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1 cup evaporated milk1 cup milk1 egg1/4 teaspoon vanilladash of salt and pepper4 dozen freshly shucked clams1 cup cake flour1 cup yellow cornmealoil for frying
Combine evaporated milk and whole milk, egg, vanilla, salt, and pepper. Soak clams in liquid and then dredge in combination of cake flour and cornmeal, fluffing them in the flour mixture for light but thorough coverage. Shake off excess flour and fry in oil. Serve with French-fried potatoes, tartar sauce, homemade rolls, and butter.1. Combine evaporated milk and whole milk, egg, vanilla, salt, and pepper. 2. Soak clams in liquid 3. Dredge in combination of cake flour and cornmeal, fluffing them in the flour mixture for light but thorough coverage. 4. Shake off excess flour and fry in oil. Serve with French-fried potatoes, tartar sauce, homemade rolls, and butter.