Fried Clams with a Classic Tartar Sauce
- 1 quart fresh shucked clams
- 1 cup milk
- 1 cup water
- 1/2 teaspoon salt
- 1 cup semolina flour
- 1/4 cup instant flour (recommended: Wondra)
- Lemon wedges
- 1 cup mayonnaise
- 2 tablespoons chopped green onions or scallions (green part only)
- 2 tablespoons drained sweet pickle relish
- 1 tablespoon drained capers (chopped, if large)
- 1 tablespoon minced fresh parsley leaves
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon minced fresh tarragon leaves
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
1/4 teaspoon Essence, recipe follows
Tartar Sauce, recipe follows
Combine the clams with the milk, water and salt and let sit in the refrigerator for several hours.
In a shallow baking dish, combine the semolina flour, instant flour and Essence.
Drain the clams and dip in the flour mixture to coat and deep fry at about 365 degrees F until golden brown about 30 to 45 seconds. Be careful not to overcook.
Drain on clean paper towels and season with salt and pepper, to taste.
In a bowl, fold together the ingredients. Adjust the seasoning, to taste. Cover and refrigerate until ready to serve, giving the sauce 1 hour to stand before serving for the flavors to blend. (Note: If using homemade mayonnaise, the tartar sauce must be refrigerated and used within 24 hours.)
Yield: about 1 1/4 cups
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.