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Fried Clams with a Classic Tartar Sauce
Recipe courtesy Emeril Lagasse, 2007
- Total Time:
- 3 hr 11 min
- Prep:
- 10 min |
- Inactive Prep:
- 3 hr |
- Cook:
- 1 min
- Level:
- Intermediate
- Yield:
- 4 first course servings
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
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.