New England Fried Clams

• 6 to 8 shucked clams per person
• 1 tsp. pepper
• 2 egg yolks, beaten
• 3/4 c. flat beer
• oil for frying, heated to 375~
• 1 1/2 c. flour
• 1 tsp. salt
• 1 Tbsp. butter or oil
• 2 egg whites, stiffly beaten (optional)

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. It should not run off a large spoon in a ribbon but should fall off in pieces.
3. Then, fold in egg whites if desired.
4. Drain clams; dry them.
5. Retain clam juice for soup.
6. Peel the neck from clams and pour the batter over them, making sure they are well covered.
7. Drop whole clams one by one into hot fat and fry until a light brown.
8. Batter is enough for 1 1/2 cups of clams.

person, pepper, egg yolks, flat beer, oil, flour, salt, butter, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930849 (may not work)