Yuengling® Lager Breaded Clam Strips

Menu Part: 
Entree
Cuisine Type: 
American

Icelandic Seafood Brand from High Liner Foods introduces Yuengling® Lager Breaded Clam Strips. A seafood favorite reinvented, with America’s favorite lager for a genuine authentic beer flavor.

Ingredients

4 – 8 oz. Yuengling® Lager Breaded Clams
1 Fresh hoagie roll
3-4 thin slices of red onion
4-6 dill pickle slices
¼ cup finely shredded green cabbage
Drizzle with Garlic Aioli to taste

Redskin Potato Salad
2 pounds of red skinned potatoes (not over 2 inch diameter)
3 tablespoons of olive oil
1 ½  tablespoons of red wine vinegar
1 tablespoon finely minced onion
⅓ cup of chopped scallions
¾ teaspoon of salt
¼ teaspoon freshly ground pepper
1 tablespoon chopped parsley
¾ cup of mayonnaise

Garlic Aioli
¾  cup mayonnaise
3 cloves garlic, minced
2 ½  tablespoons lemon juice
¾  teaspoon salt
½  teaspoon ground black pepper

Additional Tips

Additional Tips

  • For redskin potato salad:  Boil the unpeeled potatoes until fork tender (20-25 minutes). Drain and while they are still hot, slice them into a mixing bowl. Sprinkle the oil and vinegar over the potatoes. Add the onions, scallions, salt, pepper and parsley. Stir to mix thoroughly. Cover and let marinade at least one hour. Stir in the mayonnaise and chill before serving.
  • Slice hoagie roll in half and spread garlic aioli on both sides of roll
  • Layer red onion and dill pickles on bottom half of roll
  • Deep fry Yuengling Lager Breaded Clam Strips for about 1  minute (do not overcook)
  • Add Yuengling® Lager Breaded Clam Strips to hoagie roll
  • For the Garlic Aioli:  Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl.

Sprinkle with green cabbage slices and drizzle garlic aioli to taste

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources