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Categories:Viewed: 30 - Published at: 8 years ago
Ingredients
- 6 to 8 shucked clams per person
- 1 tsp. pepper
- 2 egg yolks, beaten
- 3/4 c. flat beer
- oil for frying, heated to 375~
- 1 1/2 c. flour
- 1 tsp. salt
- 1 Tbsp. butter or oil
- 2 egg whites, stiffly beaten (optional)
Method
- Combine ingredients except for clams and egg whites. Refrigerate batter for 3 to 12 hours if possible, if not, mix batter as little as possible.
- It should not run off a large spoon in a ribbon but should fall off in pieces.
- Then, fold in egg whites if desired.
- Drain clams; dry them.
- Retain clam juice for soup.
- Peel the neck from clams and pour the batter over them, making sure they are well covered.
- Drop whole clams one by one into hot fat and fry until a light brown.
- Batter is enough for 1 1/2 cups of clams.
