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 University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources