Fried clams like these are found in clam shacks all over Cape Ann, Massachusetts, where steamers are king.
Yield: serves 2
- 3 lb. 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
- Melt lard in a deep, heavy pot over medium heat to 375° on a candy thermometer.
- Meanwhile, sift together cornflour, all-purpose flour, and salt into a bowl, then set aside.
- Beat egg together with milk in a bowl; set aside.
- 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.