Fried Clam Rolls with a Classic Tartar Sauce

Total Time:
2 hr 30 min
Prep:
20 min
Inactive:
2 hr
Cook:
10 min

Yield:
4 to 6 clam rolls
Level:
Intermediate

Ingredients
  • 1 quart fresh shucked clams
  • 1 cup milk
  • 1 cup water
  • 1/2 teaspoon salt, plus more for seasoning fried clams
  • 2 cups semolina flour
  • 1/2 cup self-rising flour (recommended: Wondra)
  • 1 tablespoon Essence, recipe follows
  • Freshly ground black pepper
  • 4 to 6 hot dog buns, for serving
  • 1 recipe Tartar Sauce, recipe follows
  • 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
  • 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
Directions
  • 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, self-rising 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, 30 to 45 seconds. Be careful not to overcook. (The cook time will vary depending on the size of the clams that you have available.)

  • Drain on clean paper towels and season with salt and pepper, to taste.

  • When ready to serve, divide the clams between 4 hot dog buns and serve with tartar sauce to taste and fresh lemon wedges.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 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.

Tartar Sauce:
  • In a bowl, fold together all 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


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