Fried Clams with Gaahlicky Blue Cheese Dip

1. 1

   Heat the oil in a large pot or Dutch oven over high heat to 360 degrees F.

2. 2

   In a shallow bowl, combine the cornmeal and Essence.

3. 3

   Add the clams and toss to coat evenly, shaking to remove any excess.

4. 4

   In batches without crowding, deep-fry the clams, turning frequently, until golden brown, about 2 minutes.

5. 5

   Using a slotted spoon, transfer to paper towels to drain.

6. 6

   Serve hot with lemon wedges and Gaahlicky Blue Cheese Dip.

7. 7

   2 1/2 tablespoons paprika

8. 8

   2 tablespoons salt

9. 9

   2 tablespoons garlic powder

10. 10

    1 tablespoon black pepper

11. 11

    1 tablespoon onion powder

12. 12

    1 tablespoon cayenne pepper

13. 13

    1 tablespoon dried leaf oregano

14. 14

    1 tablespoon dried thyme

15. 15

    Combine all ingredients thoroughly.

16. 16

    Store in an airtight jar or container.

17. 17

    Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch

18. 18

    Published by William and Morrow, 1993.

19. 19

    1 cup sour cream

20. 20

    1/2 cup heavy cream

21. 21

    1/4 cup finely chopped yellow onions

22. 22

    2 tablespoons minced garlic

23. 23

    8 ounces blue cheese, crumbled

24. 24

    2 teaspoons hot sauce, or to taste

25. 25

    1 teaspoon salt

26. 26

    1/2 teaspoon cayenne

27. 27

    In a large bowl, combine all ingredients and beat with an electric mixer until well blended.

28. 28

    Transfer to a serving bowl, cover and chill at least 1 hour and up to 2 days before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.