Buttermilk Fried Clams with Chipotle Mayonnaise

SERVES 4

Chipotle peppers, added to mayonnaise, make a wonderful condiment for many dishes.

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For the chipotle mayonnaise:

1 cup mayonnaise

¼ cup finely chopped cilantro leaves

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice, or more to taste

4 large garlic cloves, minced, or more to taste

1½ teaspoons pureed chipotle peppers, or more to taste

1 teaspoon kosher salt, or more to taste

For the fried clams:

1 cup plus 2 tablespoons flour

¼ cup plus 2 tablespoons Old Bay Seasoning

¼ cup canola oil

Three 8-ounce jars of clams (about 30), rinsed and drained

1 cup buttermilk

To make the chipotle mayonnaise: stir the mayonnaise, cilantro, olive oil, lemon juice, garlic, chipotle peppers, and salt together in a small bowl. Season with more lemon juice, chipotle peppers, garlic, or salt to taste.

To make the clams: stir the flour and Old Bay Seasoning together in a small bowl. Soak the clams in the buttermilk and then drain. Heat half the oil in a large skillet over high heat until the oil is almost smoking, about 2 to 3 minutes. Dredge half of the clams in the seasoned flour and carefully lay them in one layer in the oil.

Fry the clams for 2 minutes until they’re golden brown and crispy. Flip the clams and cook them for another minute, then reduce the heat to medium-high and cook the clams for 1 minute more, until the second side is golden brown and crispy.

Lift the clams out of the oil with a slotted spoon and place them on paper towels to drain. Repeat, heating the remaining oil over high heat and frying the remaining clams in the same way. Serve the clams with the chipotle mayonnaise.