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Cloudy Bay Popcorn Clams with Spicy Vinaigrette

popcorn clams, the boatshed cafe, punga cove
For the Popcorn Clams

  • 1/2 cup flour, seasoned with salt and pepper
  • 2 eggs, beaten
  • 1 cup fresh bread crumbs
  • 500g Cloudy Bay Popcorn clam meat.

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

  • 250ml fish sauce
  • 125ml water
  • 60ml rice wine vinegar
  • 60ml fresh lime juice
  • 100g caster sugar
  • 2 cloves garlic, minced
  • 1 red chilli, finely diced, seeds included (or more if you like it hot)

Place all ingredients together in a large bowl and whisk well to combine.

Notes from TheWineList Food Writer, Laura Faire.

  • This viniagrette recipe makes 2 cups, feel free to halve it.  If you would like to use this over summer, it works very well if you treat it like the Thai sauce Nuoc Cham.  Bring to the boil, simmer until the sugar has disolved.  Cool and store in the fridge until all used up or basically forever. Delicious with all seafood.
  • Cloudy Bay Clams suppliers, click here, also their website is lovely and has a couple of other delicious recipes.

 

Mahi Sauvignon

 

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!


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Why recipes from Laura? 

  • Many of you know Laura from talking through your orders over the phone. Or you already get her great emails.

    Laura came to The Wine List from her background as a food writer. Before having her 3 girls Laura published 2 cookbooks, spent 3 years writing a weekly column with the Sunday Star Times. Appeared as a regular on Good Morning TV and wrote recipes and styled food photos for numerous magazines and food companies. She trained at Leith’s School of Food and Wine in London as a chef.  Worked as a chef here and in AU, had a catering company and ran the Nestle New Zealand Test Kitchen.