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
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
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
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.
Combine all ingredients thoroughly. Store in an airtight jar or container.
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
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.
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