Fresh Fried Clams

1. 1

   Mix the cream with the red-pepper sauce and set aside.

2. 2

   Combine the cornmeal with the flour and set aside.

3. 3

   Dip the clams into the cream mixture.

4. 4

   Remove them and dredge through the cornmeal mixture.

5. 5

   Heat the oil and butter until hot, then add the clams.

6. 6

   Cook for two to three minutes before flipping them over and cook for another one and a half minutes.

7. 7

   Remove the clams and place them on a paper towel to drain.

8. 8

   Add three tablespoons of the reserved clam liquid to the tartar sauce.

9. 9

   Serve the clams, while hot, with the tartar sauce.

No additional tips available.