The Dish: Boston College Clam Roll
The Dish Archive: The Dish: Boston College Clam Roll
-- NE Style hot dog roll, buttered and grilled
-- 6oz. Fresh NE whole belly frying clams
-- 1 c. evaporated milk
-- 1/2 c. water
-- 1 1/2 c. white a.p. flour
-- 3/4 c yellow corn flour
-- put clams in water/milk mixture,
-- shake off excess liquid,
-- place in flour mixture.
-- lightly dredge clams in flour mixture,
-- shake off excess flour.
-- deep fry clams in 350 degree veggie oil for 1.5-2 minutes (depending on size).
-- drain on paper towels or a pizza plate, place clams in the grilled roll, and serve w/ tartar sauce.