Ingredients

• 8 ounces fresh clam bellies
• 1/2 cup pickled peppers, such as B and G, sliced
• 1 cup buttermilk
• 1/2 cup mayonnaise, preferably Japanese, such as Kewpie
• 1/4 cup drained pickles, chopped
• 1 to 2 tablespoons lemon juice
• 1 tablespoon chopped capers
• 1 tablespoon finely minced fresh parsley
• Kosher salt and freshly cracked black pepper
• 4 cups shredded romaine lettuce
• 2 tablespoons red wine vinegar
• 2 quarts neutral oil, for frying
• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1 cup grated Parmigiano-Reggiano
• 1 teaspoon garlic powder
• 1 teaspoon Spanish paprika
• Kosher salt and freshly cracked black pepper
• 4 hot dog buns or brioche long rolls
• 4 tablespoons unsalted butter, at room temperature

Instructions

1. Special equipment: a deep-frying thermometer
2. For the clams and peppers: Put the clam bellies and peppers in a bowl, add the buttermilk and let soak, refrigerated, for at least 8 hours or overnight.
3. For the sauce: Combine the mayonnaise, pickles, lemon juice, capers and parsley in a bowl. Season with salt and pepper.
4. For the sandwiches: In a bowl, toss the shredded lettuce with the vinegar and set aside.
5. Heat the oil in a large, deep, straight-sided pot until a deep-frying thermometer registers 360 degrees F. Line a plate with paper towels.
6. Combine the cornmeal, flour, Parmesan, garlic powder and paprika in a shallow dish. Season with salt and pepper.
7. Using a slotted spoon, scoop the clam bellies and peppers out of the buttermilk, leaving the excess behind. Toss in the flour-cheese mixture to evenly coat.
8. Fry the clams and peppers in the hot oil until golden brown, about 2 minutes. Drain on the towel-lined plate and season immediately with salt and pepper.
9. Heat a griddle or skillet over medium heat. Slice the buns in half lengthwise and butter the cut sides. Cook the buns butter-side down until toasted.
10. Spread the sauce on both sides of the buns and top with lettuce, fried clam bellies and peppers.