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New England Parmesan Clam Wrap

By Chef Rich Smice, Performance Foodservice – Thoms Proestler

Crisp fried clams are mixed up served in a wrap.

New England Parmesan Clam Wrap

INGREDIENTS

  • 4 oz. Empire's Treasure clam strips
  • 2 oz. Roma cheese, Parmesan (shaved)
  • 2 oz. lettuce, Arcadian mix
  • 1 tortilla shells (jalapeno cheddar)
  • 1 oz. tartar sauce
  • 1/2 oz. Peak Fresh Produce onion(s), red (diced)
  • 1/2 oz. Peak Fresh Produce onion(s), red (diced)
  • 1/2 oz. Peak Fresh Produce celery, stalk(s) (diced)
  • 1 pinch Burst thyme, dry
  • 1 oz. Ridgecrest bacon slice(s), applewood (cooked and diced)

INSTRUCTIONS

Place the clam strips in the fryer and fry until golden brown. Place the tortilla on flat grill to heat slightly. Spread tarter on tortilla. Place lettuce in the middle of tortilla, spreading evenly to each side. Spread clam strips over lettuce. Combine rest of ingredients and spread evenly over clam strips. Fold and wrap up tortilla. Cut on Bias and serve with side and a seared lemon half.