Crispy Clam Po' Boy Sandwich

The po' boy traces its name to New Orleans, where hearty sandwiches once fed striking streetcar workers. This version piles crispy buttermilk-soaked whole-belly clams, Creole-spiced and cornmeal-fried, into soft French bread with cool lettuce and tangy mayo-mustard.

Serves 4 · 20 min prep · 18 min cook

Estimate for one serving

• 720 cal
• 28g protein
• 74g carbs
• 34g fat
• 3g fiber

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Ingredients

• 1.25 lb fresh shucked whole-belly clams
• 1.5 cups buttermilk
• 2 Tbsp hot sauce
• 1 cup all-purpose flour
• 3/4 cup cornmeal
• 1.5 Tbsp Creole seasoning
• 1 tsp kosher salt
• 5 cups neutral oil for frying
• 4 soft French bread loaves or hoagie rolls
• 1/2 cup mayonnaise
• 2 Tbsp Creole mustard
• 3 cups shredded iceberg lettuce
• 2 large tomatoes ripe tomato slices
• 1 cup dill pickle chips
• 1 lemon lemon wedges

Instructions

1. 1Combine buttermilk and hot sauce in a bowl. Add the clams, stir to coat, and let them soak 15 to 20 minutes in the refrigerator.
2. 2Whisk flour, cornmeal, Creole seasoning, and salt in a shallow dish. Heat oil in a deep heavy pot to 360–365°F.
3. 3Drain clams from the buttermilk, dredge thoroughly in the seasoned flour mixture, and shake off excess. Fry in batches 2 to 3 minutes until deep golden and crisp, turning once. Drain on a wire rack and keep warm.
4. 4Split the French bread loaves lengthwise without cutting all the way through. Lightly toast the cut sides under a broiler or in a dry skillet until just golden.
5. 5Stir mayonnaise and Creole mustard together for a quick remoulade-style spread. Generously slather both sides of each loaf.
6. 6Pile shredded lettuce on the bottom half of each loaf, then arrange tomato slices and pickle chips.
7. 7Heap a generous mound of hot crispy fried clams over the vegetables. Squeeze a lemon wedge over the clams if desired.
8. 8Close the sandwiches, press gently, cut in half on the bias if preferred, and serve immediately while the coating is still shatter-crisp.