Fried Clams    No. 2551                                Yields 4 Servings
 
      2           Eggs, Well Beaten          1 Pint      Clams, Shucked
    1/2 Cup       Milk                       1 Cup       White Cornmeal
        -         Salt                         -         Vinegar
        -         White Pepper, Ground
 
 Wash the clams thoroughly after shucking.
 Preheat the deep fryer to 375 degrees.
 Beat the eggs in a large bowl along with the milk, salt and pepper.
 Dip the clams in the egg mixture.
 Dredge in the cornmeal.
 Deep fry until crisp and golden.
 Drain.
 Dust with salt.
 Sprinkle lightly with vinegar.
 Serve hot.