New England Fried Clams

1. 1

   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.

2. 2

   It should not run off a large spoon in a ribbon but should fall off in pieces.

3. 3

   Then, fold in egg whites if desired.

4. 4

   Drain clams; dry them.

5. 5

   Retain clam juice for soup.

6. 6

   Peel the neck from clams and pour the batter over them, making sure they are well covered.

7. 7

   Drop whole clams one by one into hot fat and fry until a light brown.

8. 8

   Batter is enough for 1 1/2 cups of clams.

* Per serving · 4 servings · Values may vary.