Servings: 6

Ingredients:
3 cups Soft Shell or Long-neck Clams, drained and shucked
Vegetable Oil for deep frying
3 eggs
1 cup milk
salt
1 cup flour
lemon wedges

Directions:
1. Preheat oven to its lowest setting.
2. Line a large cookie sheet with double thickness of paper towels and place it in the oven.
3. Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of about 3 inches. Heat oil to 375°F.
4. In a bowl, beat the eggs until well blended, then stir in the milk and salt to taste.
5. Spread the flour on a large strip of wax paper.
6. Drop the clams into the egg-milk mixture and let them soak for a minute.
7. Pick up a handfull of the soaked clams, roll them in the flour until well coated. Immediately drop the floured clams into the hot oil and deep-fry for 1-2 minutes, until they are golden brown.
8. As they brown, transfer them to the towel-lined pan and keep them warm in the oven while the rest are cooking.
9. Serve with lemon wedges.

Notes:
Taste of Gloucester Cookbook