Clam Roll

Ingredients

• 1 lb shucked whole-belly clams (or clam strips)
• 1 cup evaporated milk
• 1 cup all-purpose flour
• 1/2 cup fine cornmeal
• 1 tsp salt
• 1/2 tsp black pepper
• vegetable oil, for frying
• 4 split-top hot dog buns
• 2 tbsp melted butter
• tartar sauce, to serve
• lemon wedges, to serve

Before you cook

• Drain the clams well.
• Whisk together the flour, cornmeal, salt, and pepper in a shallow dish.
• Pour the evaporated milk into a separate shallow dish.

Steps

1. Heat about 2 inches of oil in a deep pot or fryer to 375°F (190°C).
2. Dip the clams in the evaporated milk.
3. Dredge the clams through the cornmeal mixture until fully coated.
4. Fry the clams in small batches until golden and crisp, about 2 minutes.
5. Lift the clams out with a slotted spoon and drain them on paper towels.
6. Brush the outsides of the split-top buns with melted butter.
7. Toast the buns in a skillet over medium heat until golden on both sides.
8. Fill each toasted bun with the fried clams.
9. Serve with tartar sauce and lemon wedges on the side.