Chef Benny Doro

Details

• Prep Time:
  15 min
• Cook Time:
  12 min
• Ready Time:
  27 min

Ingredients

• 2 cups dry white wine
• 1 1/2 pounds clams or mussels, scrubbed and de-bearded
• Rice flour
• Water
• Salt and pepper
• 2 cups canola oil
• Almond-Scallion Sauce, recipe follows
• Chopped scallions or chives, for garnish

Almond-Scallion Sauce:

• 1/4 cup aged sherry vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, chopped
• 1 tablespoon honey
• 3 tablespoons sliced almonds, toasted
• 1/4 cup sliced scallions
• 1/2 cup olive oil
• Salt and freshly ground pepper

Directions

Bring wine to a boil in a large stockpot or Chinese steamer. Add the mussels, stir, cover, and cook until the mussels have opened. Remove the clams to a sheet pan with a slotted spoon, discarding any clams that do not open. Remove the clams from the shell and place in a bowl.

Place 2 cups of the rice flour into a large bowl and add enough water until it becomes a light batter, about the consistency of crepe batter. Season with salt and pepper.

Heat oil in a high-sided sauté pan until it reaches a temperature of 360 degrees F. Season the clams with salt and pepper, dip the clams into the batter, and then fry until lightly golden brown, about 30 to 45 seconds. Drain the clams on a sheet pan lined with paper towels. Put a smear of the scallion sauce on the plate and add one clams and put a little dollop of the sauce on top and add finely chopped of chives on top.

Place vinegar, mustard, garlic, honey, almonds, and scallions in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified and season with salt and pepper, to taste.

Enjoy!
Benny

Step by step in photos here >>