Fried Clams
rec.food.recipes/Joel Ehrlich (1997)
Yields 4 Servings

1 pint clams, shucked
2 eggs, well beaten
1/2 cup milk
salt
white pepper, ground
1 cup white cornmeal
vinegar

Wash the clams thoroughly after shucking.
Preheat the deep fryer to 375 degrees.
Beat the eggs in a large bowl along with the milk, salt and pepper.
Dip the clams in the egg mixture.
Dredge in the cornmeal.
Deep fry until crisp and golden.
Drain.
Dust with salt.
Sprinkle lightly with vinegar.
Serve hot.