3 lbs. lard
1 1/4 cups cornflour
1/3 cup all-purpose flour
1 tsp. salt
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.