Razor Clam Po'Boy with Apple and Kimchi Remoulade
Equipment
- Dutch Oven
Ingredients
For the Remoulade...
- 1/2 cup mayonaise
- 4 tbsp kimchi homemade or store-bought, chopped
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tsp dried mustard
For the Clams...
- 1 lb razor clams
- 1 cup buttermilk
- 1 cup panko
- 2 tbsp seasoning salt such as Momofuku Spicy Seasoned Salt
- neutral oil for frying
For the Sandwich...
- 4 sandwich rolls
- 1/2 English cucumber thinly sliced
- 1/2 Granny Smith apple halved and then thinly sliced
Instructions
For the Remoulade...
- In a small bowl, combine ingredients for the remoulade and stir well. Chill until ready to assemble the sandwiches.
For the Clams...
- Pat clams dry with paper towel. Soak in buttermilk for 30 minutes.
- In a Dutch Oven or heavy bottom pan, heat 2 inches of oil to approximately 375 degrees.
- Mix together panko and seasoning salt. Dredge clams in panko mixture. Working in batches fry for approximately 30-45 seconds a clam.
- Place cooked clams on a towel-lined plate to drain excess oil.
For the Sandwich...
- Cut each sandwich roll in half. Lay slices of cucumber and apple on the bottom half. Top with a generous portion of clams. Spread remoulade on roll tops and enjoy.
Notes
Momofuku Spicy Seasoned Salt is available online at https://shop.momofuku.com/pages/collections.