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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources