Deep Fried: 360 degrees F
Yield: approximately 1 ½ dozen
1 pint (16 ounce) container of fresh chopped clams in clam juice, well drained with clam juice reserved (approximately 1 cup)
1 cup buttermilk, shaken
1 egg, slightly beaten
3 tablespoons fresh chopped scallions (about 4 with tops cut off)
3 tablespoons fresh chopped parsley
2 tablespoons fresh thyme, stemmed and chopped
1 ¾ cups flour
2 teaspoons baking powder
1 ½ teaspoons kosher salt
¾ teaspoon black pepper
½ teaspoon pimenton (smoky Spanish paprika)
2 cups corn (frozen and defrosted or canned) well drained
2 cups fresh chopped clams, previously drained
Canola or vegetable oil for frying (enough for a couple of inches in a deep fryer or Dutch oven)
¾ cup buttermilk, shaken
¼ Greek yogurt
2 tablespoon finely minced chives
2 teaspoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon white pepper (if available, otherwise, black pepper)
1/8 teaspoon pimenton (smoky Spanish paprika)
Drain clam juice from clams into a large mixing bowl and set aside the clams. There should be about a cup of clam juice; if not, add enough bottled clam juice to make 1 cup.
Pour the clam juice into a large mixing bowl and add the buttermilk, egg, scallions, parsley, thyme.
In a separate bowl, blend the flour, baking powder, salt, pepper and pimenton and add to the clam juice mixture until incorporated. Do not over mix.
Gently, fold in the corn and the clams until incorporated. Do not over mix.
Mixture will be a lumpy, batter-like consistency.
Heat at least two inches of oil to 360 degrees F and drop by large spoonfuls (spoon equivalent of 2 tablespoons) to fry for about a minute or so on each side until golden brown.
Remove to a paper towel to drain (do not pat).
For Buttermilk Dip:
Whisk together buttermilk, mayonnaise and Greek yogurt until smooth.
Blend in remaining ingredients of chives, lemon juice, mustard, salt, pepper and pimenton.
Refrigerate for a few hours or overnight as it melds flavors and improves taste.