- 4 dozen Ipswich clams, shucked
- 1/2 cup hot sauce
- 1 cup milk
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- Creole Seasoning, recipe follows
- Tartar Sauce, recipe follows
- 4 white rolls (about 6 to 8 inches long), brushed with butter and toasted
- 2 cups Maw Maw's Slaw, recipe follows
Preheat the fryer.
Season the clams with Creole seasoning. In a mixing bowl, add the clams, hot sauce and milk. Cover with plastic wrap and refrigerate for 1 hour. Remove and drain completely. In a shallow bowl, combine the cornmeal and flour. Season with Creole seasoning. Dredge the clams in the seasoned flour, coating each clam completely. Fry the clams, in batches until crispy and golden brown, 2 to 3 minutes. Remove the clams from the oil and drain on a paper-lined plate. Season with Creole Seasoning.
To assemble, spread the tartar sauce on both sides of each roll. Arrange 1 dozen clams on 1 side of each roll. Top the clams with Maw-Maw's Slaw and serve.
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 oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
1 large egg*
1 tablespoon Dijon mustard
1/2 cup chopped yellow onions
1 teaspoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley leaves
1 tablespoon capers
2 tablespoons chopped green onions
1 cup vegetable oil
Place the egg, mustard, onions, garlic, lemon juice, parsley, capers and green onions in a food processor and process until smooth. Season with salt and cayenne. With the processor running, pour the oil through the feed tube in a steady stream. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
*RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell?"
1/2 pound white cabbage, shredded (about 2 cups)
1/2 pound red cabbage, shredded (about 2 cups)
1 cup thinly sliced red onions
1 cup chopped green onions, green parts only
1/2 cup chopped parsley leaves
1 cup homemade mayonnaise
1/2 cup Creole or whole-grain mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
2 teaspoons sugar
Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly.
Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made 3 hours ahead.
Yield: 8 servings
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.