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

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources