Food Network: Clam Roll

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Clam Roll
Recipe courtesy Emeril Lagasse

Ingredients
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

Directions
Preheat the vegetable oil for frying in either a deep sauce pan or a
large skillet.

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

Ingredients
Essence (Emeril's Creole Seasoning):
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 leaf oregano
1 tablespoon dried thyme

Directions
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.