Easy Clam Fry
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INGREDIENTS 1-1/2 to 2 cups dry pancake mix
1 quart shucked soft-shell clams, drained, clam liquor may be reserved for another use
4 cups corn oil*
Salt, to tastePut pancake mix in a large bowl. Add clams, 3 or 4 at a time, and toss lightly until well coated with pancake mix. Put clams in a wire basket and shake off excess mix.
Heat corn oil in a large heavy skillet or Dutch oven. A piece of bread dropped into the oil will turn golden brown when the temperature is just right.
Fry clams until golden brown, about 1-1/2 to 2 minutes. Remove from skillet or Dutch oven with tongs or a slotted spoon, and drain on paper towels. Season with salt to taste.
Serve immediately with lemon wedges, Chilled-and-Spicy Tomato Sauce, and Island Tartar Sauce.
*NOTE - Oil may be strained, refrigerated in a tightly covered container, and used again, but only for fried clams and other clam dishes.