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Fall River Clam Roll (Emeril Lagasse) Recipe

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Fall River Clam Roll (Emeril Lagasse)
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Ingredients
23
Count
Nutrition
855
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Make the tartar sauce by combining the egg, garlic, lemon juice, parsley, capers and green onions in a food processor. Puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the mustard, salt, and cayenne and pulse once or twice to blend. Transfer to a non-reactive bowl and refrigerate for at least 1 hour before using. Best if used within 24 hours.
  2. Season the clams with Essence. Cover the clams with the milk and refrigerate for 1 hour.
  3. Preheat a deep-fryer or several inches of oil in a deep saucepan to 360 degrees F.
  4. Remove the clams from the refrigerator and drain completely. In a shallow bowl, combine the cornmeal and flour. Season with Essence. Dredge the clams in the seasoned flour, coating each clam completely. Place the clams in a wire basket and shake the clams, removing any excess flour. Fry the clams in the hot oil until crispy and golden brown, about 3 to 4 minutes. Remove the clams using a slotted spoon or strainer and drain on a paper-lined plate.
  5. Open the rolls and brush lightly with melted butter. Place, cut side down, in a hot skillet and cook until lightly toasted, about 2 minutes.
  6. To serve, spread tartar sauce on both sides of each of the rolls. Divide the clams evenly among the rolls. Top with shredded lettuce, roll sandwich in parchment paper, and slice in half. Serve with vinegar, lemon wedges and potato chips.
  7. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  8. 2 1/2 tablespoons paprika
  9. 2 tablespoons salt
  10. 2 tablespoons garlic powder
  11. 1 tablespoon black pepper
  12. 1 tablespoon onion powder
  13. 1 tablespoon cayenne pepper
  14. 1 tablespoon dried oregano
  15. 1 tablespoon dried thyme
  16. Combine all ingredients thoroughly.
  17. Yield: 2/3 cup
  18. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
  19. Published by William and Morrow, 1993.
  20. Contains Raw Eggs: The Food Network Kitchen 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 855.24 Kcal (3581 kJ)
Calories from fat 539.9 Kcal
% Daily Value*
Total Fat 59.99g 92%
Cholesterol 83.15mg 28%
Sodium 955.1mg 40%
Potassium 274.35mg 6%
Total Carbs 54.33g 18%
Sugars 3.79g 15%
Dietary Fiber 3.98g 16%
Protein 25.79g 52%
Vitamin C 5.7mg 10%
Iron 1.7mg 9%
Calcium 98.2mg 10%
Amount Per 100 g
Calories 368.49 Kcal (1543 kJ)
Calories from fat 232.63 Kcal
% Daily Value*
Total Fat 25.85g 92%
Cholesterol 35.82mg 28%
Sodium 411.52mg 40%
Potassium 118.21mg 6%
Total Carbs 23.41g 18%
Sugars 1.63g 15%
Dietary Fiber 1.71g 16%
Protein 11.11g 52%
Vitamin C 2.5mg 10%
Iron 0.7mg 9%
Calcium 42.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.3
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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