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Fried Spicy Ipswich Clam Rolls (Emeril Lagasse) Recipe

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Fried Spicy Ipswich Clam Rolls (Emeril Lagasse)
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Ingredients
9
Count
Nutrition
353
Calories
Total time
30
Minutes
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Ingredients:

  • 4 dozen ipswich clams, shucked
  • 1/2 cup hot sauce
  • 1 cup milk
  • creole seasoning, recipe follows
  • tartar sauce , recipe follows
  • 4 white rolls ( about 6 to 8 inches long), brushed with butter and toasted
  • 2 cups maw maw's slaw, recipe follows

Directions:

  1. Preheat the fryer.
  2. Season the clams with Creole seasoning. In a mixing bowl, add the clams, hot sauce and milk. Cover with plastic wrap and refrigerate for 1 hour. Remove and drain completely. In a shallow bowl, combine the cornmeal and flour. Season with Creole seasoning. Dredge the clams in the seasoned flour, coating each clam completely. Fry the clams, in batches until crispy and golden brown, 2 to 3 minutes. Remove the clams from the oil and drain on a paper-lined plate. Season with Creole Seasoning.
  3. To assemble, spread the tartar sauce on both sides of each roll. Arrange 1 dozen clams on 1 side of each roll. Top the clams with Maw-Maw's Slaw and serve.
  4. Creole Seasoning:
  5. 2 1/2 tablespoons paprika
  6. 2 tablespoons salt
  7. 2 tablespoons garlic powder
  8. 1 tablespoon black pepper
  9. 1 tablespoon onion powder
  10. 1 tablespoon cayenne pepper
  11. 1 tablespoon dried oregano
  12. 1 tablespoon dried thyme
  13. Combine all ingredients thoroughly.
  14. Yield: 2/3 cup
  15. Tartar Sauce:
  16. 1 large egg*
  17. 1 tablespoon Dijon mustard
  18. 1/2 cup chopped yellow onions
  19. 1 teaspoon minced garlic
  20. 2 tablespoons fresh lemon juice
  21. 1 tablespoon chopped parsley leaves
  22. 1 tablespoon capers
  23. 2 tablespoons chopped green onions
  24. Salt
  25. Cayenne
  26. 1 cup vegetable oil
  27. Place the egg, mustard, onions, garlic, lemon juice, parsley, capers and green onions in a food processor and process until smooth. Season with salt and cayenne. With the processor running, pour the oil through the feed tube in a steady stream. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
  28. *RAW EGG WARNING
  29. 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. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell?
  30. Maw-Maw's Slaw:
  31. 1/2 pound white cabbage, shredded (about 2 cups)
  32. 1/2 pound red cabbage, shredded (about 2 cups)
  33. 1/2 pound assorted greens, such as mustard greens, collards, or spinach, trimmed, washed, and shredded (about 2 cups)
  34. 1 cup thinly sliced red onions
  35. 1 cup chopped green onions, green parts only
  36. 1/2 cup chopped parsley leaves
  37. 1 cup homemade mayonnaise
  38. 1/2 cup Creole or whole-grain mustard
  39. 1 teaspoon salt
  40. 1/4 teaspoon freshly ground black pepper
  41. 1/4 teaspoon cayenne
  42. 2 teaspoons sugar
  43. Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly.
  44. Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made 3 hours ahead.
  45. Yield: 8 servings
  46. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 353.35 Kcal (1479 kJ)
Calories from fat 27.47 Kcal
% Daily Value*
Total Fat 3.05g 5%
Cholesterol 1.23mg 0%
Sodium 1000.35mg 42%
Potassium 300.44mg 6%
Total Carbs 69.86g 23%
Sugars 3.65g 15%
Dietary Fiber 4.21g 17%
Protein 11.1g 22%
Vitamin C 21.1mg 35%
Iron 2.4mg 13%
Calcium 118.1mg 12%
Amount Per 100 g
Calories 186.76 Kcal (782 kJ)
Calories from fat 14.52 Kcal
% Daily Value*
Total Fat 1.61g 5%
Cholesterol 0.65mg 0%
Sodium 528.74mg 42%
Potassium 158.8mg 6%
Total Carbs 36.93g 23%
Sugars 1.93g 15%
Dietary Fiber 2.23g 17%
Protein 5.87g 22%
Vitamin C 11.2mg 35%
Iron 1.3mg 13%
Calcium 62.4mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.5
    Points
  • 9
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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