Fresh Fried Clams

• 1 quart shucked soft-shell clams, with reserved liquid
• 1/2 cup light cream
• 1 teaspoon red-pepper sauce
• 1 cup cornmeal
• 1/2 cup flour
• 1/2 cup oil for frying
• 1/2 cup butter
• Tartar sauce (see recipe)

1. Mix the cream with the red-pepper sauce and set aside.
2. Combine the cornmeal with the flour and set aside.
3. Dip the clams into the cream mixture.
4. Remove them and dredge through the cornmeal mixture.
5. Heat the oil and butter until hot, then add the clams.
6. Cook for two to three minutes before flipping them over and cook for another one and a half minutes.
7. Remove the clams and place them on a paper towel to drain.
8. Add three tablespoons of the reserved clam liquid to the tartar sauce.
9. Serve the clams, while hot, with the tartar sauce.

liquid, light cream, redpepper sauce, cornmeal, flour, oil, butter, tartar sauce

Taken from cooking.nytimes.com/recipes/4584 (may not work)