This dish channels the best of the clam shacks that dot the East Coast. Here, a crunchy cornmeal coating and a quick dip in hot oil render these soft-shell clams succulent and juicy. As an accompaniment, chopped sorrel gives aioli a lemony lift and gorgeous color for a nice twist on tartar sauce. For fun, serve them to your guests the way we do in the restaurants—in little paper cones. They’re not hard to fold, make for great oil-absorbing containers, and make you feel like you’re on the boardwalk.

　　

Ingredients

serves 4

　　Canola oil, for frying

　　1 1/2 cups sifted all-purpose flour

　　1/2 cup sifted cornmeal

　　Kosher salt and freshly ground pepper

　　24 freshly shucked soft-shell clams

　　1 cup milk

　　Sorrel Aioli (recipe follows)

　　

Sorrel Aioli

1 fresh egg yolk

　　2 tablespoons water

　　1 teaspoon Dijon mustard

　　Juice of 1/2 lemon

　　10 sorrel leaves, chopped

　　1 1/2 cups canola oil

　　Kosher salt

　　

Step 1

Fill a deep, heavy pot with 3 inches of canola oil and heat to 350°F.

　　

Step 2

Combine the flour and cornmeal on a shallow plate and season with salt and pepper. Dip each clam into the milk, then dredge in the flour mixture.

　　

Step 3

Fry the clams in batches until golden brown, about 4 minutes. Remove to a paper towel–lined plate and season with salt while hot. Serve with the aioli for dipping.

　　

Sorrel Aioli

Step 4

Place the egg yolk, water, mustard, lemon juice, and sorrel in a food processor. Pulse a few times to combine. With the motor running, add the oil in a slow, steady stream. Season to taste with salt.

　　Ethan Stowell's New Italian Kitchen