SERVES 2

This recipe is based on the one used at The Village Restaurant in Essex.

3 lbs. lard
1 1/4 cups cornflour
1/3 cup all-purpose flour
1 tsp. salt
1 egg
1 1/2 cups milk or a 12-oz. can
   of evaporated milk
1 lb. soft-shell clams, shucked

1. Melt lard in a deep, heavy pot over medium heat to 375° on a candy thermometer.

2. Meanwhile, sift together cornflour, all-purpose flour, and salt into a bowl, then set aside.

3. Beat egg together with milk in a bowl; set aside.

4. Drain liquid from clams. Swish 1 clam at a time in milk, then dredge in cornflour mixture. Fry in batches until golden brown and crisp, 30–40 seconds. Drain on paper towels. Season to taste with salt. Squeeze a fresh lemon over clams, if you like.