Provided by Emeril Lagasse
Categories appetizer
Yield about 4 to 6 servings
Number Of Ingredients 22
Steps:
- Heat the oil in a large pot or Dutch oven over high heat to 360 degrees F.
- In a shallow bowl, combine the cornmeal and Essence. Add the clams and toss to coat evenly, shaking to remove any excess.
- 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.
- Serve hot with lemon wedges and Gaahlicky Blue Cheese Dip.
- Combine all ingredients thoroughly. Store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
- In a large bowl, combine all ingredients and beat with an electric mixer until well blended.
- Transfer to a serving bowl, cover and chill at least 1 hour and up to 2 days before serving.
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