Recipe - Clam Roll

Vegetable oil for frying
4 Dozen Ispich clams; shucked
Essence
1 cup Milk
1 cup Cornmeal
1 cup Flour
1 Egg
1 tablespoon Minced garlic
2 tablespoon Fresh lemon juice
1 tablespoon Chopped parsley
1 tablespoon Capers
2 tablespoon Chopped green onions
1 cup Olive oil
One fourth teaspoon Cayenne
1 tablespoon Creole or wholegrain
mustard
1 teaspoon Salt
4 Hot dog like rolls; (about 6
to 8 inches long)
1 cup Shredded lettuce
2 Pieces of parchment paper;
cut in half

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Preheat the vegetable oil for frying in either a deep sauce pan or a large
skillet. Season the clams with Essence. Cover the clams with the milk and
refrigerate for 1 hour. Remove the clams from the refrigerator and drain
completely. In a shallow bowl, combine the cornmeal and flour.

Season the flours 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. For the Tarter Sauce: put
the egg, garlic, lemon juice, parsley, capers and green onions in a food
processor and puree for 15 seconds. With the processor running, pour the
oil through the feed tube in a steady stream. Add the cayenne, mustard, and
salt and pulse once or twice to blend. Cover and let sit for 1 hour in the
refrigerator before using. Best if used within 24 hours. Remove the clams
from the oil and drain on a paperlined plate. Season the clams with salt
and pepper. To assemble, spread the tarter sauce on both sides of each
roll. Arrange one dozen of the clams on one side of each roll. Top the
clams with the shredded lettuce. Roll the clam roll up in parchment paper
and slice in half. Serve the rolls with french fries, vinegar, and fresh
lemon juice.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 05, 1998