This is a print preview of "Fried Spicy Ispich Clam Rolls" recipe.

Fried Spicy Ispich Clam Rolls Recipe
by Global Cookbook

Fried Spicy Ispich Clam Rolls
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  Servings: 4

Ingredients

  • 4 doz Ispich clams shucked Creole seasoning see * Note
  • 1/2 c. warm sauce
  • 1 c. lowfat milk
  • 1 c. yellow cornmeal
  • 1 c. all-purpose flour
  • 1 lrg egg
  • 1 Tbsp. Dijon mustard
  • 1/2 c. minced yellow onions
  • 1 tsp chopped garlic
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. minced parsley
  • 1 Tbsp. capers
  • 2 Tbsp. minced green onions Salt to taste Cayenne to taste
  • 1 c. vegetable oil
  • 4 x white rolls, 6" to 8" long brushed with butter and toasted
  • 2 c. Maw Maw"s Slaw (see recipe)

Directions

  1. Preheat the fryer. Season the clams with Creole seasoning.
  2. In a mixing bowl, add in the clams, warm sauce and lowfat milk. Cover with plastic wrap and chill for 1 hour. Remove and drain completely. In a shallow bowl, combine the cornmeal and flour. Season with Creole seasoning.
  3. Dredge the clams in the seasoned flour, coating each clam completely. Fry the clams, in batches till crispy and golden, about 3 to 4 min. Remove the clams from the oil and drain on a paper-lined plate. Season with Creole seasoning.
  4. For the Tarter Sauce: Put the egg, mustard, onions, garlic, lemon juice, parsley, capers and green onions in a food processor and process till 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 hrs.
  5. To assemble, spread the tarter sauce on both sides of each roll. Arrange 1 dozen clams on 1 side of each roll. Top the clams with Cole slaw and serve.
  6. This recipe yields 4 servings.