Heat the oil in a large pot or Dutch oven over high heat to 360 degrees F.
In a shallow bowl, combine the cornmeal and Essence. Add the clams and toss to coat evenly, shaking to remove any excess.
In batches without crowding, deep-fry the clams, turning frequently, until golden brown, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
Serve hot with lemon wedges and Gaahlicky Blue Cheese Dip.
Combine all ingredients thoroughly. Store in an airtight jar or container.
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
In a large bowl, combine all ingredients and beat with an electric mixer until well blended.
Transfer to a serving bowl, cover and chill at least 1 hour and up to 2 days before serving.