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Rhode Island Fried Clams

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1 quart shucked clams
1/2 cup milk
1/2 cup cold water
1/2 teaspoon salt
3/4 cup finely ground yellow corn flour
1/3 cup all purpose flour
1/4 teaspoon onion powder

Rinse clams and allow to sit under refrigeration for several hours in a combination of 1/2 cup each of milk and water combined with 1/2 teaspoon salt.

Combine well the all purpose flour, fine corn flour and onion powder in a shallow dish.

Drain clams briefly and dip in mixture.

Deep fry in hot oil, about 365 degrees, until golden brown but not crisp. Fry a few at a time until you have the right temperature. Don't add too many at once because this will lower the temperature too quickly.

Drain on clean paper towels and season to taste with salt and pepper while hot.

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I just found this old file on my laptop! I made up a RI cookbook for a friend who moved out of state filled with classics from our family and favorites from around the state. It makes me miss home and now I'm going to cook them all up as soon as I can get some fresh clams delivered!

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