4 oz full belly Ipswich clams

1/2 cup condensed milk

1 cup flour

1/3 cup corn flour

salt and pepper to taste

METHOD

Combine the two flours and mix thoroughly. Drain the juice from the clams. Dip the clams in the condensed milk and shake off any excess liquid.  Place the clams in the flour mixture. Make sure each clam is coated with the flour mixture and there are no wet spots on the clams.  Deep fry in 360 degree F oil for roughly 1 minute or until golden brown.  Season to taste. Be careful not to overcook the clams. Load the clams into the top of a toasted split top roll and serve immediately with a side of tartar sauce.