Emeril's Clam Cakes with Tartar Sauce

Drain the clams while making the batter. † Into a large bowl, sift the flour, baking powder, salt, Essence, and cayenne. Add the egg, milk, and clam juice, and mix to make a thick batter. Fold in the clams, shallots, green onions, parsley, and garlic. † In a large cast iron skillet, or deep saute pan, heat enough oil to come 2 to 3 inches up the sides of the pan to 350 degrees F. † Drop the batter by the tablespoonful into the hot oil and cook, turning once, until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with Essence. † Arrange the fritters on a large platter, with the tartar sauce in a bowl in the center. Garnish with the parsley and serve with lemon wedges on the side. † Yield : about 31/2 dozen