Fried Spicy Ipswich Clam Rolls

  1. Preheat the fryer.
  2. Season the clams with Creole seasoning.
  3. In a mixing bowl, add the clams, hot sauce and milk.
  4. Cover with plastic wrap and refrigerate for 1 hour.
  5. Remove and drain completely.
  6. In a shallow bowl, combine the cornmeal and flour.
  7. Season with Creole seasoning.
  8. Dredge the clams in the seasoned flour, coating each clam completely.
  9. Fry the clams, in batches until crispy and golden brown, 2 to 3 minutes.
  10. Remove the clams from the oil and drain on a paper-lined plate.
  11. Season with Creole Seasoning.
  12. To assemble, spread the tartar sauce on both sides of each roll.
  13. Arrange 1 dozen clams on 1 side of each roll.
  14. Top the clams with Maw-Maw's Slaw and serve.
  15. 2 1/2 tablespoons paprika
  16. 2 tablespoons salt
  17. 2 tablespoons garlic powder
  18. 1 tablespoon black pepper
  19. 1 tablespoon onion powder
  20. 1 tablespoon cayenne pepper
  21. 1 tablespoon dried oregano
  22. 1 tablespoon dried thyme
  23. Combine all ingredients thoroughly.
  24. Yield: 2/3 cup
  25. Tartar Sauce:
  26. 1 large egg*
  27. 1 tablespoon Dijon mustard
  28. 1/2 cup chopped yellow onions
  29. 1 teaspoon minced garlic
  30. 2 tablespoons fresh lemon juice
  31. 1 tablespoon chopped parsley leaves
  32. 1 tablespoon capers
  33. 2 tablespoons chopped green onions
  34. Salt
  35. Cayenne
  36. 1 cup vegetable oil
  37. Place the egg, mustard, onions, garlic, lemon juice, parsley, capers and green onions in a food processor and process until smooth.
  38. Season with salt and cayenne.
  39. With the processor running, pour the oil through the feed tube in a steady stream.
  40. Cover and let sit for 1 hour in the refrigerator before using.
  41. Best if used within 24 hours.
  42. *RAW EGG WARNING
  43. The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness.
  44. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly.
  45. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
  46. Avoid mixing yolks and whites with the shell?"
  47. 1/2 pound white cabbage, shredded (about 2 cups)
  48. 1/2 pound red cabbage, shredded (about 2 cups)
  49. 1/2 pound assorted greens, such as mustard greens, collards, or spinach, trimmed, washed, and shredded (about 2 cups)
  50. 1 cup thinly sliced red onions
  51. 1 cup chopped green onions, green parts only
  52. 1/2 cup chopped parsley leaves
  53. 1 cup homemade mayonnaise
  54. 1/2 cup Creole or whole-grain mustard
  55. 1 teaspoon salt
  56. 1/4 teaspoon freshly ground black pepper
  57. 1/4 teaspoon cayenne
  58. 2 teaspoons sugar
  59. Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl.
  60. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar.
  61. Mix well.
  62. Add the mixture to the greens and toss to mix thoroughly.
  63. Cover and refrigerate for at least 1 hour.
  64. Serve chilled.
  65. The slaw can be made 3 hours ahead.
  66. Yield: 8 servings

ipswich clams, hot sauce, milk, yellow cornmeal, flour, follows, tartar sauce, white rolls

Taken from www.foodnetwork.com/recipes/emeril-lagasse/fried-spicy-ipswich-clam-rolls-recipe2.html (may not work)

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