Preheat the fryer.
Season the clams with Creole seasoning. In a mixing bowl, add the clams, hot sauce and milk. Cover with plastic wrap and refrigerate for 1 hour. Remove and drain completely. In a shallow bowl, combine the cornmeal and flour. Season with Creole seasoning. Dredge the clams in the seasoned flour, coating each clam completely. Fry the clams, in batches until crispy and golden brown, about 3 to 4 minutes. Remove the clams from the oil and drain on a paper-lined plate. Season with Creole seasoning.
For the Tartar Sauce: put the egg, mustard, onions, garlic, lemon juice, parsley, capers and green onions in a food processor and process until 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 hours.
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.
Yield: 4 servings
Combine all ingredients thoroughly.
Yield: 2/3 cup
Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly.
Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made three hours ahead.
Yield: 8 servings