1-1/2 cups yellow cornmeal, divided
1/2 cup cake flour, divided
2/3 cup water
12 fresh cherrystone clams, shucked
Oil for deep-fat frying
1/2 teaspoon salt
Tartar sauce or seafood cocktail sauce, optional
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.
Pairs Well With
The crunchy, golden coating on these clams will melt in your mouth. One bite and you'll know why these are considered a delicacy where we live!