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Fried Clams with Squid Ink Anchoïade

Photo by: Michael Piazza / Craigie on Main
Craigie on Main's fried clams are served with an anchovy- and garlic-based sauce.

Posted: January 30, 2018

Courtesy of chef Tony Maws, Craigie on Main, Cambridge, Mass.; this recipe is part of Wine Spectator's Super Bowl LII pairing feature.

Fried Clams with Squid Ink Anchoïade

Recipe notes: Fans of oysters or scallops can easily substitute either for the clams in this recipe. The panko breadcrumbs are seasoned with Japanese shichi-mi tōgarashi, a ground chile pepper–based mixture of spices and seeds; chile powder or other seasonings may be substituted. Anchoïade is a Provençal dip, comparable to an anchovy-based aioli; chef Maws adds squid ink for color, salinity and minerality, but it may be omitted. At Craigie on Main, the fried clams are garnished with a confetti of finely chopped dehydrated olives, chives, pickled Jimmy Nardello peppers and preserved lemon.

  • 2 pounds whole-belly Essex clams
  • 1 cup flour
  • 1/2 teaspoon salt, or to taste
  • 1 cup panko bread crumbs
  • 2 eggs
  • 1/2 teaspoon shichi-mi tōgarashi, or to taste
  • Peanut oil for frying
  • Squid Ink Anchoïade (recipe below)

1. In a bowl or on a platter, sift flour with salt. In a second bowl or platter, whisk 2 eggs. In a third bowl or platter, mix panko with tōgarashi.

2. Rinse clams and pat dry. Dredge clams in flour, fully covered but with no clumps, then in egg mixture, then in panko mixture, and set aside for frying.

3. In a large pot or high-walled pan, heat peanut oil to 375° F. (Do not fill the pot more than half-way with oil.)

4. Without crowding the pot, carefully add clams, a few at a time. Clams will cook quickly, in about 35 to 45 seconds. Once they turn a light golden color, remove them with a slotted spoon and rest on a paper towel to drain. Repeat until all the clams are fried. Sprinkle with salt to taste. Serve with Squid Ink Anchoïade and garnish as desired. Serves 4.

Squid Ink Anchoïade

  • 2 anchovies
  • Salt to taste
  • 2 garlic cloves
  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • 1 tablespoon squid ink (optional)
  • Juice from one lemon
  • 3 tablespoons Banyuls/Sherry vinegar
  • 16 ounces olive oil
  • 1 big pinch of Espelette pepper powder

1. Using a mortar and pestle, mix anchovies, salt and garlic into a paste.

2. In a bowl, whisk together anchovy mix, egg yolks, mustard, squid ink, lemon juice and vinegar.

3. Slowly whisk in oil, in a slow stream. If the mixture is too stiff, thin with a splash of water.

4. Mix in the Espelette pepper and adjust seasoning to taste with salt, vinegar and/or lemon juice. Yields about 25 ounces.

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