Steamer Roll with a True Tartar Sauce

Total Time:
1 hr 45 min
1 hr 15 min
30 min
  • 1 1/2 cups homemade mayonnaise
  • 1 tablespoon minced shallots
  • 1 tablespoon minced garlic
  • 2 tablespoons minced red onion
  • 2 tablespoons finely chopped hard-boiled egg whites
  • 2 tablespoons finely chopped cornichons
  • 1 tablespoon finely chopped capers
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped fresh tarragon
  • 1 lemon, juiced
  • Salt and white pepper
  • 1 1/2 cups cornmeal
  • 1/2 cup masa flour
  • 3 tablespoons Essence, recipe follows
  • 4 pounds shucked steamer clams
  • Oil for frying
  • 4 large hot dog buns
  • 1/4 cup melted butter
  • 2 cups chiffonade of baby lettuces
  • 2 cups potato salad
  • Zap potato chips
  • 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
  • Preheat the fryer. Preheat the grill. In a small mixing bowl, whisk the mayonnaise with the shallots, garlic, red onion, egg whites, cornichons, capers, parsley and tarragon. Season the tartar sauce with juice of one lemon, salt and white pepper. Refrigerate the mayonnaise for 1 hour for the flavors to marry. In a mixing bowl, combine the cornmeal, masa and Essence together. Dredge the clams in the cornmeal mixture. Sift the clams, to remove any excess cornmeal. Using a fryer, fry the clams for 2 to 3 minutes or until the clams are slightly golden and crispy. Remove the clams from the fryer and drain on a paper-lined plate. Season the clams with Essence. Brush each side of the hot dog bun with the melted butter. Grill the buns for about 1 minute on each side. Remove the buns from the grill. Spread about a tablespoon of the tartar sauce on each side of the bun. Layer the fried clams on one half of the bun. In a small bowl, lightly toss the greens with olive oil. Season the greens with salt and pepper. Mound the greens on top of the clams. Place the rolls on a platter and serve with potato salad and Zaps.

Essence (Emeril's Creole Seasoning):
  • 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.

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    Recipe courtesy of Sandra Lee