Fresh clam fritters with classic tartare sauce
Make the most of shellfish this summer by creating your own feast.
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Classic Tartare Sauce
|1 tsp||Dijon mustard|
|1||Salt & freshly ground pepper, to season|
|250 ml||Grape seed oil|
|1 tbsp||Tarragon, chopped|
|2 tbsp||Parsley, chopped|
|1 tbsp||Capers, rinsed|
|1 tbsp||Gherkin, chopped|
- If using the vacuum-packed Cloudy Bay surf clams, remove from the packet and split them open through the hinge of the shell. If using freshly gathered clams, once purged, put into the freezer for at least two hours. When taken out, they pop open as they defrost. Remove the raw meat. Add all the meat and juices to a food processor. Briefly pulse until the clams are roughly chopped.
- Melt 2 tablespoons of the butter in a frying pan and add the onion and cumin. Fry gently until golden. Remove from the pan, then cool. Beat the eggs, then add the flour and cooled onion. Mix well, then add the reserved clam meat, lemon zest and herbs. Season with pepper.
- To cook the fritters, heat the oil with the remaining butter and when hot, drop tablespoonsful of batter into the pan. Cook 4 or 5 at a time, turning over after 3 minutes to cook the other side.
- Remove to a paper towel and keep the fritters warm. Serve with classic tartare sauce.
Makes about 10-12 fritters.
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