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.