50 States Sandwich Challenge: Connecticut

Yes, it's true.  Fried Clam Rolls did originate in Massachusetts.  In fact, fried clams are mentioned as early as 1840, and are listed on an 1865 menu from the Parker House hotel in Boston (For 40 cents USD).  The modern deep-fried, breaded version is credited to Lawrence Henry "Chubby" Woodman in Essex, MA.  He allegedly created the first batch on July 3, 1916, in his roadside clam shack (still open, by the way, Woodman's of Essex).  So why is this being used as Connecticut's state sandwich? Well, other than being known for Lyme's disease and women's basketball, Connecticut also has more clam shacks per capita than anywhere else in the country.  And do you know what they serve at clam shacks?  Fried Clam Rolls.  So, sorry Massachusetts, you've been swagger jacked by Connecticut, but I'm sure another New England state would never do that to you.  Fried clams are not just an iconic food to Massachusetts but to all of New England.  So like every southern state has its own barbecue (that we will visit throughout this project), every New England state has its own version of a fried clam roll. (And lobster roll.  And hot dog.)  The recipe, I'm using today features clams soaked in buttermilk and spicy pickle dressing instead of tartar sauce, so buckle up because this sandwich has the most ingredients to date.  

Ingredients

Clams and Peppers:

8 ounces fresh clam bellies

1/2 cup pickled peppers, such as B and G, sliced

1 cup buttermilk 

Sauce:

1/2 cup mayonnaise, preferably Japanese, such as Kewpie

1/4 cup drained pickles, chopped 

1 to 2 tablespoons lemon juice 

1 tablespoon chopped capers 

1 tablespoon finely minced fresh parsley

Kosher salt and freshly cracked black pepper

Sandwiches:

4 cups shredded romaine lettuce

2 tablespoons red wine vinegar 

2 quarts neutral oil, for frying 

1 cup fine cornmeal

1 cup all-purpose flour 

1 cup grated Parmigiano-Reggiano 

1 teaspoon garlic powder 

1 teaspoon Spanish paprika 

Kosher salt and freshly cracked black pepper 

4 hot dog buns or brioche long rolls 

4 tablespoons unsalted butter, at room temperature

1. Put the clams and peppers in a bowl.  Add the buttermilk and let soak, refrigerated for at least 8 hours or overnight. 

2. Make that sauce: Combine the mayo, pickles, lemon juice, capers, and parsley in a bowl.  Season with salt and pepper.

3. Toss the shredded lettuce with the vinegar and set aside.

4. Heat the oil in a large, deep pot until you get the oil to 360 F.  Line a plate with paper towels (for draining).

5. Combine the cornmeal, flour, parmesan, garlic powder, paprika, salt, and pepper.

6. Scoop the clams and peppers out of the buttermilk and toss in the flour mixture to evenly coat.

7. Fry the clams and peppers in the hot oil until brown, about 2 minutes.  Then drain on the towel-lined plate. 

8. Toast those buns!

9.  Spread the sauce on both sides of the buns and top with lettuce, fried clams, and peppers.