Yield: 4 servings
|3 eaches||Eggs, separated|
|1 quart||Clams, shucked & well draine|
|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