2 1/2 c Shredded well-washed spinach
-leaves
1/2 c Mayonnaise
2 tb Finely chopped sweet pickle
2 tb Drained bottled capers
2 ts Dijon-style mustard
2 ts Fresh lemon juice; or to
-taste
24 Soft-shelled steamer clams;
-scrubbed
All-purpose flour for
-dredging the clams
2 lg Eggs
1/2 ts Salt
1/4 ts Cayenne
Cornmeal for dredging the
-clams
Vegetable oil for
-deep-frying
Four 6-inch pita loaves
In a small bowl combine well the spinach, the mayonnaise, the pickle,
the capers, the mustard, the lemon juice, and salt and black pepper
to taste and chill the tartar sauce, covered.
In a large saucepan of boiling water blanch the clams for 2 minutes,
drain them in a colander, and rinse them under cold water. Remove the
clams from the shells, peeling off and discarding the dark membranes,
rinse them briefly under cold water, and drain them well. In three
separate shallow dishes have ready the flour, the eggs beaten with
the salt and cayenne, and the cornmeal. Dredge the clams, 1 at a
time, in the flour, shaking off the excess. Dip them in the egg
mixture, letting the excess drip off, and dredge them in the
cornmeal, transferring them as they are coated to a sheet of wax
paper. In a kettle heat 1 inch of the oil to 375F. on a deep-fat
thermometer, in it fry the clams in 2 batches for 1 minute, or until
they are crisp, and transfer them with a slotted spoon to paper
towels to drain. Cut 1/4 off one end of each pita, open the pita to
form a pocket, and divide the fried clams among the pita pockets.
Spoon some of the tartar sauce into each pocket, spreading it over
the clams.
Makes 4 sandwiches.
Yields
1 servings
