Posted on 20 February 2012 by

Fried Clams with Tomato-Yogurt Sauce

By David Harbilas

As odd as it sounds to eat raw tomato paste, this recipe asks just that of us.

Even more strange might be the combination of tomato paste with yogurt.

This is another Turkish recipe that, as far as I know, has not made any inroads to American cuisine, which is a shame since it provides a sort of “new” flavor.

Really, you have two sources of sweet and sour flavors in the yogurt and tomato paste, and when paired together they an almost garlic-like quality to them.

This sauce, then, is a perfect alternative to aioli, that famous French mayonnaise featuring garlic. Serve it with fried seafood or as a spread on sandwiches.

Makes about 2 cups

  • 1 cup plain yogurt
  • 3 tablespoons tomato paste
  • 1 clove minced garlic
  • ¼ cup bread crumbs
  • ¼ cup extra virgin olive oil
  • salt and pepper to taste

Mix all the ingredients except the olive oil together in a bowl. Slowly whisk in the olive oil to incorporate. Let sit for at least 1 hour to allow the flavors to come together.

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