Fried Clams with Gaahlicky Blue Cheese Dip
- Level: Easy
- Yield: about 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 820
- Total Fat
- 65
- Saturated Fat
- 19
- Carbohydrates
- 36
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 26
- Cholesterol
- 102
- Sodium
- 1031
Ingredients
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
Essence:
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
Gaahlicky 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
Directions
- 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:
- 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.
Gaahlicky Blue Cheese Dip:
- 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.