New England Fried Clams & Clam Rolls

New England seaside clam shacks serve Fried Clams both as a seafood entrée and as a sandwich. Tartar sauce and a lemon slice are the usual condiments.

For the Fried Clams:
4 dozen soft shell clams (called steamers or Ipswich clams), shucked
1 cup milk or buttermilk
1 cup yellow cornmeal
1 cup all-purpose flour
Vegetable oil for frying
Tartar sauce, for serving
Lemon wedges, for serving

If making sandwiches:
4 New England style hot dog rolls, brushed with butter and toasted on a griddle
2 cups cole slaw

Shuck the clams if you have purchased them in the shell. Slide an oyster knife into the unhinged side of each clam, carefully prying open the shells. Slice the knife around the margin of the clam meat, scraping the bottom of the shell to loosen the clam in 1 piece. Discard the shells. Slip off and discard the black sheath surrounding the siphon (the small "neck"). Rinse the shucked clams in running cold water.

In a mixing bowl, add the clams and milk. Cover with plastic wrap and refrigerate for 1 hour. In a shallow bowl, combine the cornmeal and flour. Remove the clams from the milk and dredge the clams in the cornmeal and flour mixture, coating each clam completely. Fry the clams, in batches until crispy and golden brown, about 3 to 4 minutes. Remove the clams from the oil and drain on a paper-lined plate. Serve as an entree with the tartar sauce and lemon wedges.

Or to assemble sandwiches, spread the tarter sauce on both sides of each toasted roll. Arrange 1 dozen clams inside of each roll. Top the clams with cole slaw and serve.

Note: New England style hot rolls are hot dog rolls with the split running down the top of the roll instead of the side.