Fried Clams with Purple Potato Chips and Ramp Salsa Verde
Chef Tony Maws of Craigie Street Bistrot – Cambridge, MA
Adapted by

Yield: 2 Servings

Fried Clams and Potato Chips with Ramp Salsa Verde on StarChefs.comIngredients:

    Ramp Salsa Verde:
  • 1 anchovy, soaked in water if salted
  • 1 clove garlic
  • 1 pound ramps, cleaned and sliced thin
  • ½ bunch parsley, thin chiffonade
  • ¼ bunch cilantro, thin chiffonade
  • ½ red onion, finely diced
  • 2 Tablespoons Banyuls vinegar
  • 4 Tablespoons extra virgin olive oil
  • Salt and pepper

    Potato Chips and Fried Clams:
  • ½ pound panko bread crumbs
  • 1 pint fryer clams, shucked
  • ½ cup all-purpose flour
  • 6 eggs, beaten
  • Vegetable oil, for frying
  • 1 pound purple potatoes, sliced thinly on a mandoline
  • Salt, to taste
  • Zest of 1 lemon

For Ramp Salsa Verde:

Make a paste in a mortar and pestle with the anchovy and garlic. Combine this in a bowl with the ramps, parsley, cilantro, red onion, vinegar and olive oil. Let the mixture macerate for 15 minutes. Add salt and pepper to taste.

For Potato Chips and Fried Clams:
Finely grind ¼ pound of panko bread crumbs, leaving the other ¼ pound coarse. Mix the coarse panko and ground panko together and season with salt and pepper. Dredge the clams in flour, then beaten egg, then panko mix. Heat two inches of oil in a frying pan to 275°F. Fry the potatoes until crispy but not browned. Drain on paper towels, season with salt. Fry the clams at 375°F until just crispy, less than 1 minute. Drain on paper towels, season with salt and lemon zest. Toss the clams with half the salsa verde. Serve clams with chips and remaining salsa verde.

Wine Pairing:
Gruet 2003 Chardonnay


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   Published: May 2006