- 12 Clams-soft shell variety, removed from shell
- 1/2 Cup Evaporated Milk
- 1 1/2 Cups Rice Flour
- 1 Cup Cornstarch
- Salt and Black Pepper to taste
- Vegetable Oil for Deep Frying
Heat an 8-inch deep pot filled less than halfway with vegetable oil until 375 degrees. (Use deep fry thermometer).
Soak the clams in a small bowl with the evaporated milk. Combine the rice flour and cornstarch in a bowl, mix well. Working only with a few clams at a time, remove from the milk and dredge in the flour mixture, coating each individually. Shake off excess flour.
Place half of the coated clams in deep fry basket and gently lower into hot fry fat and cook for one minute or until golden brown. Drain on paper towels or paper plate, and season to taste with salt and pepper if necessary. Repeat procedure with other six clams. Serve on vinaigrette dressed greens and tarragon tartar sauce (recipe below) and a lemon wedge. Serve three clams per person for an appetizer.
For Tarragon Tartar Sauce
- 1/2 Cup Mayonnaise
- 3 Tbsp. Sweet Relish
- 2 tsp. Fresh Tarragon-finely chopped
- 2 Tbsp. Red Onions-finely chopped
- 1 tsp. Fresh Lemon Juice
- 1 tsp. Lemon Zest
- Salt and black pepper to taste
Mix all ingredients in a bowl. Serve with the fried clams.
