Fall River Clam Roll
- For the tartar sauce:
- 1 egg
- 1 tablespoon minced garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon capers
- 2 tablespoons chopped green onions
- 1 cup olive oil
- 1 tablespoon Creole or whole-grain mustard
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 4 dozen Ipswich clams, shucked
- Essence, recipe follows
- 1 cup milk
- Vegetable oil, for frying
- 1 cup cornmeal
- 1 cup all-purpose flour
- 4 hot dog rolls
- Melted butter, for brushing the rolls
- 1 cup shredded lettuce
- 2 pieces parchment paper, cut in half
- Vinegar, for serving
- Lemon wedges, for serving
- Potato chips, for serving
Make the tartar sauce by combining the egg, garlic, lemon juice, parsley, capers and green onions in a food processor. Puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the mustard, salt, and cayenne and pulse once or twice to blend. Transfer to a non-reactive bowl and refrigerate for at least 1 hour before using. Best if used within 24 hours.
Season the clams with Essence. Cover the clams with the milk and refrigerate for 1 hour.
Preheat a deep-fryer or several inches of oil in a deep saucepan to 360 degrees F.
Remove the clams from the refrigerator and drain completely. In a shallow bowl, combine the cornmeal and flour. Season 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. Remove the clams using a slotted spoon or strainer and drain on a paper-lined plate.
Open the rolls and brush lightly with melted butter. Place, cut side down, in a hot skillet and cook until lightly toasted, about 2 minutes.
To serve, spread tartar sauce on both sides of each of the rolls. Divide the clams evenly among the rolls. Top with shredded lettuce, roll sandwich in parchment paper, and slice in half. Serve with vinegar, lemon wedges and potato chips.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
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Recipe courtesy of Mario Batali