Fried Clams with Gaahlicky Blue Cheese Dip

Total Time:
55 min
50 min
5 min

4 to 6 servings

  • 3 quarts vegetable oil
  • 1 cup yellow cornmeal
  • 1 tablespoon Essence, recipe follows
  • 3 dozen soft-shelled clams, such as Ipswich, shelled and cleaned
  • 10 lemon wedges
  • Gaahlicky Blue Cheese Dip, recipe follows

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.

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

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 and Morrow, 1993.

Gaahlicy Blue Cheese Dip:

1 cup sour cream

1/2 cup heavy cream

1/4 cup finely chopped yellow onions

2 tablespoons minced garlic

8 ounces blue cheese, crumbled

2 teaspoons hot sauce, or to taste

1 teaspoon salt

1/2 teaspoon cayenne

In a large bowl, combine all ingredients beat and beat with an electric mixer until well blended.

Transfer to serving bowl, cover and chill at least 1 hour and up to 2 days before serving.

Yield: about 2 cups

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