- 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