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Recipe by: raniyah
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See below ingredients and instructions of the recipe
3 ea Eggs, separated
2 tb Oil
1/2 ts Salt
1 qt Clams, shucked well draine
1 c Milk
2 c Flour
2 tb Lemon juice
1 x Oil for frying
In a large bowl, beat egg yolks until thick. Beat in milk, 2 T.
flour, salt, and lemon juice. In a separate bowl, beat the egg
whites until stiff. Fold into the batter. Add clams. Chill the
mixture for 2 ~ 4 hours. In a heavy saucepan, pour in enough oil to
measure 2 - 3 inches deep. Heat to 375f. Add the clams, several at a
time, and fry until puffed and golden, about 3 minutes. Remove with
a slotted spoon and drain well on paper towels. Serve with tartar
sauce and thick slices of French bread. New England Sampler, Jan
Siegrist
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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