Clam Tacos

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Bob’s Clam Hut
Kittery, Maine

Bob’s employees often hear from guests that no trip to the area is complete without a meal at the Clam Hut. Lobster rolls and fried clams are the specialty at this quintessential New England eatery, but this summer, Bob’s is mixing it up a bit by offering a Maine twist on the California fish taco. That summer favorite—fried clams—are stuffed into a taco shell, using tortillas made in nearby Portland and locally sourced clams.

Ingredients

Canola or peanut oil
8 oz. whole belly clams without shells (each about the size of a nickel)
All-purpose flour or blend of flours
4 corn tortillas
16-20 pickled red onion rings
Dressed coleslaw mix
Spicy tartar sauce
Lime wedge

Steps

1. Prepare fried clams: Heat oil in deep fryer to 350 F. Drop clams into flour and gently coat. Carefully move a finger inside the neck ring of each clam to ensure it’s fully coated.
2. Place clams in a colander and gently shake off excess flour. Place clams in fryer basket and drop directly into hot oil. Cook 2 to 3 minutes until golden. Remove from oil and transfer clams to paper towels to drain.
3. Skim oil or replace with fresh oil. Dip corn tortillas, one at a time, into hot oil in fryer; cook 2 seconds. Pat taco shell dry. (Don’t keep taco shell in fryer for long it will puff up like a tortilla chip.) 
4. For each taco, fill shell with small amount of coleslaw mix and 4 to 6 onion rings. Top with 1 to 2 tablespoons spicy tartar sauce; lay 2 ounces fried clams over sauce and garnish with lime.

More From FoodService Director

Industry News & Opinion

The USDA has awarded the Indiana State Department of Health a 2018 grant to help support farm-to-school programs in the state, WBIW reports.

The department will receive $98,468 over two years to support the Indiana State Department of Agriculture's Indiana Grown program, which is responsible for promoting local ingredients in school meals and other farm-to-school events.

The grant money will go toward creating resources and a promotional campaign to help districts incorporate fresh ingredients in meals. It will also be used to support and grow the state’s 11 farm-to-school...

Industry News & Opinion

Dining services at Boston College will this fall introduce a new layer in its sustainability efforts: reusable takeout containers.

The containers will make their debut at the school’s Stuart Dining Hall, The Heights reports .

To combat theft of the to-go boxes, the school will use a token system by which students who pay $8 to join the Green 2 Go program will receive tokens that they can them redeem for containers. Once used, they will return a container to a particular register and receive another token. If a student loses a box or token, they can buy their way back into...

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via spectrumlocalnews.com .

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code