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Home -> Main Dishes -> Seafood
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 cups yellow cornmeal
12 ounce can evaporated milk
4 dozen freshly shucked soft-shell clams
3 pounds lard
Directions
Place cornmeal in 1 pie pan and the milk in another. Dip clams in milk then dredge in cornmeal, shaking off excess. Transfer coated clams to a sheet pan lined with wax paper. Meanwhile heat lard to 350 degrees in a large pot or deep fryer. Fry clams, a dozen at a time, about 5 minutes until crisp and light brown. Drain fried clams on paper towels. Serve immediately.
Serves 4.
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