Vegetable oil for deep frying clams, or substitute 3 c any
3 eggs other drained, shucked soft-shell
1 c milk or long-neck clams
1 c flour Salt
3 c drained, shucked Ipswich Lemon wedges
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Preheat the oven to its lowest setting. Line a large jelly-roll pan with
a double thickness of paper towels and place it in the middle of the oven.Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of about 3 inches and heat until the oil reaches a temperature of 375° on a deep-frying thermometer.
In a bowl, beat the eggs with a whisk or fork until well blended, then stir in the milk. Spread the flour on a long strip of wax paper.
Drop the clams into the egg-milk mixture and let them soak for a minute. Pick up a handful of the soaked clams, roll them quickly in the flour until well coated, then place them in a large sieve and shake vigorously to remove the excess flour.
Immediately drop the floured clams into the hot oil. Separating them with a slotted spoon or spatula, deep-fry the clams for 1 or 2 minutes until they are a delicate golden color. As they brown, transfer them to the paper-lined pan and keep them warm in the oven while you flour and deep-fry the remaining clams in similar fashion.
Serve the clams hot, salted and accompanied by wedges of lemon. Serves 6.
