Ipswich Whole-Belly Fried Clams

Ingredients

• 2 lb shucked soft-shell clams with bellies
• 1 cup evaporated milk
• 1 large egg
• 1 1/2 cups corn flour
• 1 cup all-purpose flour
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 qt peanut oil for frying
• 1 lemon, cut into wedges
• 1 cup tartar sauce

Before you cook

• Drain the clams in a colander and pick out any bits of shell.
• Whisk the evaporated milk and egg together in a wide bowl.
• Whisk the corn flour, all-purpose flour, salt, and pepper together in a second wide bowl.
• Set a wire rack over a sheet pan for draining.

Steps

1. Pour the oil into a deep heavy pot to a depth of 3 inches and heat it to 375°F.
2. Drop a handful of clams into the milk and egg mixture and let them soak for a few seconds.
3. Lift the clams out with a slotted spoon, letting the excess drip off.
4. Toss the wet clams in the flour mixture until every belly and neck is coated.
5. Shake off the loose flour in a coarse sieve.
6. Slide the clams into the hot oil and fry for 60 to 90 seconds, until the coating is pale gold and crisp.
7. Lift the clams out with a spider onto the wire rack and salt them lightly right away.
8. Let the oil come back up to 375°F before frying the next batch.
9. Repeat with the remaining clams in three or four more batches.
10. Pile the fried clams on a platter and serve with lemon wedges and tartar sauce.