For the Popcorn Clams
Heat a deep fryer or pot of canola oil to 175°C
Set up your three bowls for crumbing, one with flour, the next with egg and the final with breadcrumbs. Crumb the the clams by tossing in flour, then, dipping in beaten egg and then coating in crumbs. Repeat.
Once the oil is heated, cook the popcorn clams for around 2-3 minutes or until just starting to colour
Season well with salt and serve with the vinaigrette.
For the vinaigrette
Place all ingredients together in a large bowl and whisk well to combine.
Notes from TheWineList Food Writer, Laura Faire.
What do we order with this?
The Mahi Sauvignon Blancis definately our pick for enjoying with these crisp clams. It's on the menu and perfect for a hot summer afternoon!