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Brissin Clam Fritters (Guy Fieri) Recipe

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Brissin Clam Fritters (Guy Fieri)
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Ingredients
35
Count
Nutrition
657
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Fritter Batter:
  2. For the clams: In a large pot over high heat, add the oil and when hot, add the thyme, jalapeno, garlic, and lemon. Cook for 1 minute, and then add the white wine, red chile flakes, and butter. Bring this mixture to a boil and then add the clams. Cover and reduce heat to medium-low and steam for 10 to 15 minutes. Remove the clams and strain over a bowl, reserving the cooking liquid. When clams are cool enough to handle, remove from their shells and chop.
  3. Guy's tip: If using canned baby clams, build the clam liquid the same as above and then add the baby clams and 1/3 cup of the can liquid into the broth, turn off heat and let sit 15 minutes. No need to chop these!
  4. For the fritter batter: In a medium saute pan over medium-high heat, add the butter and, when melted, add the red bell pepper, onions, and jalapenos. Saute for 3 to 4 minutes, and then add the garlic and 1 tablespoon of the parsley and cook for 1 minute more. Remove to a plate to cool.
  5. In a large bowl, add the flour, cornmeal, 1 teaspoon salt, pepper, and baking powder. Mix well. Make a well in the center and add the beer and the egg yolks, and fold together with a rubber spatula until well combined. Add in the cooled vegetable mixture, the chopped clams, and 1/2 cup to 1 cup of the reserved, strained cooking broth. You are looking for the consistency of pancake batter.
  6. In a large skillet over high heat, add the canola oil and when hot (200 degrees F) add the fritter batter in 1/3 cup amounts, careful not to crowd. Be cautious, these pop sometimes, splattering hot oil. Cook for 4 to 5 minutes, gently turn over and cook for an additional 3 to 4 minutes. Remove to a paper towel-lined plate, sprinkle with reserved salt and repeat. Can be held warm in a 275 degrees F oven for 15 minutes.
  7. Serve with lemon wedges, the remaining 1 tablespoon minced parsley, and the Fritter Dipper Sauce.
  8. Fritter Dipper Sauce:
  9. In the small bowl of a food processor fitted with the bottom blade, add the egg yolk, vinegar, horseradish, and salt and pulse to combine. With the motor running, very slowly add in the olive oil in a fine stream.
  10. Once mayonnaise is created, add the remaining ingredients, and adjust seasoning if needed.
  11. Guy's Tip: If you have time, cover and refrigerate for 30 minutes allow flavors to marry.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 657.33 Kcal (2752 kJ)
Calories from fat 566.72 Kcal
% Daily Value*
Total Fat 62.97g 97%
Cholesterol 58.26mg 19%
Sodium 533.85mg 22%
Potassium 142.94mg 3%
Total Carbs 18.31g 6%
Sugars 0.96g 4%
Dietary Fiber 1.51g 6%
Protein 3.89g 8%
Vitamin C 14.8mg 25%
Vitamin A 0.2mg 6%
Iron 3.4mg 19%
Calcium 36.2mg 4%
Amount Per 100 g
Calories 425.44 Kcal (1781 kJ)
Calories from fat 366.79 Kcal
% Daily Value*
Total Fat 40.75g 97%
Cholesterol 37.71mg 19%
Sodium 345.52mg 22%
Potassium 92.52mg 3%
Total Carbs 11.85g 6%
Sugars 0.62g 4%
Dietary Fiber 0.98g 6%
Protein 2.52g 8%
Vitamin C 9.6mg 25%
Vitamin A 0.1mg 6%
Iron 2.2mg 19%
Calcium 23.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.1
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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