Fried Clam Roll

Instructions

1. 1

   Prepare Dredging Station and Clams

   • In a shallow bowl or pie plate, whisk together the all-purpose flour, corn flour, salt, pepper, and paprika.
   • Pour the evaporated milk into a second shallow bowl.
   • Thoroughly drain the rinsed clams and pat them completely dry with paper towels. This is crucial for a crispy coating.
2. 2

   Heat Oil and Toast Buns

   • In a large, heavy-bottomed pot or Dutch oven, pour in the vegetable oil to a depth of at least 2 inches. Heat over medium-high heat until it reaches 365°F (185°C) on a deep-fry thermometer.
   • While the oil is heating, brush the flat outer sides of the hot dog buns with melted butter.
   • Toast the buns on a griddle or in a large skillet over medium heat for 1-2 minutes per side, until golden brown and crisp. Set aside.
3. 3

   Fry the Clams

   • Working in 2-3 small batches, dip a handful of clams into the evaporated milk, allowing any excess to drip off.
   • Immediately transfer the milk-coated clams to the flour mixture and toss gently until fully coated. Shake off any excess flour.
   • Carefully lower the coated clams into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature.
   • Fry for 2-3 minutes, stirring gently once or twice, until the clams are golden brown, crispy, and have floated to the surface.
   • Using a spider strainer or slotted spoon, remove the clams from the oil and transfer them to a wire rack set over a baking sheet to drain. Immediately season with a pinch of salt.
   • Repeat with the remaining clams, ensuring the oil returns to 365°F (185°C) between batches.
4. 4

   Assemble and Serve

   • Generously pile the hot, crispy fried clams into the toasted buns.
   • Serve immediately with tartar sauce for dipping and lemon wedges for squeezing over the top.