Fried Clam Po’Boy - Love of Food

Fried Clam Po’Boy

Crispy fried clams served with remoulade sauce on a French baguette

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 25 min
Cook Time: 2 to 3 min

RECIPE
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Servings:

Yield: 4 Sandwiches

Ingredients:

12 ounces frozen, breaded clam strips
Oil for frying clam strips
4 - 6 inch sub rolls
3¼ cup shredded lettuce
8 slices tomato, sliced ¼ inch

Remoulade Sauce
3 tablespoons mayonnaise
1/8 teaspoon prepared horseradish
1 teaspoon ketchup
½ teaspoon Dijon mustard
1 teaspoon red onion, diced 1/8 inch
½ teaspoon capers, drained and chopped
¼ teaspoon parsley, chopped
¼ teaspoon tarragon leaves, chopped
1/8 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce

Allergens:

Eggs, Fish, Gluten, Milk, Mustard, Shellfish, Soy, Wheat

Nutritional Information

Directions:

Remoulade Sauce: Mix all the ingredients until well blended.
Cook fried clams according to package directions.
Sandwich Build: Split baguette in half lengthwise leaving it hinged. Spread 1 tablespoon Remoulade Sauce on bottom of each baguette. Top with ¼ cup cooked clam strips. Top with ¼ cup shredded lettuce and 2 slices tomato. Cover with crown of baguette