Instructions: Precook the clams by steaming 4 to 5 minutes. When slightly cool remove meat from the shell. Remove the membrane covering the siphon tube and discard. Roll clams in flour to coat completely. Mix milk and egg white and dip steamers. Roll in bread crumbs (add salt and pepper to taste).

Heat oil and test with a piece of crumbled batter to desired heat. Deep fry until golden and drain on paper towels.

Comments: For a festive appetizer before dinner or a tasty party nosh!

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