Directions
1. Drain clams in a colander. Place clams in large bowl with milk. Let clams sit in the milk at least 30 minutes (The longer the soak, the better).
2. In another large bowl, combine cornmeal and flours with salt and white pepper. Mix well with fingers.
3. In an electric fryer, large wok or deep frying pan, heat lard and oil to a frying temperature of 365 degrees.
4. Take a handful of clams, let excess liquid drip off, and toss clams well in flour mixture, turning often to coat thoroughly.
5. Melt butter and brush on side of hot dog rolls and lightly toast both sides of each roll in a pan or on a grill.
6. Tear lettuce leaves into small pieces.
7. If using a wok or pan, add one or two clams at a time to hot oil adjusting clams so they are evenly distributed. Do not pile clams on one another. Adjust temperature to keep oil hot. Fry for about 1 ½ minutes, or until they are crisp and golden brown (large clams may take a few seconds longer). Remove with a slotted spoon, and drain on a paper bag or clean paper towels. If necessary, repeat with the rest of the clams. Add clams to rolls, sprinkle in lettuce and serve immediately with tartar sauce on the side.
8. If using an electric fryer set temperature to 365 degrees. Wait until fryer heats up, drop clams in basket and deep fry for 1 ½ – 2 minutes, until clams are crisp and golden brown. Drain clams on paper bag or paper towels. Add clams to toasted rolls and serve immediately with tartar sauce on the side.
Tartar Sauce Ingredients:
1 cup mayonnaise
2 tablespoons drained sweet pickle relish
1 teaspoon fresh squeezed lemon juice
1/4 teaspoon salt (if desired)
1/4 teaspoon cayenne (or tabasco)
|
mass_treasury
sethmoulton
massltgov
WGBH News
IMHO: Families Still Separated With No End In Sight
WGBH News
The Dynamic Power of Women’s Anger
wgby
Columbia Gas Update with Sen. Eric Lesser and Rep. Bud Williams | Connecting Point | Oct. 15, 2018