Fried Clams with Gaahlicky Blue Cheese Dip (Emeril Lagasse) |
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Prep Time: 50 Minutes Cook Time: 5 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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 |
Directions:
1. Heat the oil in a large pot or Dutch oven over high heat to 360 degrees F.
2. In a shallow bowl, combine the cornmeal and Essence. Add the clams and toss to coat evenly, shaking to remove any excess.
3. 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.
4. Serve hot with lemon wedges and Gaahlicky Blue Cheese Dip.
5. Essence (Emeril's Creole Seasoning):
6. 2 1/2 tablespoons paprika
7. 2 tablespoons salt
8. 2 tablespoons garlic powder
9. 1 tablespoon black pepper
10. 1 tablespoon onion powder
11. 1 tablespoon cayenne pepper
12. 1 tablespoon dried leaf oregano
13. 1 tablespoon dried thyme
14. Combine all ingredients thoroughly and store in an airtight jar or container.
15. Yield: about 2/3 cup
16. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
17. Gaahlicy Blue Cheese Dip:
18. 1 cup sour cream
19. 1/2 cup heavy cream
20. 1/4 cup finely chopped yellow onions
21. 2 tablespoons minced garlic
22. 8 ounces blue cheese, crumbled
23. 2 teaspoons hot sauce, or to taste
24. 1 teaspoon salt
25. 1/2 teaspoon cayenne
26. In a large bowl, combine all ingredients beat and beat with an electric mixer until well blended.
27. Transfer to serving bowl, cover and chill at least 1 hour and up to 2 days before serving.
28. Yield: about 2 cups
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