Try this Clam Roll recipe, or contribute your own.
Suggest a better descriptionEMERIL LIVE SHOW #EMIA28 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 paper-lined 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 recipelu-digest by molony
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Serving Size: 1 Serving (486g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1489 | ||
Calories from Fat: 733 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.5g | 109 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 53.6g | ||
Polyunsanturated Fat 12.8g | ||
Cholesterol 216.4mg | 67 % | |
Sodium 374.6mg | 13 % | |
Potassium 703.9mg | 19 % | |
Total Carbohydrate 162.8g | 48 % | |
Dietary Fiber 9.4g | 37 % | |
Sugars, other 153.4g | ||
Protein 29.2g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1489
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