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Name: Steamer Roll with a True Tartar Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 c Homemade mayonnaise; 4 lg Hot dog buns; 1 tb Shallots minced; 1 tb Finely-chopped fresh; 2 c Potato salad; 2 c Chiffonade of baby lettuces; 1/2 c Masa flour; 4 lb Shucked steamer clams; 2 tb Minced red onion; 2 tb Finely-chopped hard-boiled; 2 tb Finely-chopped cornichons; Zap potato chips; 1/4 c Butter melted; 3 tb Bayou Blast; see * Note; Oil; for frying; 1 tb Garlic minced; Juice of one lemon; Freshly-ground white pepper;; 1 tb Finely-chopped capers; Salt to taste; 1 tb Finely-chopped parsley; 1 1/2 c Cornmeal

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INGREDIENTS

1 1/2 c Homemade mayonnaise
4 lg Hot dog buns
1 tb Shallots ; minced
1 tb Finely-chopped fresh
2 c Potato salad
2 c Chiffonade of baby lettuces
1/2 c Masa flour
4 lb Shucked steamer clams
2 tb Minced red onion
2 tb Finely-chopped hard-boiled
2 tb Finely-chopped cornichons
Zap potato chips
1/4 c Butter ; melted
3 tb Bayou Blast; see * Note
Oil; for frying
1 tb Garlic ; minced
Juice of one lemon
Freshly-ground white pepper;
1 tb Finely-chopped capers
Salt ; to taste
1 tb Finely-chopped parsley
1 1/2 c Cornmeal

Servings

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Preheat the fryer. Preheat the grill. In a small mixing bowl, whisk the mayonnaise with the shallots, garlic, red onion, egg whites, cornichons, capers, parsley and tarragon. Season the tartar sauce with juice of one lemon, salt and white pepper. Refrigerate the mayonnaise for 1 hour for the flavors to marry. In a mixing bowl, combine the cornmeal, masa and Bayou Blast together. Dredge the clams in the cornmeal mixture. Sift the clams, to remove any excess cornmeal. Using a fryer, fry the clams for 2 to 3 minutes or until the clams are slightly golden and crispy. Remove the clams from the fryer and drain on a paper-lined plate. Season the clams with Creole Seasoning. Brush each side of the hot dog bun with the melted butter. Grill the buns for about 1 minute on each side. Remove the buns from the grill. Spread about a tablespoon of the tartar sauce on each side of the bun. Layer the fried clams on one half of the bun. In a small bowl, lightly toss the greens with olive oil. Season the greens with salt and pepper. Mound the greens on top of the clams. Place the rolls on a platter and serve with potato salad and Zaps. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2391 broadcast 07-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-24-1998 Recipe by: Emeril Lagasse

NOTES

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Steamer Roll with a True Tartar Sauce

1 1/2 c Homemade mayonnaise
4 lg Hot dog buns
1 tb Shallots minced
1 tb Finely-chopped fresh
2 c Potato salad
2 c Chiffonade of baby lettuces
1/2 c Masa flour
4 lb Shucked steamer clams
2 tb Minced red onion
2 tb Finely-chopped hard-boiled
2 tb Finely-chopped cornichons
 Zap potato chips
1/4 c Butter melted
3 tb Bayou Blast; see * Note
 Oil; for frying
1 tb Garlic minced
 Juice of one lemon
 Freshly-ground white pepper;
1 tb Finely-chopped capers
 Salt to taste
1 tb Finely-chopped parsley
1 1/2 c Cornmeal

* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is  included in this collection.    Preheat the fryer. Preheat the grill. In a small mixing bowl, whisk the  mayonnaise with the shallots, garlic, red onion, egg whites, cornichons,  capers, parsley and tarragon. Season the tartar sauce with juice of one  lemon, salt and white pepper. Refrigerate the mayonnaise for 1 hour for the  flavors to marry. In a mixing bowl, combine the cornmeal, masa and Bayou  Blast together. Dredge the clams in the cornmeal mixture. Sift the clams,  to remove any excess cornmeal. Using a fryer, fry the clams for 2 to 3  minutes or until the clams are slightly golden and crispy. Remove the clams  from the fryer and drain on a paper-lined plate. Season the clams with  Creole Seasoning. Brush each side of the hot dog bun with the melted  butter. Grill the buns for about 1 minute on each side. Remove the buns  from the grill. Spread about a tablespoon of the tartar sauce on each side  of the bun. Layer the fried clams on one half of the bun. In a small bowl,  lightly toss the greens with olive oil. Season the greens with salt and  pepper. Mound the greens on top of the clams. Place the rolls on a platter  and serve with potato salad and Zaps. This recipe yields 4 servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2391 broadcast 07-02-1998) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    07-24-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (724g)
Recipe Makes: 4 servings

Calories: 973
Calories from Fat: 788 (81%)

Amt Per Serving		% DV

	Total Fat 87.5g	117 %
	Saturated Fat 18.2g	91 %
	Monounsaturated Fat 21.3g
	Polyunsanturated Fat 43.5g
Cholesterol 115.5mg		36 %
Sodium 1153.6mg		40 %
Potassium 409.1mg		11 %
Total Carbohydrate 39.1g		12 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 36.4g
Protein 6.3g		9 %
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Calories per serving: 973

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