- Vegetable oil for frying
- 4 dozen Ispich clams, shucked
- Essence, recipe follows
- 1 cup milk
- 1 cup cornmeal
- 1 cup flour
- 1 egg
- 1 tablespoon minced garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped parsley
- 1 tablespoon capers
- 2 tablespoons chopped green onions
- 1 cup olive oil
- 1/4 teaspoon cayenne
- 1 tablespoon Creole or whole-grain mustard
- 1 teaspoon salt
- 4 hot dog like rolls (about 6 to 8 inches long)
- 1 cup shredded lettuce
- 2 pieces of parchment paper, cut in half
ESSENCE (EMERIL'S CREOLE SEASONING):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
Season the clams with Essence. Cover the clams with the milk and refrigerate for 1 hour.
Remove the clams from the refrigerator and drain completely. In a shallow bowl, combine the cornmeal and flour.
Season the flours with Essence. Dredge the clams in the seasoned flour, coating each clam completely. Place the clams in a wire basket and shake the clams, removing any excess flour.
Fry the clams in the hot oil until crispy and golden brown, about 3 to 4 minutes.
For the Tarter Sauce: put the egg, garlic, lemon juice, parsley, capers and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. Remove the clams from the oil and drain on a paper-lined plate. Season the clams with salt and pepper. To assemble, spread the tarter sauce on both sides of each roll. Arrange one dozen of the clams on one side of each roll. Top the clams with the shredded lettuce. Roll the clam roll up in parchment paper and slice in half. Serve the rolls with french fries, vinegar, and fresh lemon juice