Make the tartar sauce by combining the egg, garlic, lemon juice, parsley, capers and green onions in a food processor. Puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the mustard, salt, and cayenne and pulse once or twice to blend. Transfer to a non-reactive bowl and refrigerate for at least 1 hour before using.
Best if used within 24 hours.
Season the clams with Essence. Cover the clams with the milk and refrigerate for 1 hour.
Preheat a deep-fryer or several inches of oil in a deep saucepan to 360 degrees F.
Remove the clams from the refrigerator and drain completely. In a shallow bowl, combine the cornmeal and flour. Season 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. Remove the clams using a slotted spoon or strainer and drain on a paper-lined plate.
Open the rolls and brush lightly with melted butter. Place, cut side down, in a hot skillet and cook until lightly toasted, about 2 minutes.
To serve, spread tartar sauce on both sides of each of the rolls. Divide the clams evenly among the rolls. Top with shredded lettuce, roll sandwich in parchment paper, and slice in half. Serve with vinegar, lemon wedges and potato chips.
Yield: 4 servings
*RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shellÖ"