Michael Symon’s Fried Clams with Tartar Dipping Sauce | Symon Dinner’s Cooking Out | Food Network

Michael marinates his clams in evaporated milk and hot sauce to add extra flavor to each crispy bite!
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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Fried Clams with Tartar Dipping Sauce
RECIPE COURTESY OF MICHAEL SYMON
Level: Intermediate
Total: 1 hr 30 min (includes marinating time)
Active: 30 min
Yield: 4 servings

Ingredients

Fried Clams:

One 12-ounce can evaporated milk
1 tablespoon your favorite hot sauce or to taste
Kosher salt and freshly ground black pepper
2 dozen shucked Ipswich or steamer clams
1 cup corn flour
1 teaspoon garlic powder
1 teaspoon onion powder
Neutral oil for frying, like canola oil

Tartar Sauce:

1 cup store-bought horseradish sauce
1/4 cup minced dill
1/4 cup sweet relish
1/2 medium red onion, grated on large holes of a box grater
Juice of 1 lemon
Hot sauce to taste
1 lemon cut into wedges

Directions

Special equipment: a grill; a deep-fry thermometer

For the fried clams: In a large bowl, whisk together the evaporated milk and hot sauce. Season with salt and pepper. Add the clams. Allow to marinate in the refrigerator for up to an hour.
In a medium bowl, whisk together the corn flour, garlic powder and onion powder. Season with salt and pepper and set aside.

For the tartar sauce: In another medium bowl, whisk together the horseradish sauce, dill, sweet relish, red onion, lemon juice and hot sauce. Season with salt and pepper. Set aside.

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.

Pour 4 inches of neutral oil into a heavy-bottomed Dutch oven placed over the hot side of the grill. Allow the oil temperature to reach 350 to 360 degrees F.

Pull the clams out of the evaporated milk, allowing excess liquid to drain off. Add to the seasoned corn flour and toss to coat. In two batches, drop the breaded clams into the hot oil and fry until golden brown and crisp, 1 to 2 minutes. Remove to a paper towel-lined rimmed baking sheet and season with salt. Repeat with the remaining clams. Serve with the tartar sauce and lemon wedges on the side.

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Michael Symon’s Fried Clams with Tartar Dipping Sauce | Symon Dinner’s Cooking Out | Food Network

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