Source: Clam Box, Ipswich, Massachusetts

1/2 cup evaporated milk
3/4 cup milk
1 egg
1/2 teaspoon vanilla extract
Dash salt and pepper
4 dozen freshly shucked clams
1/2 cup cake flour
1 1/2 cups yellow cornmeal
Oil for frying

Combine evaporated and whole milks, egg, vanilla extract, salt and pepper. Soak clams in liquid, then dredge in combination of cake flour and cornmeal, fluffing them in the flour mix for light but thorough coverage. Shake off excess flour.

Fry at 365 to 375 degrees F until golden brown and crisp, about 5 minutes. Do not crowd clams in oil. Drain on paper towels, salt to taste, and serve immediately with French fries, onion rings and coleslaw.