Preparation / Directions:
In a large bowl, beat egg yolks until thick. Beat in milk, 2 tbs flour, salt, and lemon juice. In a separate bowl, beat the egg whites until stiff. Fold into the batter. Add clams.
Chill the mixture for 2 - 4 hours. In a heavy saucepan, pour in enough oil to measure 2 - 3 inches deep.
Heat to 375F Add the clams, several at a time, and fry until puffed and golden, about 3 minutes. Remove with a slotted spoon and drain well on paper towels. Serve with tartar sauce and thick slices of French bread.
New England Sampler, Jan Siegrist
|
