FRIED CLAMS WITH GAAHLICKY BLUE CHEESE DIP

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Fried Clams with Gaahlicky Blue Cheese Dip image

Provided by Emeril Lagasse

Categories     appetizer

Yield about 4 to 6 servings

Number Of Ingredients 22

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
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 cup sour cream
1/2 cup heavy cream
1/4 cup finely chopped yellow onions
2 tablespoons minced garlic
8 ounces blue cheese, crumbled
2 teaspoons hot sauce, or to taste
1 teaspoon salt
1/2 teaspoon cayenne

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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