Ingredients
1-1/2 cups yellow cornmeal, divided1/2 cup cake flour, divided2/3 cup water12 fresh cherrystone clams, shuckedOil for deep-fat frying1/2 teaspoon saltTartar sauce or seafood cocktail sauce, optional
Preparation
In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour.
Dip clams in batter; shake off excess. Coat with cornmeal mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt.
Serve immediately with sauce if desired.
