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Fried Clam Rolls with a Classic Tartar Sauce (Emeril Lagasse) Recipe

Fried Clam Rolls with a Classic Tartar Sauce (Emeril Lagasse) Recipe

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Fried Clam Rolls with a Classic Tartar Sauce (Emeril Lagasse)

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Ingredients:

Serving

1 quart fresh shucked clams
1 cup milk
1 cup water
1/2 tsp salt, plus more for seasoning fried clams
2 cups semolina flour
1/2 cup self-rising flour (recommended : wondra)
1 tbsp essence , recipe follows
freshly ground black pepper
4 to 6 hot dog buns , for serving
1 recipe tartar sauce , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
1 cup mayonnaise
2 tbsp chopped green onions
2 tbsp drained sweet pickle relish
1 tbsp drained capers (chopped, if large)
1 tbsp minced fresh parsley leaves
2 tsp dijon mustard
1 tsp fresh lemon juice
1/2 tsp minced fresh tarragon leaves
1/4 tsp salt
1/4 tsp cayenne

Directions:

Combine the clams with the milk, water and salt and let sit in the refrigerator for several hours.
In a shallow baking dish, combine the semolina flour, self-rising flour, and Essence.
Drain the clams and dip in the flour mixture to coat and deep fry at about 365 degrees F until golden brown, 30 to 45 seconds. Be careful not to overcook. (The cook time will vary depending on the size of the clams that you have available.)
Drain on clean paper towels and season with salt and pepper, to taste.
When ready to serve, divide the clams between 4 hot dog buns and serve with tartar sauce to taste and fresh lemon wedges.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Tartar Sauce:
In a bowl, fold together all the ingredients. Adjust the seasoning, to taste. Cover and refrigerate until ready to serve, giving the sauce 1 hour to stand before serving for the flavors to blend. (Note: If using homemade mayonnaise, the tartar sauce must be refrigerated and used within 24 hours.)
Yield: about 1 1/4 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	969.38 Kcal (4059 kJ)
Calories from fat	414.31 Kcal
		% Daily Value*
Total Fat	46.03g	71%
Cholesterol	92.42mg	31%
Sodium	6016.62mg	251%
Potassium	489.52mg	10%
Total Carbs	92.42g	31%
Sugars	7.44g	30%
Dietary Fiber	7.93g	32%
Protein	49.79g	100%
Vitamin C	4.3mg	7%
Vitamin A	0.1mg	4%
Iron	8.3mg	46%
Calcium	290.2mg	29%

Amount Per 100 g
Calories	166.25 Kcal (696 kJ)
Calories from fat	71.05 Kcal
		% Daily Value*
Total Fat	7.89g	71%
Cholesterol	15.85mg	31%
Sodium	1031.83mg	251%
Potassium	83.95mg	10%
Total Carbs	15.85g	31%
Sugars	1.28g	30%
Dietary Fiber	1.36g	32%
Protein	8.54g	100%
Vitamin C	0.7mg	7%
Iron	1.4mg	46%
Calcium	49.8mg	29%

* 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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