Clam and Cheese Sandwich

My brother made this Lenten suggestion. Instead of ham ,we used clam. Fresh clams are lightly fried and are crunchy and are sweeter than the canned ones. Now, my cheese choice needed to have flavor, yet not overpower the clams. The freshest clams will make a difference, so frozen is not a wise choice. Remoulade sauce rounds out the dish.

2 dozen top neck clams, shucked and hinge removed (from Crosby’s Crabs)
1 cup milk
1 cup flour
1 cup corn meal
1 teaspoon Old Bay seasoning
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 brioche buns
2 plum tomatoes, sliced
1/4 cup of shredded cabbage
2 slices cheddar cheese
1/4 cup remoulade sauce

Oil for cooking.

Soak shucked clams in milk for 10 minutes.

In a pie pan, mix flour, corn meal, Old Bay, garlic powder, and pepper.

Coat bottom of skillet with oil and heat to medium.

Toss clams in flour and add to oil. Brown on both sides.

Top with cheese.

Toast buns on both sides.

Add layer of remoulade to bun and add cabbage.

Add clam with cheese to bun,

Add tomato, remoulade, and top bun.


6 Comments Add yours

  1. CarolCooks2 says:

    After looking up remoulade sauce I think my boys (who ) love clams would love this…Thank you for following CarolCook2. Dan πŸ™‚

    Liked by 1 person

    1. Thanks. I have a remoulade recipe on the blog too. I love the stuff on sweet potato fries

      Liked by 1 person

      1. CarolCooks2 says:

        Thanks Dan I will check it out πŸ™‚


  2. CarolCooks2 says:

    Hi Dan can’t find your remoulade recipe if you can copy me the link that would be great πŸ™‚


  3. CarolCooks2 says:

    Thanks Dan πŸ™‚


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s