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.

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. 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.

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 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.

Yield: about 2 cups