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Clam Frites with Lemony Old- Bay Mayo

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Delicious, quick and easy + fun to eat & perfect for sharing. Eat the clams & the fries dunking them that gorgeous broth and mayo. I promise you will love this!

Ingredients

  • 4 garlic cloves roughly chopped
  • 2 French shallots diced
  • 1 bunch cilantro or parsley
  • 1 lemon
  • 1/4 cup olive oil + more for drizzling
  • 1/3 cup dry white wine
  • 1 tsp Better than Bouillon (Costco) Optional but delicious or use 1-2 bouillon cubes
  • 1 pound store bought frozen french fries
  • 2-3 lb littleneck clams @oysterblood

Lemony-Old Bay Mayo

  • 1/4 Cup Mayonnaise Kewpie or Vegenaise
  • 1/2 Tsp Dijon mustard
  • 2 Pinches Old Bay Seasoning or to taste
  • Chives thinly sliced
  • a few drops lemon juice
  • a little lemon zest

Instructions

  • Preheat the oven to 450.
  • Place clams in a large bowl set inside your sink. Submerge in cold water, add a small handful of salt and let them sit to expel sand.
  • Cook frozen french fries, according to package instructions, bake until golden and crisp.
  • Meanwhile, chop garlic
  • Dice shallots
  • Chop cilantro leaves and stems. Measure out your wine
  • Drain clams in a colander & rinse.
  • In a small bowl, combine mayo ingredients, taste, adjust as needed and set aside.
  • Set a large Dutch oven over medium heat and add extra virgin olive oil, swirling to coat the bottom of the pot. Once hot (not smoking) add garlic and shallots.
  • Cook, stirring with a wooden spoon, until the garlic is soft and very fragrant but not yet brown at the edges, 1-3 minutes (depending how hot your oil is).
  • Immediately add the cleaned clams and stir well to coat in the oil.
  • Pour in wine, bouillon paste, quickly stir to combine and then pop on a tight fitting lid. Cook, taking a peak occasionally, plucking out any clams that open and transferring them to a large serving bowl as you go. This process could take about 5-10 minutes but as long you’re removing the open ones as you go, they won’t overcook.
  • Once all the clams have opened, remove the pot from heat. Stir in the chopped cilantro and squeeze in the juice of half of a lemon. Pour the broth over the clams. Or pour some & reserve some for later. Drizzle the clams with more fresh olive oil.
  • Transfer some of the cooked french fries to the bowl of clams, scattering them over and allowing them to sink into the broth. Serve remaining fries in the side. Serve with more lemon.

Notes

If you prefer to deep fry or air fry your fries, please do! They’ll be great. I just find that baking them is easy and cleaner.