1 1/2 c Homemade mayonnaise
1 tb Minced shallots
1 tb Minced garlic
2 tb Minced red onion
2 tb Finely-chopped hard-boiled
-egg whites
2 tb Finely-chopped cornichons
1 tb Finely-chopped capers
1 tb Finely-chopped parsley
1 tb Finely-chopped fresh
-tarragon
Juice of one lemon
Salt; to taste
Freshly-ground white pepper;
-to taste
1 1/2 c Cornmeal
1/2 c Masa flour
3 tb Bayou Blast; see * Note
4 lb Shucked steamer clams
Oil; for frying
4 lg Hot dog buns
1/4 c Melted butter
2 c Chiffonade of baby lettuces
2 c Potato salad
Zap potato chips
* Note: See the “Bayou Blast – {Emeril’s Creole Seasoning}” recipe which is
included in this collection.
Preheat the fryer. Preheat the grill. In a small mixing bowl, whisk the
mayonnaise with the shallots, garlic, red onion, egg whites, cornichons,
capers, parsley and tarragon. Season the tartar sauce with juice of one
lemon, salt and white pepper. Refrigerate the mayonnaise for 1 hour for the
flavors to marry. In a mixing bowl, combine the cornmeal, masa and Bayou
Blast together. Dredge the clams in the cornmeal mixture. Sift the clams,
to remove any excess cornmeal. Using a fryer, fry the clams for 2 to 3
minutes or until the clams are slightly golden and crispy. Remove the clams
from the fryer and drain on a paper-lined plate. Season the clams with
Creole Seasoning. Brush each side of the hot dog bun with the melted
butter. Grill the buns for about 1 minute on each side. Remove the buns
from the grill. Spread about a tablespoon of the tartar sauce on each side
of the bun. Layer the fried clams on one half of the bun. In a small bowl,
lightly toss the greens with olive oil. Season the greens with salt and
pepper. Mound the greens on top of the clams. Place the rolls on a platter
and serve with potato salad and Zaps. This recipe yields 4 servings.
Yields
4 servings