Instructions
- Prepare the Smoked Paprika Aioli: In a small bowl, whisk together all Smoked Paprika Aioli ingredients until smooth. Refrigerate until ready to serve.
- In a large bowl, whisk together Cake Flour and Cornstarch.
- In a separate bowl, whisk together Club Soda and Egg Yolk.
- Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
- Gently fold in the Chopped Clams, Diced Shallot, and Chopped Tarragon.
- Heat about 2 inches of Grapeseed Oil in a deep fryer or large pot to 360°F (180°C).
- Drop spoonfuls of the clam mixture into the hot oil, being careful not to overcrowd the pot.
- Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
- Remove clam cakes with a slotted spoon and drain on paper towels.
- Serve immediately with the Smoked Paprika Aioli.
