Crisp Fried Clams With Spinach Tartar Sauce In Pita Pockets Recipe
Ingredients
| Spinach leaves | 2 1/2 Cup (16 tbs), washed | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| 2 tablespoons finely chopped sweet pickle | ||
| 2 tablespoons drained bottled capers | ||
| 2 teaspoons Dijon-style mustard | ||
| Lemon juice | 2 Teaspoon | |
| 24 soft-shelled steamer clams, | ||
Directions
In a small bowl combine well the spinach leaves, the mayonnaise, the pickle, the capers, the mustard, the lemon juice, and salt and black pepper to taste and chill the tartar sauce, covered.
In a large saucepan of boiling water blanch the clams for 2 minu
In a large saucepan of boiling water blanch the clams for 2 minu
Chef
