Clam Shack-Style Fried Clams

Combine the 1 cup corn flour, 1 cup cake flour, 1 teaspoon table salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon cayenne pepper in a large mixing bowl and mix well.
☞ TESTER TIP: You'll have more than you need for this recipe, so whatever is left over, pass it through a sieve, and store it in an airtight glass container in the refrigerator for several weeks or more.

Line a baking sheet with a clean brown paper bag, and crank the oven to 250ºF (121°C).
Heat 3 inches of peanut, canola, or other vegetable oil to 375°F (190°C) in a 4- to 5-quart Dutch oven over medium heat.
☞ TESTER TIP: Use a thermometer; correct oil temperature is key!
While the oil is heating, pour the 1 cup evaporated milk into a large bowl, and spoon about half the fry mix onto a plate.
Drop the 1 1/2 pounds shucked whole belly steamer clams into the evaporated milk and stir gently. Using a slotted spoon or a wire mesh skimmer, lift about half of the clams, allowing the excess milk to drip back into the bowl.
Drop the clams into the fry mix and toss them to evenly coat. Quickly dry the slotted spoon.

When the oil reaches temperature, lift the clams out of the fry mix with the spoon, gently shake off the excess, and carefully slip them, a few at a time, into the oil.
Let the clams fry for 15 to 20 seconds without moving them. This allows the breading to set properly and helps prevent it from falling off, ensuring a crispy, non-greasy result.
Stir the clams so that they cook evenly, 1 to 1 1/2 minutes more. This also helps to break up any clumps that might have stuck together. If any stick to the bottom of the pot, loosen them with the spoon.
☞ TESTER TIP: An old clam-shack owner told me to "listen to the clams" as they fry. They'll reportedly tell you when they’re close to done as they stop releasing as much air/water and the sizzling changes.
Transfer the clams to the paper-bag-lined baking sheet to drain. Keep the clams warm in the oven while you fry the second batch.

Transfer the hot, crispy fried clams to a platter. Serve immediately with lemon wedges, fresh parsley sprigs (if desired), and your tartar sauce. And yes, homemade fries are rarely out of the question!