INGREDIENTS
6 cups shucked clams
4 eggs, beaten
1 cup milk
1 tsp. salt
1 cup flour
1 cup cornmeal
1 tsp. salt
1/2 tsp. pepper
Oil
DIRECTIONS
In a small bowl, beat eggs and milk.
In pie plate combine the flour, cornmeal, salt and pepper.
Dredge the clams in the milk mixture and then the flour mixture.
Heat the oil in a skillet; fry the clams for 1 minute and remove with a slotted spoon.
Drain on paper towels.
Serve with tartar sauce, seafood sauce or lemon slices.
Serves 6.
