BATTER-DIPPED FRIED CLAMS

FOR THE BATTER:
1/2 cup milk
1 egg yolk
1 tablespoon butter, melted and cooled
1/3 teaspoon salt
1/2 cup all-purpose flour
1 egg white
FOR THE CLAMS:
cooking oil for deep frying
1 pint clams, shucked, rinsed, and well drained
FOR THE TARTAR SAUCE:
1 cup mayonnaise
1/4 cup sweet pickle relish, finely chopped
1 finely chopped tablespoon onion
1 snipped fresh tablespoon parsley
1 tablespoon diced pimiento
1 teaspoon lemon juice

Preheat oven to 300 degrees F.

TO MAKE THE BATTER:
In a medium bowl, combine milk, egg yolk, melted butter, and salt. Sift flour over milk mixture; stir till smooth.

In a small mixing bowl, beat egg white with an electric mixer to soft peaks. Fold egg white into milk mixture.

TO PREPARE THE CLAMS:
In a deep-fat fryer or saucepan, heat oil to 375 degrees F.

Poke each clam with a fork. Dip clams into batter. Fry a few at a time about 1 1/2 minutes or until golden brown, turning once. Remove with slotted spoon; drain on paper towels. Keep warm in 300 degrees F oven while frying remaining clams.

Serve with Tartar Sauce.

TO MAKE THE TARTAR SAUCE:
Combine all ingredients.

Yield: 8 appetizer servings
Source: Hometown Cooking June, 2000