Clam Roll
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Clam Roll
  Clams    Rolls  
Last updated 6/12/2012 12:58:30 AM. Recipe ID 21280. Report a problem with this recipe.
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      Title: Clam roll
 Categories: E.
      Yield: 4 Servings
 
           Vegetable oil for frying
      4    Dozen Ispich clams, shucked
           Essence
      1 c  Milk
      1 c  Cornmeal
      1 c  Flour
      1    Egg
      1 tb Minced garlic
      2 tb Fresh lemon juice
      1 tb Chopped parsley
      1 tb Capers
      2 tb Chopped green onions
      1 c  Olive oil
    1/4 ts Cayenne
      1 tb Creole or whole-grain
           Mustard
      1 ts Salt
      4    Hot dog like rolls (about 6
           To 8 inches long)
      1 c  Shredded lettuce
      2    Pieces of parchment paper,
           Cut in half
 
  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
  




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Recipe ID 21280 (Apr 03, 2005)

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