Fried Clams Or Fannie Daddies
|Eggs||3 , separated|
|Milk||3⁄4 Cup (12 tbs)|
|Melted butter||2 Tablespoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Shucked clams/Cherrystone / littlenecks||3 Cup (48 tbs)|
|Fat||2 Cup (32 tbs) (For Frying)|
Beat egg yolks with milk and melted butter.
Add flour sifted with salt.
Beat until mixture is very smooth.
Stir in lemon juice.
Beat egg whites until stiff and fold into batter.
Stir to blend.
Chill for at least 2 hours or overnight.
Fry clams, a few at a time, in deep fat (360°F.on a frying thermometer) for 3 to 4 minutes, or until golden brown.
Clams will sink to the bottom of fat; when they rise to the top, remove quickly with a slotted spoon.
Drain on absorbent paper and serve immediately.