Fried Clams with Purple Potatoes and Ramp Salsa Verde

Just because you don’t live near a clam shack, doesn’t mean you should be deprived of this staple of summertime in New England. Try Tony’s unique fried clam recipe in your own kitchen for a great outdoor-dinner crowd-pleaser!

Ingredients:
1 pint fryer clams
1/4 lb. panko bread crumbs
1/4 lb. panko bread crumbs, finely ground
6 beaten eggs
vegetable oil for frying
1 lb. purple potatoes, sliced fine on a mandoline
1 lb. ramps, cleaned and sliced thin
1/2 bunch parsley, thin chiffonade
1/4 bunch cilantro, thin chiffonade
1/2 red onion, brunoised
1 clove garlic
1 anchovy (soaked if salted)
2 Tblsp. Banyuls vinegar
4 Tblsp. Extra virgin olive oil
zest of 1 lemon
salt and pepper

CHIPS: Fry purple potato slices in oil at 275 degrees until crispy but not browned. Drain on paper towels, season with salt.

SALSA: Make a paste in a mortar and pestle with the anchovy and garlic. Combine in a bowl with the ramps, parsley, cilantro, red onion, vinegar and olive oil. Let macerate for 15 minutes. Check seasoning, adjust if necessary.

CLAMS: Mix the panko and finely ground panko together and season with salt and pepper. Dredge the clams in flour, then beaten egg, then panko mix.

Fry the clams at 375 degrees until just crispy, less than 1 minute. Drain on paper towels, season with salt and chopped lemon zest. Toss the clams with the salsa verde.

Serve with chips and remaining salsa verde.