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Ingredients
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Main Ingredients
Batter and Seasoning
Frying
Optional Serving
Method
Preparation
- 1
Clean the Clams
Rinse the fresh clams under cold water to remove any sand or debris. If you have live clams, soak them in water for about 20 minutes to help expel sand.
- 2
Make the Batter
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper. In another bowl, beat the egg and mix it with the milk. Pour the wet ingredients into the dry ingredients and mix until just combined.
Cooking
- 3
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
- 4
Fry the Clams
Dip each clam into the batter, allowing any excess to drip off. Carefully place the battered clams into the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown, turning occasionally.
- 5
Drain and Serve
Once fried, remove the clams from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges and tartar sauce if desired.