The Best Clam Frites

To make the pickled chili mayo, add the hoagie spread, mayonnaise and lemon juice to a bowl and stir to combine. Season to taste with salt and set aside.

For the clams, add the butter to a preheated, lidded skillet over medium heat. ADd the shallots and garlic and cook, stirring, for 1-2 minutes or until fragrant. Add the clams followed by the white wine. Cover and let steam for 5-8 minutes or until the clams have just opened. Serve immediately with fries and pickled-chili mayo.

For the french fries, begin by peeling the potatoes and slicing into ½ inch planks. Slice again to make ½ inch sticks. Transfer to a bowl or lidded container and cover with cold water. Let soak for at least 30 minutes and up to overnight.

When ready to fry, add the neutral oil into a large pot and set over medium heat. For the first fry. While it heats to 300°F for the first fry, remove the cut potatoes from the water and pat dry with a kitchen towel. Working in batches, fry the potatoes for 5-6 minutes or until just cooked through and not yet golden brown. Drain on a wire rack.

Increase the heat to medium-high and allow the oil to reach 375°F. Again, working in batches, add the par-fried potatoes to the hot oil and allow to fry for 3-4 minutes or until golden brown and crispy. Remove to a wire rack to drain and season immediately with salt.