Fried Clams with a Classic Tartar Sauce

TOTAL TIME: 3 hr 11 min
Prep: 10 min
Inactive Prep: 3 hr
Cook: 1 min
YIELD: 4 first course servings
LEVEL: Intermediate

ingredients

  • 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
    TARTAR SAUCE:
    • 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
  • Serve with tartar sauce and lemon wedges.
    • EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
      • 2 1/2 tablespoons paprika
      • 2 tablespoons salt
      • 2 tablespoons garlic powder
      • 1 tablespoon black pepper
      • 1 tablespoon onion powder
      • 1 tablespoon cayenne pepper
      • 1 tablespoon dried oregano
      • 1 tablespoon dried thyme
      recipe tools

      Directions

      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.
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Tia Mowry At Home

      Get Cooking Channel on your TV.