Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 eaches | Eggs, separated |
| 2 tablespoons | Oil |
| ½ teaspoon | Salt |
| 1 quart | Clams, shucked & well draine |
| 1 cup | Milk |
| 2 cups | Flour |
| 2 tablespoons | Lemon juice |
| 1 x | Oil for frying |
In a large bowl, beat egg yolks until thick. Beat in milk, 2 T.
flour, salt, and lemon juice. In a separate bowl, beat the egg whites until stiff. Fold into the batter. Add clams. Chill the mixture for 2 - 4 hours. In a heavy saucepan, pour in enough oil to measure 2 - 3 inches deep. Heat to 375f. Add the clams, several at a time, and fry until puffed and golden, about 3 minutes. Remove with a slotted spoon and drain well on paper towels. Serve with tartar sauce and thick slices of French bread. New England Sampler, Jan Siegrist