Ingredients Jump to Instructions ↓

  1. 2 cups yellow cornmeal

  2. 336 g can evaporated milk

  3. 4 dozen freshly shucked soft-shell clams

  4. 1359 g lard

Instructions Jump to Ingredients ↑

  1. Place cornmeal in 1 pie pan and the milk in another. Dip clams in milk then dredge in cornmeal, shaking off excess. Transfer coated clams to a sheet pan lined with wax paper. Meanwhile heat lard to 350 degrees in a large pot or deep fryer. Fry clams, a dozen at a time, about 5 minutes until crisp and light brown. Drain fried clams on paper towels. Serve immediately.


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