Ingredients
Method
1) Preheat a griddle.
2) Combine the flour, cornmeal, salt and white pepper. Dip clams in evaporated milk then dredge in the seasoned flour mixture. Half fill a deep pot with oil and heat to 180C/Gas 4.
3) Fry the clams in the vegetable oil for approximately 1-2 minutes (depending on size), until golden brown.
4) Lightly butter a split-top hot dog roll and griddle on both sides.
Place clams on roll and enjoy.
2) Combine the flour, cornmeal, salt and white pepper. Dip clams in evaporated milk then dredge in the seasoned flour mixture. Half fill a deep pot with oil and heat to 180C/Gas 4.
3) Fry the clams in the vegetable oil for approximately 1-2 minutes (depending on size), until golden brown.
4) Lightly butter a split-top hot dog roll and griddle on both sides.
Place clams on roll and enjoy.
Rate this recipe
Overall Rating:
3.60
(10)
