Fried Clams With Gaahlicky Blue Cheese Dip Food

BLUE CHEESE DIP

Steps:

• In a food processor combine and process until smooth the blue cheese, cream cheese, butter and Port. Adjust seasoning and texture with more or less butter or Port. Season with pepper.
• Transfer to the refrigerator (you can do 2 weeks before serving). 1 hour before serving, bring mixture to room temperature, fold in the nuts and transfer to smaller ramekins.
• Serve with crackers, celery, fennel or jicama

FRIED CLAMS AND OYSTERS

Steps:

• Pour enough olive oil into a large, deep, heavy frying pan to reach a depth of 3 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
• While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip clams and oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge clams and oysters in the bread crumbs. Place the clams and oysters on a baking sheet, and continue.
• When the oil is hot, fry the clams and oysters in batches, about 3 minutes per batch. Using a slotted spoon, transfer the fried seafood to paper towels to drain.
• Immediately sprinkle the fried seafood with freshly squeezed lemon and sea salt. Serve with a bowl of warmed spicy marinara or arrabiata sauce for dipping.

BLUE CHEESE DIP FOR VEGGIES

Steps:

• In medium bowl combine sour cream and mayonnaise. Stir in blue cheese. Squeeze in lemon juice. Add a dash of hot pepper sauce and pepper. Add parsley and scallions. Stir to combine and serve.

CLAM DIP

Steps:

• In a mixing bowl, beat cream cheese with 2 Tbsp clam juice, sour cream, Worcestershire sauce and hot sauce. Stir in clams, garlic, parsley and pepper.
• Serve immediately or chill.
• Serve with veggies and/or crackers.