Preparation
The clams are dipped in evaporated milk, and coated with a combination of regular, corn, and/or pastry flour. Then the coated clams are fried in canola oil or soybean oil, or lard. They can be "clam strips" (sliced parts of hard-shell clams) or "clams with bellies" (whole soft-shell clams). Clams with bellies have the clam's gastrointestinal tract left intact and impart a fuller flavor. However, some restaurants remove the clam's chewy siphon, called the neck.
Read more about this topic: Fried Clams
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