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.

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.

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