New England Deep Fried Clams

12 clams in their shells
1/2 c flour
1/2 c corn flour or masa harina
1 t salt
1/2 t freshly ground black pepper
1 c buttermilk

Shuck the clams. Pat dry on a paper towel.

Mix together the flour, corn flour, salt & pepper.

Dip each clam in buttermilk and then the flour mixture. Deep fry until golden. Drain on a cake rack, sprinkle with salt.

Makes 2 servings.

Notes:

It is important to use corn flour not corn meal for this dish. Be careful when you shuck the clams to keep them whole. Serve with Tartar sauce and hot sauce.