and pulse until smooth. Season with salt and pepper. Cover and refrigerate for at least 1 hour or up to 3 days.

Preheat the oven to 250°F 120°C). Line a bak