Butter Clam Fritters With Wild Sorrel Aioli

• 1 cup flour
• 1 teaspoon salt
• 1/3 teaspoon baking soda
• 1/3 teaspoon cayenne
• 2 green onions
• 1 large egg beaten
• 1/3 cup buttermilk
• 2 tablespoons canola oil extra virgin
• 3 pounds clams butter, 10-12 clams
• 1 tablespoon fennel seed whole
• 1 tablespoon black peppercorn whole
• 6 cloves garlic smashed
• 1 cup dry white wine
• canola oil for frying
• salt
• 1 cup aioli Sorrel

1. Scrub clams well in a large bowl of cold water.
2. Add 2 tablespoons canola oil in a large pot over high heat. Drain clams from water and add to the pot with 6 cloves of smashed garlic, fennel seed, and peppercorns.
3. Sweat for about two minutes until fragrant. Add wine and cover. Cook for an additional 3-5 minutes over high heat until clams open. Discard any unopened clams.
4. Use tongs and remove clams and place them in a bowl and into the refrigerator to chill approximately 15 minutes. Meanwhile return pot back to heat and reduced liquid to au sec, or about a 1/4 cup. Set liquid aside.
5. Remove clams from refrigerator. Remove clam meat from shell. Finely chop clams and place them into a bowl. Pour reduced liquid over clams and set aside.
6. Whisk flour, baking soda and cayenne pepper until combined. Add clams, onions, egg and stir. Add buttermilk and mix well.
7. Add approximately 1 1/2 inches of canola oil to a heavy-bottomed pot over medium-high heat.
8. Make quenelles of batter using two spoons and gently place them into the hot oil. Cook for 3-5 minutes - or until batter is golden brown on all sides and center is fully cooked and not doughy.
9. Place hot fritters onto a paper towel lined plate to drain and cool slightly. Serve with Sorrel Aioli.

flour, salt, baking soda, cayenne, green onions, egg, buttermilk, canola oil, butter, fennel, black peppercorn, garlic smashed, white wine, canola oil, salt, aioli sorrel

Taken from www.yummly.com/recipe/Butter-Clam-Fritters-With-Wild-Sorrel-Aioli-1650648 (may not work)