I never even heard of a bottled clam until I was in my mid-twenties - I suppose it’s not entirely unusual if you didn’t get the privilege of growing up in a coastal region.
The bar clams made an appearance on a charcuterie board. They were presented as-is: jar opened and served alongside cheddar cheese, pickled carrots, dill, and buttery crackers. At first blush, I thought this was such a strange offering, but I am always game for a new tasting experience, and so I tucked in.
As I nibbled, I experienced the interplay of the tangy sourness of the pickles playing alongside the warm, savoury quality of the clams, the buttery richness of the cheddar, and the intermittent sips of lager, I was utterly blown away at how perfect this combination was. The best part is that this isn’t a new combination, it’s a classic offering you will find across Prince Edward Island.
I really took to the idea of the combination of richness, acidity, and herbaceousness as I thought about a storyboard for the PEI bottled clam. On a random Wednesday evening after a dinner at a sushi restaurant with friends, I thought about using the bar clam as the star of such a treatment. I was hopeful, as I do love a summer outdoor feasts of fried clams, but I wanted to be sure to include those whispers of what makes a classic bottled clam graze such a gem.
In my tempura dish, I use a Japanese pre-made tempura mix. Frankly, I think it’s better than fiddling around at home measuring this and that. I’m a chef who is all about making it from scratch, but there are certain things where the convenience product just makes sense; for me, this is one of them.
The smoked paprika aioli works so well here - it’s sweet, smoky, acidic, and garlicky. If I’m honest, these clams are so poppable that I’m not sure if one jar will suffice; I might suggest keeping a second jar close at hand.
You can serve these tempura clams as rustic or as fancy as you’d like. To go for a more composed dish, swoop the aioli across the bottom of a plate and stack the clams on top, then nestle sprigs of dill in the nooks and crannies. If you can’t be bothered with faffing about, just sprinkle some chopped dill over the works and serve the smoked paprika in a small bowl on the side and tuck in.
Bar Clam Tempura
Created by Chef Ilona Daniel
Serves 3-4 as a snack
For the clams:
- 1 jar bottled bar clams, drained and gently patted dry
- 1 cup tempura batter made according to the package directions or make your own
- 1 cup (120 g) all-purpose flour
- 1 cold large egg
- 200 ml ice water
Directions:
In a small saucepot, heat vegetable oil to 350 F. Dip the bar clams into the batter and allow excess to drain.
Gently place the battered clams into the hot oil. Allow to cook for about one minute. Tempura batter doesn’t achieve a deep golden brown; what you are looking for is to feel a crispness. Once you achieve this, remove the clams from the oil and drain on a paper towel.
Serve garnished with fresh dill, lemon, and the aioli.
For the aioli:
- 1 cup mayonnaise
- 1/4 cup fresh lemon juice
- 4 large garlic cloves, minced
- 1 Tbsp smoked paprika
- 1/2 tsp onion powder
- Pinch of salt and pepper
Directions:
Stir to combine; add fresh dill and lemon for garnish if desired
Chef Ilona Daniel's food column, Hearth Keeper, runs each month. She welcomes comments from readers by email at [email protected] or on twitter
