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Sunday, December 22, 2019

Caper Calamari Tomatoes & White Clam Sauce

No fuss crispy calamari simply seasoned with roasted capers and tomatoes, and a delicious white clam sauce.


  1. Heat a pan on medium high heat and add lots of butter, as your butter starts to melt whisk in some flour for about 2 minutes. Pour in some clam juice and continue to whisk vigerously for about 5 minutes or until your sauce reaches a nice consistency. Season with salt, pepper, and fresh chopped parsley, transfer to a small dish and set aside.
  2. Chop your peeled tomatoes into small pieces. Heat another pan on medium high heat and add some oil and butter, toss in your chopped tomatoes and some capers, season with salt, pepper, and chopped parsley. Saute while mixing for about 3 1/2 minutes, take out and set aside.
  3. Grab your bowl of egg wash. In another bowl add flour. Mix plenty of old bay seasoning into your flour. Heat a pot on medium high heat and add lots of oil about 2 inches up the pot.
  4. Lightly coat your calamari in your seasoned flour, dredge them in your egg wash shaking off the excess egg mixture, coat again in your seasoned flour, shake off the excess, then deep fry for about 3 minutes or until golden brown.
  5. Plate your calamari, top with your tomato and caper mixture, spoon on some of your clam sauce and enjoy!

Photograph by Stu Spivack "Calamari" Licensed under CC BY-SA 2.0

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