Clam Fritters with smoked-paprika aioli from The Hog Island Book of Fish & Seafood: Culinary Treasur

Ingredients

• 3 dozen Manila clams, scrubbed, shucked, and coarsely chopped
• 1 tablespoon olive oil
• 3 large poached garlic cloves
• ⅓ cup (75 ml) plain yogurt
• ¼ cup (60 ml) milk
• Peanut or vegetable oil, for frying
• 2 teaspoons pimentón (smoked Spanish paprika)
• ⅔ cup (165 ml) mayonnaise
• 2 large eggs
• Fresh lemon juice
• 2 teaspoons grated lemon zest
• 2 tablespoons finely chopped fresh chives
• Kosher salt and freshly ground pepper
• Pinch of cayenne
• ½ cup (60 g) rice flour
• 1 teaspoon baking powder
• ¼ cup (30 g) unbleached all-purpose flour