Crispy Clam Belly Oreganato - The Local Palate

Ingredients

• Juice of 1 grilled lemon (see instructions)
• ½ cup Duke’s mayonnaise
• 1 teaspoon finely grated lemon zest
• 1 teaspoon dijon mustard
• 1 garlic clove minced
• Salt and black pepper
• 3 tablespoons hot sauce (Toscano prefers Crystal or Texas Pete)
• 1 egg
• 1 cup buttermilk
• 1 pint shucked steamer clams about 2½ pounds
• 2 cups flour
• 1 teaspoon dried wild Sicilian oregano
• 2 cups vegetable oil